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KMID : 0665420070220060808
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Korean Journal of Food Culture
2007 Volume.22 No. 6 p.808 ~ p.812
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Characteristics of Flavor Reversion in Seasoning Oil using Sunflowerseed Meal
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Koo Bon-Soon
Seo Mi-Sook
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Abstract
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Seasoning oils(SO) were manufactured by direct fire method(DFM) and autoclaving method(AM) using sunflower seed meal. The SO manufactured by DFM is stronger than that by AM for Lovibond color and flavor strength. The flavor strength of 2 kinds SOs were lower than sesame oil as a control group. But acid value of SOs were superior than sesame oil, 0.452, 0.463 and 1.987, respectively. The level of Lovibond color for 2 kinds of sample seasoning oil was similar. Composition and contents of total volatile flavor components were determined from their essential oils of sesame oil and 2 kinds sample seasoning oils. As a result, total volatile flavor contents of sesame oil was 1,300.6 ppm, and that of seasoning oil samples were 697.8 ppm, 648.2 ppm, respectively. Major volatile flavor components of seasoning oil were 2-butanone, hexanal, methyl pyrazine etc. In contrast, major volatile flavor component of sesame oil was pyrazines, but that was not a major component of 2 kinds of sample seasoning oils.
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KEYWORD
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seasoning oil, direct fire method, autoclaving method, flavor component, pyrazines
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