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Aroma active compounds of Bulgogi
- Aroma active compounds of Bulgogi
- Ko, HS; Kim, TH; Cho, IH; Yang, JY; Kim, YS; Lee, HJ
- Ewha Authors
- SCOPUS Author ID
- Issue Date
- Journal Title
- JOURNAL OF FOOD SCIENCE
- JOURNAL OF FOOD SCIENCE vol. 70, no. 8, pp. C517 - C522
- aroma active compounds; bulgogi; aroma dilution analysis; high vacuum sublimation; solid phase microextraction
- SCIE; SCOPUS
- Document Type
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- 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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