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http://dx.doi.org/10.9721/KJFST.2015.47.2.176

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

Seo, Won-Ho (OURHOME Co. Ltd., Food R&D Center)
Kim, Young-Kwon (OURHOME Co. Ltd., Food R&D Center)
Jang, Seong-Ho (OURHOME Co. Ltd., Food R&D Center)
Baek, Hyung Hee (Department of Food Engineering, Dankook University)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.2, 2015 , pp. 176-183 More about this Journal
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.
Keywords
bulgogi; roasted bulgogi flavor; volatile flavor compound; reaction flavor; aroma-active compound;
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Times Cited By KSCI : 1  (Citation Analysis)
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