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Flavor compounds formed in the ramyon fried in palm oil at 148-150℃ for 1 minute during storage at 65℃ were isolated and identified by gas chromatography-mass spectrometry. Their changes in the amount when the ramyon was stored at 20, 40 and 65℃ were also studied by using static headspace gas chromatography. Pentane, hexane, butanal, heptane, 1-pentanol, hexanal, and octane were formed during 65C storage of the ramyon and they were thought to be from linoleic and oleic acid present in ramyon. Formation of the flavor compounds was shown to increase with the storage temperature and/or storage time. Hexanal showed the highest correlation with the sensory score(r=0.87).
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