고온반응기로 제조한 구운 불고기 반응향의 향미특성

Abstract

Department of Food Engineering, Dankook UniversityAbstract To characterize the aroma properties of roasted bulgogi reaction flavor obtained by using a high-temperaturereaction apparatus, the volatile flavor and aroma-active compounds were analyzed using simultaneous steam distillation andsolvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). One hundred five volatilecompounds were detected in roasted bulgogi reaction flavor using GC-MS. Out of these compounds, furfural was the mostabundant volatile compound, followed in order of abundance by 5-methyl furfural, phenylacetaldehyde, and nonanal. Ofthe volatile compounds identified in roasted bulgogi reaction flavor, 33 aroma-active compounds were detected using GC-O. 2,3-Butanedione and furfural were the most intense aroma-active compounds detected. Other relatively intense odorantsincluded hexanal, octanal, nonanal, undecanal, phenylacetaldehyde, 5-methyl furfural, 2,6-dimethyl pyrazine, and dimethyltrisulfide. These were important aroma-active compounds that contributed to the aroma of roasted bulgogi reaction flavorbecause of their potency and aroma properties. The concentrations of the aroma-active compounds increased as the reactiontemperature increased, whereas those of the sulfide compounds decreased.Keywords: bulgogi, roasted bulgogi flavor, volatile flavor compound, reaction flavor, aroma-active compound