Aroma Active Compounds of Bulgogi
Aroma Active Compounds of Bulgogi
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DOI：
10.1111/j.1365-2621.2005.tb11511.x
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发表时间：
2005-10
影响因子：
3.9
通讯作者：
H. Ko;Tae Hwan Kim;I. Cho;Ji-Yeon Yang;Young-S. Kim;H. Lee
中科院分区：
文献类型：
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作者：
H. Ko;Tae Hwan Kim;I. Cho;Ji-Yeon Yang;Young-S. Kim;H. Lee
采用高真空升华法（HVS）和固相微萃取法（SPME）提取牛肉泥中的挥发性成分。提取液采用气相色谱-嗅觉法（GCO），在2根极性柱上进行分析。采用芳香稀释法，在HVS-GCO中连续稀释提取液，在SPME-GCO中改变气相色谱进样器的分离比，测定了牛肉串的香气活性成分。在HVS-GCO中，甲醇（描述为煮熟的土豆/酱油）表现出最高的风味稀释（FD）因子，其次是2-乙酰基-2-噻唑啉（描述为坚果/爆米花/花生），呋喃醇（描述为焦糖/甜）和2-乙基-3,5-二甲基吡嗪（描述为坚果/咖啡/巧克力）。在SPME-GCO中，烯丙基硫醇（描述为大蒜/牛肉）的FD因子最高，其次是甲基硫醇（描述为熟土豆/酱油）、2-乙基-3,5-二甲基吡嗪（描述为坚果/咖啡/巧克力）和2-乙酰吡嗪（描述为坚果/花生/熟米饭）。这些含硫化合物和杂环化合物具有较高的FD因子和特征气味，可能是制作烤肉味的重要成分。
: Volatile components in bulgogi were extracted by high vacuum sublimation (HVS) and solid phase microextraction (SPME). The extracts were then analyzed by gas chromatography-olfactometry (GCO) conducted on 2 columns with different polarities. Aroma dilution methods were used with a serial dilution of the extract in HVS-GCO and varying the GC injector split ratios in SPME-GCO to determine aroma active compounds of bulgogi. In HVS-GCO, methional (described as cooked potato/soy sauce) exhibited the highest flavor dilution (FD) factor, followed by 2-acetyl-2-thiazoline (described as nutty/popcorn/peanut), furaneol (described as caramel/sweet), and 2-ethyl-3,5-dimethylpyrazine (described as nutty/coffee/chocolate). In SPME-GCO, allyl mercaptan (described as garlic/bulgogi) showed the highest FD factor, followed by methional (described as cooked potato/soy sauce), 2-ethyl-3,5-dimethylpyrazine (described as nutty/coffee/chocolate), and 2-acetylpyrazine (described as nutty/peanut/cooked rice). These sulfur-containing compounds and heterocyclic compounds, which had high FD factors and characteristic odor notes, could be important to bulgogi flavor.