Identification of Characteristic Aroma-active Compounds from Burnt Beef Reaction Flavor Manufactured by Extrusion

압출성형에 의해 제조된 구운 쇠고기 반응향의 특징적인 향기성분 동정

  • Kim, Ki-Won (Department of Food Engineering, Dankook University) ;
  • Seo, Won-Ho (Department of Food Engineering, Dankook University) ;
  • Baek, Hyung-Hee (Department of Food Engineering, Dankook University)
  • 김기원 (단국대학교 식품공학과) ;
  • 서원호 (단국대학교 식품공학과) ;
  • 백형희 (단국대학교 식품공학과)
  • Published : 2006.10.01


To characterize aroma properties of burnt beef reaction flavor manufactured by extrusion, volatile flavor compounds and aroma-active compounds were analyzed by simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Hydrolyzed vegetable protein (HVP) was successfully extruded with precursors (glucose, cystine, furaneol, thiamin, methionine, garlic powder, and lecithin) at $160^{\circ}C$, screw speed of 45 rpm, and feed rate of 38 kg/hr. Sixty eight volatile flavor compounds were found in burnt beef reaction flavor. The number of volatile flavor compounds decreased significantly when HVP was extruded either with furaneol-free precursors or without precursors. Twenty seven aroma-active compounds were detected in burnt beef reaction flavor. Of these, methional and 2-methyl-3-furanthiol were the most intense aroma-active compounds. It was suggested that furaneol played an important role in the formation of burnt beef reaction flavor.


flavor;aroma-active compound;extrusion;reaction flavor;volatile flavor compound


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