Changes of Volatile Components in Extracts of Bovine Bone Using an Electronic Nose and Fourier Transform-Near Infrared Spectrometer

전자코와 푸리에 변환 근적외선 분광기를 사용한 사골 추출물의 향기 성분 변화 분석

  • Received : 2014.08.14
  • Accepted : 2014.11.18
  • Published : 2014.12.31


This study was conducted to investigate whether four hot-water extraction steps could effectively remove off-flavor from bovine bone extracts and produce compounds with pleasant aroma. Experiments were performed using a mass spectrometry-electronic nose and Fourier transform-near infrared spectrometer (FT-NIR). Off-flavor compounds were removed by washing and extraction with hot water. Steaming treatment produced compounds with a better aroma, such as 4-methylthiazole. In addition, a change in flavor compounds was observed in treated samples.


bovine bone extract;aroma compound;electronic nose;fourier transform-near infrared spectrometer


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