Flavor Characteristic of Functional Modified-butterfat Synthesized by Lipase-catalyzed Interesterification

효소적 공법을 이용한 기능성 modified-butterfat의 향기성분 특성 분석

  • Shin, Jung-Ah (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
  • 신정아 (충남대학교 농업생명과학대학 식품공학부) ;
  • 이기택 (충남대학교 농업생명과학대학 식품공학부)
  • Received : 2009.10.22
  • Accepted : 2009.12.08
  • Published : 2009.12.30

Abstract

Two functional modified-butterfats (MF668 and MF866) were synthesized with two blends (6:6:8 and 8:6:6, w/w%) of anhydrous butterfat (ABF), palm stearin (PS) and flaxseed oil (FSO, omega-3) via lipase-catalyzed interesterification reaction. Their flavor characteristic was investigated using electronic nose and SPME-GC/MS analysis. Each flavor pattern of ABF, FSO, MF668 and MF866 was significantly discriminated with first principal component score of 95.16% in PCA plot. In functional modified-butterfats analyzed with SPME-GC/MS, various volatile compounds such as aldehydes, ketones, acids, and alkanes were detected.