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Analysis of Volatile Compounds in Kimchi-Flavored Steak Sauce  

Cho, Yong-Bum (Food Service Management, Paichai University)
Park, Woo-Po (Division of Food Science, Masan College)
Jung, Eun-Joo (Faculty of Food Science and Biotechnology /Institute of Seafood Science,Pukyong National University)
Lee, Mi-Jeong (Faculty of Food Science and Biotechnology /Institute of Seafood Science,Pukyong National University)
Lee, Yang-Bong (Faculty of Food Science and Biotechnology /Institute of Seafood Science,Pukyong National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.3, 2002 , pp. 351-355 More about this Journal
Abstract
Volatile compounds of kimchi-flavored steak sauce were isolated using simultaneous steam distillation and solvent extraction methods and identified by matching mass spectrum and retention index (RI) with the reference data. Twenty-three compounds including five aldehydes, four alcohols, four acids, three sulfur-containing compounds, one ketone, and six others were identified, among which the most abundant compound was eugenol. Sulfides such as dimethyl dis- and trisulfides, and acids such as acetic and dodecanoic acids showed strong effects on the kimchi flavor. Aroma extract dilution analysis with three fold dilution factor shown in over the FD value 34 identified 2-butanal, 2-pentylfuran, methyl-2-propenyl disulfide, and 2-furanmethanol. Strong good aroma was detected in the RI range between 1030 and 1357, bad aroma in RI 1561, sweety aroma in RI 2057, clover aroma of eugenol in RI 2122, and rancid flavor in RI 2251.
Keywords
kimchi-flavored steak sauce; volatile compounds; sensory analysis;
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