GC-Olfactometry를 이용한 불고기 양념장의 향미 분석 (Analysis of Flavor Characteristics of Bulgogi Condiment Using GC-Olfactometry)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 36권 / 3호 / 264 ~ 270페이지
· 저자명 : 오희선, 정라나

초록

Purpose: This study aimed to determine the flavor characteristics of the aroma of heat-treated Bulgogi condiment prepared under different temperatures. Methods: The Bulgogi condiment was heat treated at [70, 75, 80, 85, 90, or 95]°C for 30 minutes. A solid-phase micro-extraction(SPME) method was used to capture samples of the emitted flavor components, Gas chromatography-mass spectrometry(GC-MS) and gas chromatography-olfactometry(GC-O) methods were used for sample analysis. Results: Volatile flavor components were identified and analyzed to determine the flavor characteristics of the processed Bulgogi condiment. The samples contained 49 volatile components, of which diallyl disulfide had the highest spectral peak, but diallyl trisulfide, allyl methyl trisulfide, and β-caryophyllene also exhibiting high spectral peaks. Those four high peak components were considered important to the flavor of the treated Bulgogi condiment. The results also identified that two of the volatile ingredients in treated Bulgogi condiment(allyl monosulfide and furfural) increased with increasing temperature. Analysis of the active flavor components of Bulgogi condiment revealed 8 active components. Also, most Most of the active components were sulfur compounds. Dimethyl disulfide, dimethyl trisulfide, diallyl disulfide, and allyl methyl trisulfide had been identified as having an important role in the flavor characteristics of heat-treated Bulgogi condiment. Conclusion: These results suggest that a careful control of heat-treating during the production of Bulgogi condiment can improve the quality of the condiment.

영어초록

Purpose: This study aimed to determine the flavor characteristics of the aroma of heat-treated Bulgogi condiment prepared under different temperatures. Methods: The Bulgogi condiment was heat treated at [70, 75, 80, 85, 90, or 95]°C for 30 minutes. A solid-phase micro-extraction(SPME) method was used to capture samples of the emitted flavor components, Gas chromatography-mass spectrometry(GC-MS) and gas chromatography-olfactometry(GC-O) methods were used for sample analysis. Results: Volatile flavor components were identified and analyzed to determine the flavor characteristics of the processed Bulgogi condiment. The samples contained 49 volatile components, of which diallyl disulfide had the highest spectral peak, but diallyl trisulfide, allyl methyl trisulfide, and β-caryophyllene also exhibiting high spectral peaks. Those four high peak components were considered important to the flavor of the treated Bulgogi condiment. The results also identified that two of the volatile ingredients in treated Bulgogi condiment(allyl monosulfide and furfural) increased with increasing temperature. Analysis of the active flavor components of Bulgogi condiment revealed 8 active components. Also, most Most of the active components were sulfur compounds. Dimethyl disulfide, dimethyl trisulfide, diallyl disulfide, and allyl methyl trisulfide had been identified as having an important role in the flavor characteristics of heat-treated Bulgogi condiment. Conclusion: These results suggest that a careful control of heat-treating during the production of Bulgogi condiment can improve the quality of the condiment.

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