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KMID : 0380620070390010099
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 1 p.99 ~ p.103
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Changes in Flavor Compounds of Polygonatum odoratum Root during Roasting
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Park Nan-Young
Kwon Joong-Ho
Jeong Yong-Jin
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Abstract
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In order to evaluate innate flavor during the roasting process, the components responsible for the aroma of unroasted Polygonatum odoratum root and the volatile odor components released during the roasting process were evaluated using the solid phase-microextraction (SPME) headspace method. The raw P. odoratum root contained aldehyde, alcohol, hydrocarbon and acid components, which gave it a grass-like smell. 2-Methylpyrazine was not revealed from the roasted P. odoratum root at and , but was extracted at . The 2,5-dimethylpyrazine component was the greatest at . The hexanal component was greater when the root was roasted at , compared with those at and . The production of 2-acetyl-1-pyrroline component was the greatest when it was roasted at . Quantitative descriptive analysis of P. odoratum after roasting revealed a high concentration of 2,5-dimethylpyrazine at and , but a low concentration at . Most of the 2-acetyl-1-pyrroline, which significantly affected its smell, was revealed at .
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KEYWORD
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SPME, 2-acetyl-1-pyrroline, Polygonatum odoratum root, quantitative descriptive analysis
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