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Analysis of volatile compounds in bulgogi prepared by different heating procedures

Title
Analysis of volatile compounds in bulgogi prepared by different heating procedures
Authors
Cho, IHLee, HJLum, YS
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2005
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
ISSN
1226-7708JCR Link
Citation
vol. 14, no. 3, pp. 428 - 432
Keywords
bulgogivolatile compoundsmeat flavorheating methodshigh vacuum sublimation
Publisher
KOREAN SOC FOOD SCIENCE TECHNOLOGY
Indexed
SCIE; SCOPUS; KCI WOS
Abstract
To compare volatile compounds in bulgogi cooked by different heating procedures, bulgogi was prepared by convection oven, electric pan and charcoal grill. A total of 61 volatile compounds, consisting of 4 pyrazines, 10 sulfur-containing compounds, 7 carbonyls, 7 alcohols, 7 aliphatic hydrocarbons, 25 terpene hydrocarbons, and I miscellaneous compound, were tentatively identified in bulgogi cooked by the three heating methods. Comparatively, the difference in volatile compounds identified in bulgogi using the three different heating methods was not significant, except for sulfur-containing compounds and carbonyls which were detected at higher levels in the bulgogi cooked by convection oven than in that cooked by the other two heating methods. On the other hand, some compounds, such as furfural, benzaldehyde, and (E,E)-2,4-decadienal, were detected only in the bulgogi cooked by charcoal.
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엘텍공과대학 > 식품공학전공 > Journal papers
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