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KMID : 0380620140460060734
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 6 p.734 ~ p.738
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Changes of Volatile Components in Extracts of Bovine Bone Using an Electronic Nose and Fourier Transform-Near Infrared Spectrometer
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Jang Nak-Hoon
Cho Yon-Soo
Park Su-Won
Dong Hye-Min
Han Hyun-Jung
Noh Bong-Soo
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Abstract
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This study was conducted to investigate whether four hot-water extraction steps could effectively remove offflavor from bovine bone extracts and produce compounds with pleasant aroma. Experiments were performed using a mass spectrometry-electronic nose and Fourier transform-near infrared spectrometer (FT-NIR). Off-flavor compounds were removed by washing and extraction with hot water. Steaming treatment produced compounds with a better aroma, such as 4-methylthiazole. In addition, a change in flavor compounds was observed in treated samples.
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KEYWORD
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bovine bone extract, aroma compound, electronic nose, fourier transform-near infrared spectrometer
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