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KMID : 0665420050200020214
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Korean Journal of Food Culture
2005 Volume.20 No. 2 p.214 ~ p.220
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Preperation and Flavor Characteristics of Seasoning Oil for Chinese Dish
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Koo Bon-Soon
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Abstract
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Seasoning oil (SO) for Chinese dish was manufactured from the combination of Maillard reaction for methionine and xylose with autoclaving method. Volatile compounds were determined by GC, GC-MSD for this SO and 3 kinds of seasoning jajang samples which was obtained from restaurant. From this SO 61 kinds-404.92ppm volatile compounds were separated and identified. And from 3 samples of restaurant, 39 kinds-333.52ppm, 42 kinds-330.01ppm, 42 kinds-393.18ppm obtained respectively. Major volatile components of SO were diallyl disulfide, pentane, diallyl trisulfide, t,t-2,4-decadienal and zinngiberene. Those contents were 40.15ppm, 32.32ppm, 19.57ppm, 15.06ppm and 13.23ppm, respectively. Major volatile components in 3 kinds samples were pentane, propenal, hexanal, t-2-heptanal, 2,4-heptadienal, t,t-2,4-decadienal and unknown components. The volatile components of SO were very similar to 3 samples,
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KEYWORD
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seasoning oil, autoclaving method, volatile compound, seasoning jajang, diallyl disulfide
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