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Aroma active compounds of Bulgogi

Title
Aroma active compounds of Bulgogi
Authors
Ko, HSKim, THCho, IHYang, JYKim, YSLee, HJ
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2005
Journal Title
JOURNAL OF FOOD SCIENCE
ISSN
0022-1147JCR Link1750-3841JCR Link
Citation
vol. 70, no. 8, pp. C517 - C522
Keywords
aroma active compoundsbulgogiaroma dilution analysishigh vacuum sublimationsolid phase microextraction
Publisher
WILEY-BLACKWELL
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Volatile components in bulgogi were extracted by high vacuum sublimation (HVS) and solid phase microextraction (SPME). The extracts were then analyzed by gas chromatography-olfactometry (GCO) conducted on 2 columns with different polarities. Aroma dilution methods were used with a serial dilution of the extract in HVS-GCO and varying the GC injector split ratios in SPME-GCO to determine aroma active compounds of bulgogi. In HVS-GCO, methional (described as cooked potato/soy sauce) exhibited the highest flavor dilution (FD) factor, followed by 2-acetyl-2-thiazoline (described as nutty/popcorn/peanut); furaneol (described as caramel/sweet); and 2ethyl-3,5-dimethylpyrazine (described as nutty/coffee/chocolate). In SPME-GCO; allyl mercaptan (described as garlic/bulgogi) showed the highest FD factor, followed by methional (described as cooked potato/soy sauce), 2-ethyl3,5-dimethylpyrazine (described as nutty/coffee/chocolate), and 2-acetyl-pyrazine (described as nutty/peanut/cooked rice). These sulfur-containing compounds and heterocyclic compounds, which had high FD factors and characteristic odor notes, could be important to bulgogi flavor.
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엘텍공과대학 > 식품공학전공 > Journal papers
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