Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Aroma Characterization of Roasted Bulgogi Reaction Flavor Manufactured by a High-temperature Reaction Apparatus

고온반응기로 제조한 구운 불고기 반응향의 향미특성

  • 서원호 ((주)아워홈 식품연구원) ;
  • 김영권 ((주)아워홈 식품연구원) ;
  • 장성호 ((주)아워홈 식품연구원) ;
  • 백형희 (단국대학교 식품공학과)
  • Received : 2014.12.26
  • Accepted : 2015.01.15
  • Published : 2015.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

To characterize the aroma properties of roasted bulgogi reaction flavor obtained by using a high-temperature reaction apparatus, the volatile flavor and aroma-active compounds were analyzed using simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). One hundred five volatile compounds were detected in roasted bulgogi reaction flavor using GC-MS. Out of these compounds, furfural was the most abundant volatile compound, followed in order of abundance by 5-methyl furfural, phenylacetaldehyde, and nonanal. Of the volatile compounds identified in roasted bulgogi reaction flavor, 33 aroma-active compounds were detected using GC-O. 2,3-Butanedione and furfural were the most intense aroma-active compounds detected. Other relatively intense odorants included hexanal, octanal, nonanal, undecanal, phenylacetaldehyde, 5-methyl furfural, 2,6-dimethyl pyrazine, and dimethyl trisulfide. These were important aroma-active compounds that contributed to the aroma of roasted bulgogi reaction flavor because of their potency and aroma properties. The concentrations of the aroma-active compounds increased as the reaction temperature increased, whereas those of the sulfide compounds decreased.

고온반응기로 제조한 구운 불고기 반응향의 향미특성을 확인하기 위하여 휘발성 성분 및 향 활성 화합물을 동정하고 반응온도에 따른 향 활성 화합물의 변화를 확인하기 위하여 수증기증류 및 용매 동시추출법(SDE)을 이용하여 휘발성 향기성분을 추출하고, gas chromatography-mass spectrometry-olfactometry (GC-MS-O)를 통하여 비교 분석하였다. 고온반응기로 제조한 구운 불고기 반응향에서는 105종의 휘발성 성분이 동정되었으며, 이 중 furfural이 가장 높은 함량을 나타내었으며, 5-methyl furfural, phenylacetaldehyde 및 nonanal 등이 구운 불고기 반응향에 중요한 휘발성 성분으로 확인되었다. 또한 GC-MS-O를 통해 향 활성 성분을 분석한 결과 33종이 동정되었으며, 2,3-butanedione과 furfural 이 중요한 향 활성 화합물로 밝혀졌다. Hexanal, octanal, nonanal, undecanal, phenylacetaldehyde, 5-methyl furfural, 2,6-dimethyl pyrazine 및 dimethyl trisulfide도 구운 불고기 반응향의 향미특성에 중요한 역할을 하는 향 활성 성분으로 확인되었다. 반응온도에 따른 향 활성성분을 비교분석한 결과, 반응온도가 증가할수록 향 활성 성분도 증가하였으나, sulfide 화합물은 반응온도가 증가함에 따라 감소하였다.

Keywords

References

  1. Manley CH. Process flavor. pp. 139-154. In: Source Book of Flavors. Reineccius GR (ed). Chapman & Hall, New York, NY, USA (1994)
  2. Manley CH, Ahmedi S. The development of process flavors. Trends Food Sci. Tech. 6: 46-51 (1995) https://doi.org/10.1016/S0924-2244(00)88942-6
  3. Manley CH. Process flavors and precursor systems: commercial preparation and use. pp. 16-25. In: Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes. Parliment TH, Morello MJ, McGorrin RJ (eds). American Chemical Society, Washington, DC, USA (1994)
  4. Manley CH, Choudhury BH, Mazeiko P. Thermal process flavorings. pp. 283-322. In: Food Flavorings. Ashurst PR (ed). Aspen Publishers, Gaithersburg, ML, USA (1999)
  5. Camire ME, Belbez EO. Flavor formation during extrusion cooking. Cereal Food. World 41: 734-736 (1996)
  6. Izzo HEV, Ho CHT. Ammonia affects Maillard chemistry of an extruded autolyzed yeast extract: Pyrazine aroma generation and brown color formation. J. Food Sci. 57: 657-659 (1992) https://doi.org/10.1111/j.1365-2621.1992.tb08064.x
  7. Kim KW, Baek HH. Development of a burnt beef flavor by reaction flavor technology. Korean J. Food Sci. Technol. 35: 1045-1052 (2003)
  8. Baek HH, Kim CJ, Ahn BH, Nam HS, Cadwallader KR. Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein. J. Agr. Food Chem. 49: 790-793 (2001) https://doi.org/10.1021/jf000609j
  9. Kim KW, Seo WH, Baek HH. Identification of characteristic aroma-active compounds from burnt beef reaction flavor manufactured by extrusion. Korean J. Food Sci. Technol. 38: 621-627 (2006)
  10. Kang IH. Taste of Korea. Daehan Textbook Co., Seoul, Korea. pp. 178-179 (1987)
  11. Cho IH, Kim TH, Kim Cho SM, Lee HJ, Kim YS. Analysis of volatile compounds in bulgogi. Food Sci. Biotechnol. 11: 303-309 (2002)
  12. Cho IH, Lee HJ, Kim YS. Analysis of volatile compounds in bulgogi prepared by different heating procedures. Food Sci. Biotechnol. 14: 428-432 (2005)
  13. Ko HS, Kim TH, Cho IH, Yang JY, Kim YS, Lee HJ. Aroma active compounds of bulgogi. J. Food Sci. 70: c517-c522 (2005) https://doi.org/10.1111/j.1365-2621.2005.tb11511.x
  14. van den Dool H, Kratz PD. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J. Chromatogr. A 11: 463-471 (1963) https://doi.org/10.1016/S0021-9673(01)80947-X
  15. Ho CT, Chen Q. Lipids in food flavors: an overview. Vol. 558, pp. 2-18. In: Lipids in Food Flavors. Ho CT, Hartman TG (eds). ACS Symposium Series, New York, NY, USA (1994)
  16. Ba HV, Oliveros MC, Ryu KS, Hwang IH. Development of analysis condition and detection of volatile compounds from cooked hanwoo beef by SPME-GC/MS analysis. Korean J. Food Sci. An. 30: 73-86 (2010) https://doi.org/10.5851/kosfa.2010.30.1.73
  17. Tressl R, Rewicki D. Heat generated flavors and precursors. pp. 305-325. In: Flavor Chemistry: Thirty Years of Progress. Teranishi R, Wick EL, Hornstein I (eds). Kluwer Academic/Plenum Publishers, New York, NY, USA (1999)
  18. Mottram DS. The chemistry of meat flavor. pp. 5-26. In: Flavor of Meat, Meat Products and Seafood. Shahidi F (ed). Blackie Academic & Professional, London, UK (1998)
  19. Rssner J, Veliöek J, Pudil F, Davidek J. Strecker degradation products of aspartic and glutamic acids and their amides. Czech J. Food Sci. 19: 41-45 (2001)
  20. Schrader J. Microbial flavor production. Vol. 558, pp. 507-574. In: Flavors and Fragrances. Berger RG (ed). Springer, New York, NY, USA (2007)
  21. Weenen H, Van Der Van JGM. The formation of Strecker aldehydes. Vol. 558, pp. 183-195. In: Aroma Active Compounds in Foods. Takaoka GR, Gntert M, Engel KH (eds). ACS Symposium Series, New York, NY, USA (2001)
  22. Cerny C, Grosch W. Evaluation of potent odorants in roasted beef by aroma extract dilution analysis. Z. Lebensm. Unters. For. 194: 322-325 (1992) https://doi.org/10.1007/BF01193213
  23. Lindsay RC. Flavors. pp. 723-765. In: Food Chemistry. Fennema OR (ed). Marcel Dekker, Inc., New York, NY, USA (1996)
  24. Jousse F, Jongen T, Agterof W, Russell S, Braat P. Simplified kinetic scheme of flavor formation by the Maillard reaction. J. Food Sci. 67: 2534-2542 (2002) https://doi.org/10.1111/j.1365-2621.2002.tb08772.x