Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedure

  • Cho, In-Hee (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Lee, Hyong-Joo (Department of Food Science and Technology, Seoul National University) ;
  • Kim, Young-Suk (Department of Food and Nutritional Sciences, Ewha Womans University)
  • Published : 2005.06.30
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Abstract

To compare volatile compounds in bulgogi cooked by different heating procedures, bulgogi was prepared by convection oven, electric pan and charcoal grill. A total of 61 volatile compounds, consisting of 4 pyrazines, 10 sulfur-containing compounds, 7 carbonyls, 7 alcohols, 7 aliphatic hydrocarbons, 25 terpene hydrocarbons, and 1 miscellaneous compound, were tentatively identified in bulgogi cooked by the three heating methods. Comparatively, the difference in volatile compounds identified in bulgogi using the three different heating methods was not significant, except for sulfur-containing compounds and carbonyls which were detected at higher levels in the bulgogi cooked by convection oven than in that cooked by the other two heating methods. On the other hand, some compounds, such as furfural, benzaldehyde, and (E,E)-2,4-decadienal, were detected only in the bulgogi cooked by charcoal.

Keywords

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