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KMID : 0665220040170030313
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 3 p.313 ~ p.321
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Manufacturing of Meat Flavor Extract used for Browning Reaction
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Kim Duk-Sook
Kim Jong-Seung
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Abstract
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Separation-concentration of sulfur containing heterocyclic compounds(SCHC) from many reaction meat flavors manufactured with Maillard reaction was carried out. Profile of SCHC was identified and analyzed by GC and GC-MSD. The results were as follows. 1. Profile of SCHC could be identified 7 kinds thiazole and 11 kinds thiophene, the major produced compounds were thiophene, thiazolidine, 4-methyl-5-thiazole ethanol. 2. In the case of SCHC, relationship between changes of reaction conditions and the kind of produced components were as same, but produced amounts appeared the difference. Producing amount of complexed SCHC and caramellike note as well as oxygen containing heterocyclic compounds were high level more than high reaction temperature and long time reaction period. 3. Producing ratio of comparative simple structural SCHC were the highest level at reaction conditions of moisture content 50%, reaction temperature 100^{circ}C and reaction time 2 hours. Reaction conditions for the revelation of reaction meat flavor were below 110^{circ}C and less than 2 hours. 4. Relationship between moisture content and reaction temperature as well as reaction time had very relative relation. From the change of moisture content and reaction conditions could be obtained the simultaneously profile. Signal presentation for production of reaction meat flavor could be from extraction-separation-concentration of SCHC through simplification of raw-materials in the flavor and seasoning food industry.
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KEYWORD
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flavor, sulfur containing heterocyclic compounds, moisture content
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