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KMID : 0380620150470020176
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 2 p.176 ~ p.183
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Aroma Characterization of Roasted Bulgogi Reaction Flavor Manufactured by a High-temperature Reaction Apparatus
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Seo Won-Ho
Kim Young-Kwon
Jang Sung-Ho
Baek Hyung-Hee
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Abstract
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To characterize the aroma properties of roasted bulgogi reaction flavor obtained by using a high-temperature reaction apparatus, the volatile flavor and aroma-active compounds were analyzed using simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). One hundred five volatile compounds were detected in roasted bulgogi reaction flavor using GC-MS. Out of these compounds, furfural was the most abundant volatile compound, followed in order of abundance by 5-methyl furfural, phenylacetaldehyde, and nonanal. Of the volatile compounds identified in roasted bulgogi reaction flavor, 33 aroma-active compounds were detected using GCO. 2,3-Butanedione and furfural were the most intense aroma-active compounds detected. Other relatively intense odorants included hexanal, octanal, nonanal, undecanal, phenylacetaldehyde, 5-methyl furfural, 2,6-dimethyl pyrazine, and dimethyl trisulfide. These were important aroma-active compounds that contributed to the aroma of roasted bulgogi reaction flavor because of their potency and aroma properties. The concentrations of the aroma-active compounds increased as the reaction temperature increased, whereas those of the sulfide compounds decreased.
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KEYWORD
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bulgogi, roasted bulgogi flavor, volatile flavor compound, reaction flavor, aroma-active compound
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