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Aroma active compounds of Bulgogi extracted by high vacuum sublimation
DC Field | Value | Language |
---|---|---|
dc.contributor.advisor | 이형주 | - |
dc.contributor.author | 고혜성 | - |
dc.date.accessioned | 2010-06-07T06:59:10Z | - |
dc.date.available | 2010-06-07T06:59:10Z | - |
dc.date.copyright | 2004. | - |
dc.date.issued | 2004 | - |
dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000053653 | eng |
dc.identifier.uri | https://hdl.handle.net/10371/67603 | - |
dc.description | Thesis (master`s)--서울대학교 대학원 :농생명공학부,2004. | en |
dc.description.abstract | Volatile flavor components of bulgogi, broiled beef with its unique sauce, were analyzed through
high vacuum sublimation-gas chromatography-mass spectrometry-olfactometry (HVS-GC-MS-O). Among 60 volatile compounds identified by GC-MS, -caryophyllene was the most abundant, followed by diallyl disulfide, -phellandrene, acetic acid, and 2-hydroxy-2-butanone. Thirty-two aroma active compounds were detected by HVS-GC-O conducted on two GC columns of different polarity (DB-5ms and DB-Wax). The most potent aroma active compounds were methional (described as boiled potato-like/soy sauce-like), furaneol (described as caramel-like/sweet), 2- ethyl-3,5-dimethylpyrazine (described as coffee-like/nutty/toasted laver-like), 2-acetyl-2- thiazoline (described as nutty/popcorn-like/peanut-like) and 3-isobutyl-2-methoxy pyrazine (described as bell pepper-like/metallic/earthy) . The odor threshold values of potent aroma compounds were also determined by paired comparison test. Odor threshold values of potent aroma active compounds were as follows : methional (0.08㎍/L), furaneol (6.25㎍/L), 2-ethyl-3,5- dimethylpyrazine (1.56㎍/L), 3-isobutyl-2-methoxy pyrazine (0.31㎍/L), 1-octen-3-one (50㎍/L), 2-acetylpyrazine (12.5㎍/L), linalool (89.4㎍/L) , phenylacetaldehyde (78.23㎍/L) , and allylmercaptan (0.32㎍/L). Although most of potent aroma active compounds in bulgogi had high FD factor, they were not detected by GC/MS except for 2-ethyl-3,5-dimethylpyrazine, linalool, and phenylacetaldehyde. These results were strongly related to low odor threshold values. | en |
dc.format.extent | vii, 50 leaves | en |
dc.language.iso | en | en |
dc.publisher | 서울대학교 대학원 | en |
dc.subject | 불고기 | en |
dc.subject | Bulgogi | en |
dc.subject | 고진공 승화법 | en |
dc.subject | High vacuum sublimation | en |
dc.subject | 기체 크로마토그래피-후각분석 | en |
dc.subject | Gas chromatography-olfactometry | en |
dc.subject | 향기활성 성분 | en |
dc.subject | Aroma active compounds | en |
dc.subject | 역치값 | en |
dc.subject | Odor threshold values | en |
dc.subject | 이점검사 | en |
dc.subject | Paired comparison test | en |
dc.title | Aroma active compounds of Bulgogi extracted by high vacuum sublimation | en |
dc.type | Thesis | - |
dc.contributor.department | 농생명공학부 | - |
dc.description.degree | Master | en |
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