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KMID : 0380619750070010015
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Korean Journal of Food Science and Technology
1975 Volume.7 No. 1 p.15 ~ p.21
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Studies on Soong - Neung Flavor ; Identification of Some Volatile Pyrazine and Carbonyl Compounds of Soong - Neung(extract of cooked and roasted rice)
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권태완/Kwon, Tai Wan
최홍식/남주형/김택제/Cheigh, Hong Sik/Nam, Joo Hyung/Kim, Taeck Jae
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Abstract
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Soong-Neung is a Korean traditional beverage served after meals and is made from cooked and roasted rice produced on the bottom of the container during the rice cooking process. The volatiles from the extract of cooked and roasted rice were separated into pyrazine and carbonyl fractions and qualitatively investigated. The pyrazine fraction was characterized by gas chromatography and combined gas chroma-tography-mass spectrometry and five pyrazines were positively identified. Pyrazine compounds identified are 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2-ethyl-3-methylpyrazine. Carbonyls were converted to their 2,4-dinitrophenylhydrazones and identified by gas chromatography, ccmbined gas chromatography-mass spectrometry and thin layer chromatography. Ace-taldehyde, propionaldehyde, iso-butyraldehyde and iso-valeraldehyde mere positively identified in the carbonyl compounds. The aroma of the fractions indentified as 2,3-dimethylpyrazine and 2,5-dimethylpyrazine had a nut-like or roasted cereal-like flavor, which is one of the characteristic flavors of Soong-Neung.
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KEYWORD
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