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KMID : 1007520020110030303
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Food Science and Biotechnology
2002 Volume.11 No. 3 p.303 ~ p.309
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Analysis of Volatile Compounds in Bulgogi
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Cho, In Hee
Kim, Tae Hwan/Cho, Somi Kim/Lee, Hyong Joo/Kim, Young Suk
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Abstract
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Volatile compounds in bulgogi, a traditional cooked meat with unique sauce, were extracted using simultaneous steam distillation and extraction (SDE) combined with solvent extraction, and solid phase microextraction (SPME). Seventy-five compounds were identified in the volatile compounds extracted from bulgogi, including 8 pyrazines, 9 sulfur-containing compounds, 11 carbonyls, 9 alcohols, 2 esters, 10 aliphatic hydrocarbons, 25 terpene hydrocarbons, and I miscellaneous compounds. Most volatile compounds identified in this study could be formed from thermal degradation and/or thermal interactions of components in meat and ingredients used for bulgogi sauce. Terpene compounds were major components quantitatively of bulgogi flavor. The amounts of most heterocyclic compounds such as pyrazines, which could be formed via Maillard-type reaction, were not significant.
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