Culinary science and hospitality research (한국조리학회지)
- Volume 19 Issue 3
- /
- Pages.105-115
- /
- 2013
- /
- 2466-0752(pISSN)
- /
- 2466-1023(eISSN)
Headspace Volatile Compounds of Krill Reaction Flavor and Its Application to Teriyaki Sauce
크릴반응향의 휘발성 향기 성분 및 데리야끼소스의 적용
-
Kim, Kyoung-Myo
(Dept. of Practical Korea Culinary, Sorabol College) ;
- Park, Hyun-Joo (Dept. of Food Science & Technology, Pukyong National University) ;
-
Nam, Min-Hee
(Dept. of Food Science & Technology, Pukyong National University) ;
-
Kim, Seong-Bong
(Dept. of Food Science & Technology, Pukyong National University) ;
-
Chun, Byung-Soo
(Dept. of Food Science & Technology, Pukyong National University) ;
- Lee, Yang-Bong (Dept. of Food Science & Technology, Pukyong National University)
-
김경묘
(서라벌대학 호텔외식조리과) ;
- 박현주 (부경대학교 식품공학과) ;
-
남민희
(부경대학교 식품공학과) ;
-
김선봉
(부경대학교 식품공학과) ;
-
전병수
(부경대학교 식품공학과) ;
- 이양봉 (부경대학교 식품공학과)
- Received : 2012.05.09
- Accepted : 2013.06.10
- Published : 2013.06.30
Abstract
Maillard reaction flavors had been tried by using krill hydrolysate and precursors in order to develop Teriyaki sauce with the reaction flavors. Also, the study for applying krill to Teriyaki sauce had been tried by using krill instead of eel bones. To make boiled-type and grilled-type reaction flavors, krill hydrolysate was used with other precursors such as serine, glucose and glucosamine. In the dynamic analysis of headspace volatile compounds, 20 mL reaction flavor was analyzed by the combined system of purge & trap, automatic desorber, gas chromatography and mass selective detector. Three kinds of Teriyaki sauce were developed with reaction flavor, krill and eel bones, and their products were evaluated by 10 items of cooked vegetables, cooked potatoes, boiled shrimp, grilled shrimp, fishy smell, pungent aroma, burned smell, sweety aroma, chemical smell, mud smell and preference. In the results of headspace analysis, 35 and 33 volatile compounds were identified from grilled-type and boiled-type reaction flavors. Grilled-type had sulfur-containing, aliphatic compounds, alcohols, ketones, pyrazines, and other aromatic compounds, and grilled-type had aldehydes, furans, other nitrogen-containing compounds. In the sensory evaluation of Teriyaki sauce, the items of roasted shrimp and sweety aroma showed significant differences for grilled-type application to Teriyaki sauce. The above results show the possible application of grilled-type reaction flavor to Teriyaki sauce.
본 연구는 크릴육으로 크릴반응향을 만들어 휘발성 향기 성분을 살펴보고 이를 데리야끼소스에 적용하여 데리야끼소스의 기초자료를 마련하기 위한 연구이다. 따라서 본 연구를 위해 먼저, 반응향 제조에 크릴육을 이용하였고 이의 가수분해물을 이용해 Grilled-type과 Boiled-type으로 나누어 실험하였다. 또한, 반응향의 휘발성 향기성분을 알아보기 위하여 반응액 20 mL로 휘발성 성분을 포집하고 이것을 GC-MSD로 분리 동정하였다. 제조되어진 3가지 데리야끼소스를 10가지 항목인 삶은 야채향, 삶은 감자향, 삶은 새우향, 구운 새우향, 비린 향, 톡쏘는 향, 탄 향, 달콤한 향, 화학취, 진흙냄새와 좋아하는 정도에 대한 순서를 살펴보았으며 그 연구 결과는 다음과 같다. 크릴육의 Grilled-type에는 35개, Boiled-type에서는 33개의 휘발성 성분이 분리 동정되었다. Grilled-type에서는 황함유화합물, aliphatic compounds, alcohol류, ketone류, pyrazine류, other aromatic compounds의 순으로 휘발성 성분이 많았고, Boiled-type에서는 aldehydes, furans, other nitrogen- containing compounds의 순으로 휘발성 성분이 많았다. 데리야끼소스의 관능검사 결과는 boiled shrimp, roasted shrimp, sweet한 항목에서 유의적인 차이가 나타났다. 이상의 결과로 크릴을 이용하여 크릴반응향을 만들어 이를 적용한 데리야끼소스의 제조 가능성이 있는 것으로 나타났다.