Study on the formation of volatile flavor compounds in cooked marinated beef

Abstract

Cooked marinated beef is one of famous Korean foods that received worldwide attention. In this study, two studies were conducted on the flavor components of cooked marinated beef. 1) Volatile compounds and odor-active compounds generated from charcoal-grilled marinated beef were analyzed with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Solvent assisted flavor extraction (SAFE) and solid phase microextraction (SPME) were both used to extract compounds. 196 volatile compounds were identified, including of 15 alcohols, 13 aldehydes, 4 acids, 21 ketones, 19 benzene derivatives, 5 esters, 15 furans/furanones, 5 lactones, 22 hydrocarbons, 13 pyrazines, 5 pyrroles/pyrrolidines, 12 other nitrogen-containing compounds, 14 phenols, 1 thiophene, 2 thiazoles, 18 sulfur-containing compounds, and 12 terpenes. Heterocyclic compounds could be generated when meat is grilled at high temperatures, and the production of benzene derivatives and phenols could be induced by charcoal grilling and marinade. 3-methylsulfanylpropanal, 2-methoxyphenol, 1,3-benzothiazole, furaneol, 3-methylphenol, prop-2-ene-1-thiol, 2-ethyl-3,5-dimethylpyrazine, 2,5-dimethylpyrazine, and furan-2-carbaldehyde showed relatively high FD factor. It was confirmed that heterocyclic compounds, phenols, sulfur-containing compounds, and aldehydes had a relatively large influence on the flavor of charcoal-grilled marinated beef. 2) In addition, the volatile components of marinated beef depending on the cooking methods were studied. Volatile compounds of charcoal-grilled marinated beef (CMB), electric pan-grilled marinated beef (EMB), and oven-grilled marinated beef (OMB) were extracted by SAFE method. CMB showed a clearly different pattern from EMB and CMB. Compounds such as 1-benzofuran, methional, 3-hydroxyoxolan-2-one, and 3-ethyl-2-hydroxycyclopent-2-en-1-one were important volatiles in CMB. In contrast, compounds such as 2-chlorocyclohexan-1-ol, heptan-1-ol, 3-hydroxybutan-2-one, and 2-methylcyclopent-2-en-1-one acted as important volatiles in EMB and OMB. As a result, furans/furanones, ketones, lactones, benzene derivatives, and phenols contributed to CMB, whereas alcohols and some ketones contributed to EMB and OMB.;양념소갈비는 전 세계가 주목하는 유명한 K-FOOD 중 하나이다. 본 연구에서는 조리한 양념갈비의 향미성분에 관한 두 가지 연구를 수행하였다. 1) 먼저 gas chromatography-mass spectrometry(GC-MS)와 gas chromatography (GC-O)를 이용하여 숯불갈비에서 발생하는 휘발성 화합물과 향기활성화합물을 분석하였다. Solvent-assisted flavor extraction(SAFE) 및 solid phase microextraction(SPME)을 사용하여 화합물을 추출하였다. 2가지 추출방법을 통해 알코올류 15개, 알데하이드류 13개, 산류 4개, 케톤류 21개, 벤젠 유도체류 19개, 에스테르류 5개, 퓨란류 15개, 락톤류 5개, 탄화수소류 22개, 피라진류 13개, 피롤/피롤리딘류 5개, 기타 질소 함유 화합물 12개, 페놀류 14개, 티오펜류 1개, 티아졸류 2개, 황 함유 화합물 18개, 테르펜류 12개를 포함하여 총 196개의 휘발성 화합물을 동정하였다. 고기를 고온에서 구워 다양한 헤테로고리 화합물이 생성될 수 있었고, 벤젠 유도체와 페놀류의 생성은 숯불에 구웠기 때문에 더 많이 유도되었고 양념장 재료에서도 유래되었다. 3-methylsulfanylpropanal, 2-methoxyphenol, 1,3-benzothiazole, furaneol, 3-methylphenol, prop-2-ene-1-thiol, 2-ethyl-3,5-dimethylpyrazine, 2,5-dimethylpyrazine, furan-2-carbaldehyde는 상대적으로 높은 FD factor를 보이는 향기활성화합물로 확인되었다. 결과적으로, 헤테로고리 화합물, 황 함유 화합물, 페놀류, 알데하이드류가 숯불갈비의 풍미에 상대적으로 큰 영향을 미치는 것을 확인하였다. 2) 또한 조리방법에 따른 양념갈비의 휘발성 성분을 연구하였다. SAFE 방법을 이용하여 charcoal-grilled marinated beef(CMB), electric pan-grilled marinated beef (EMB), oven-grilled marinated beef(OMB)의 휘발성 화합물을 추출하였다. CMB의 휘발성 성분은 EMB, CMB와 확연히 다른 패턴을 보였다. 1-benzofuran, methional, 3-hydroxyoxolan-2-one, 3-ethyl-2-hydroxycyclopent-2-en-1-one과 같은 화합물은 CMB에서 중요한 휘발성 성분이었다. 반면에, 2-chlorocyclohexan-1-ol, heptan-1-ol, 3-hydroxybutan-2-one, and 2-methylcyclopent-2-en-1-one 과 같은 화합물은 EMB 및 OMB에서 중요한 휘발성 성분으로 확인되었다. 퓨란/퓨라논류, 케톤류, 락톤류, 벤젠 유도체류, 페놀류는 CMB에 기여한 반면, 알코올류와 일부 케톤류는 EMB와 OMB에 기여하였다.