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KMID : 1011620200360030264
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 3 p.264 ~ p.270
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Analysis of Flavor Characteristics of Bulgogi Condiment Using GC-Olfactometry
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Oh Hee-Sun
Chung La-Na
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Abstract
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Purpose: This study aimed to determine the flavor characteristics of the aroma of heat-treated Bulgogi condiment prepared under different temperatures.
Methods: The Bulgogi condiment was heat treated at [70, 75, 80, 85, 90, or 95]°C for 30 minutes. A solid-phase micro-extraction(SPME) method was used to capture samples of the emitted flavor components, Gas chromatography-mass spectrometry(GC-MS) and gas chromatography-olfactometry(GC-O) methods were used for sample analysis.
Results: Volatile flavor components were identified and analyzed to determine the flavor characteristics of the processed Bulgogi condiment. The samples contained 49 volatile components, of which diallyl disulfide had the highest spectral peak, but diallyl trisulfide, allyl methyl trisulfide, and β-caryophyllene also exhibiting high spectral peaks. Those four high peak components were considered important to the flavor of the treated Bulgogi condiment. The results also identified that two of the volatile ingredients in treated Bulgogi condiment(allyl monosulfide and furfural) increased with increasing temperature. Analysis of the active flavor components of Bulgogi condiment revealed 8 active components. Also, most Most of the active components were sulfur compounds. Dimethyl disulfide, dimethyl trisulfide, diallyl disulfide, and allyl methyl trisulfide had been identified as having an important role in the flavor characteristics of heat-treated Bulgogi condiment.
Conclusion: These results suggest that a careful control of heat-treating during the production of Bulgogi condiment can improve the quality of the condiment.
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KEYWORD
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Bulgogi condiment, heating temperature, flavor, reaction flavors, volatile flavor components
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