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Analysis of volatile compounds in bulgogi prepared by different heating procedures
- Analysis of volatile compounds in bulgogi prepared by different heating procedures
- Cho, IH; Lee, HJ; Lum, YS
- Ewha Authors
- SCOPUS Author ID
- Issue Date
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- FOOD SCIENCE AND BIOTECHNOLOGY vol. 14, no. 3, pp. 428 - 432
- bulgogi; volatile compounds; meat flavor; heating methods; high vacuum sublimation
- KOREAN SOC FOOD SCIENCE TECHNOLOGY
- SCIE; SCOPUS; KCI
- Document Type
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- 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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