The aim of this study was to develop toasted reaction flavor, which has a high possibility of being used in convenience food, using high-temperature reaction technology. In order to develop toasted reaction flavor, the aroma active compound of the roasted pork belly with bean sprouts cooked by Chine...
The aim of this study was to develop toasted reaction flavor, which has a high possibility of being used in convenience food, using high-temperature reaction technology. In order to develop toasted reaction flavor, the aroma active compound of the roasted pork belly with bean sprouts cooked by Chinese pan-frying, which is a flame-flavored dish, was analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) method. The aroma active compounds of toasted reaction flavor manufactured by high-temperature reaction apparatus were identified and quantified by the GC-MS-O method. Eighty six volatile flavor compounds were identified and 30 aroma-active compounds were identified in toasted reaction flavor. Among them, 19 kinds of the same aroma-active compounds were identified in roasted pork belly with bean sprouts cooked by Chinese pan-frying, the target quality. Octanal, (E,E)-nonadienal, (E)-2-decenal, methyl propyl trisulfide and 1,3,5-undecatriene isomer, which showed the highest intensity, was identified as important aroma-active compounds. In addition, (E)-2-nonenal, 1-octen-3-ol and 2-methoxy phenol, which showed relatively high intensity, were also identified as important aroma-active compounds. The contents of the aroma-active compounds between roasted pork belly with bean sprouts cooked by Chinese pan-frying and toasted reaction flavor manufactured by high-temperature reaction apparatus were investigated. Overall, the composition of the aroma-active compounds showed no significant difference, but the amount of the aroma-active compounds was 12 times or higher in reaction flavor than that of cooking. In addition, toasted reaction flavor manufactured by high-temperature reaction apparatus was applied to the Chinese-style spicy noodle soup product produced by OURHOME Co., Ltd. and as a result, toasted flavor applied soup was evaluated better in all the sensory properties. From those results, it was confirmed that the toasted reaction flavor manufactured by high-temperature reaction apparatus could be used as a savory flavor material exhibiting the characteristics of toasted flavor.
The aim of this study was to develop toasted reaction flavor, which has a high possibility of being used in convenience food, using high-temperature reaction technology. In order to develop toasted reaction flavor, the aroma active compound of the roasted pork belly with bean sprouts cooked by Chinese pan-frying, which is a flame-flavored dish, was analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) method. The aroma active compounds of toasted reaction flavor manufactured by high-temperature reaction apparatus were identified and quantified by the GC-MS-O method. Eighty six volatile flavor compounds were identified and 30 aroma-active compounds were identified in toasted reaction flavor. Among them, 19 kinds of the same aroma-active compounds were identified in roasted pork belly with bean sprouts cooked by Chinese pan-frying, the target quality. Octanal, (E,E)-nonadienal, (E)-2-decenal, methyl propyl trisulfide and 1,3,5-undecatriene isomer, which showed the highest intensity, was identified as important aroma-active compounds. In addition, (E)-2-nonenal, 1-octen-3-ol and 2-methoxy phenol, which showed relatively high intensity, were also identified as important aroma-active compounds. The contents of the aroma-active compounds between roasted pork belly with bean sprouts cooked by Chinese pan-frying and toasted reaction flavor manufactured by high-temperature reaction apparatus were investigated. Overall, the composition of the aroma-active compounds showed no significant difference, but the amount of the aroma-active compounds was 12 times or higher in reaction flavor than that of cooking. In addition, toasted reaction flavor manufactured by high-temperature reaction apparatus was applied to the Chinese-style spicy noodle soup product produced by OURHOME Co., Ltd. and as a result, toasted flavor applied soup was evaluated better in all the sensory properties. From those results, it was confirmed that the toasted reaction flavor manufactured by high-temperature reaction apparatus could be used as a savory flavor material exhibiting the characteristics of toasted flavor.
주제어
#Aroma characterization toasted reaction flavor high-temperature
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