Kinds and Changes in the Amount of Flavor Compounds Formed during Storage of the Ramyon

라면의 저장중 생성되는 Flavor 화합물의 종류 및 양적 변화

Flavor compounds formed in the ramyon fried in palm oil at $148-150^{\circ}C$ for 1 minute during storage at $65^{\circ}C$ were isolated and identified by gas chromatography-mass spectrometry. Their changes in the amount when the ramyon was stored at 20, 40 and $65^{\circ}C$ were also studied by using static headspace gas chromatography. Pentane, hexane, butanal, heptane, 1-pentanol, hexanal, and octane were formed during $65^{\circ}C$ storage of the ramyon and they were thought to be from linoleic and oleic acid present in ramyon. Formation of the flavor compounds was shown to increase with the storage temperature and/or storage time. Hexanal showed the highest correlation with the sensory score(r=0.87).

$148-150^{\circ}C$의 팜유에서 약 1분간 튀겨낸 라면을 라면 $65^{\circ}C$에 저장할 때 생성되는 flavor 화합물들을 Gas Chromatography-Mass Spectrometry을 이용하여 분리, 동정하고 20, 40, $65^{\circ}C$에 저장중인 라면에서 생성되는 flavor 화합물들의 양적변화를 static headspace gas chromatography법에 의하여 측정하였다. 라면은 $65^{\circ}C$에 저장되는 동안 pentane, hexane, butanal, heptane, 1-pentanol, hexanal, octane의 화합물을 생성하였는데 이들은 주로 라면의 linoleic acid와 oleic acid로부터 생성되는 듯하다. 이들 화합물들은 저장온도가 20, 40, $65^{\circ}C$로 증가함에 따라 또한 저장기간이 경과함에 따라 그 양이 증가하는 경향을 보였으며 hexanal이 관능검사와 가장 높은 상관관계를 나타내었다(r=0.87).