Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Volatile Flavor Components and Sensory Evaluation of Mold Fermented Sausages

곰팡이 발효소시지의 향기성분 분석 및 관능검사

  • 김창한 (건국대학교 동물자원연구센터) ;
  • 고명수 (동남보건전문대학 식품가공과) ;
  • 이광형 (건국대학교 동물자원연구센터) ;
  • 박상진 (건국대학교 동물자원연구센터) ;
  • 김정환 (건국대학교 동물자원연구센터) ;
  • 임대석 (건국대학교 동물자원연구센터) ;
  • 박우문 (한국식품개발연구원) ;
  • 유익종 (한국식품개발연구원) ;
  • 이치호 (건국대학교 동물자원연구센터)
  • Published : 1998.09.01
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Abstract

The aroma concentrates from mold fermented sausages were isolated by steam distillation and simultaneous steam-distillation-extraction(SDE). methods. Quantitative estimation of the aroma concentrates in mold fermented sausages was carried out by using GC-MC. Mold fermented sausages were manufactured into two types. The first was manufactured with starter culture containing Lactobacillus plantarum and Staphylococcus carnosus(LP). The second was manufactured with starter culture containing L. curvatus and S. carnosus(LC). The aroma concentrates containing hexanoic acid and 2-butyl-2-octenal were identified in mold fermented sausages immediately after manufacture. After 28 days, the volatile flavor components from LP and LC were determined to be 14 (trimethylsilylester of hexadecanoic acid and 2-methyl-3-octanol, etc.) and 16 substances(hexadecanoic acid and 1-hexadecanol, etc.), respectively. The distribution of aroma concentrates in LP and LC was different, but their panel test placed them in similarity.

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