Abstract

Seasoning oil (SO) for Chinese dish was manufactured from the combination of Maillard reaction for methionine and xylose with autoclaving method. Volatile compounds were determined by GC, GC-MSD for this SO and 3 kinds of seasoning jajang samples which was obtained from restaurant. From this SO 61 kinds-404.92ppm volatile compounds were separated and identified. And from 3 samples of restaurant, 39 kinds-333.52ppm, 42 kinds-330.01ppm, 42 kinds-393.18ppm obtained respectively. Major volatile components of SO were diallyl disulfide, pentane, diallyl trisulfide, t,t-2,4-decadienal and zinngiberene. Those contents were 40.15ppm, 32.32ppm, 19.57ppm, 15.06ppm and 13.23ppm, respectively. Major volatile components in 3 kinds samples were pentane, propenal, hexanal, t-2-heptanal, 2,4-heptadienal, t,t-2,4-decadienal and unknown components. The volatile components of SO were very similar to 3 samples,

Keywords

• seasoning oil;
• autoclaving method;
• volatile compound;
• seasoning jajang;
• diallyl disulfide

File

Download PDF

References

1. ツヤハンフ-トサインス v.25 オイル抽出による香華野榮フレ-ハの特徵とるの利用技術 富田 剛;高良 忠
2. J, Korean Soc. Ind. Food Technol v.4 Manufacturing Properties of Perilla Oils and Effect of Removal of Meat Flavor and Thermal Oxidation Stability in Patties Deep Frying Koo, B.S.;Kim, K.Y.;Lee, K.B.;Kim, D.S.
3. Food Industry v.176 Needs and research & development tendency of seasoning oils Lee, K.B.
4. Korea Food Codex Korea Food Industry Association
5. The development of seasoning oils preparation Koo, B.S.
6. Korean J. Food Sci. Technol. v.26 Changes of Volatile Flavor Components in Garlic-Seasoning Oil Koo, B.S.;Ahn, M.S.;Lee, K.Y.
7. Collection paper of Seoil junior college v.12 Changes of volatile flavor components in ginger seasoning oil Koo, B.S.;Lee, K.B.
8. J. Korean Soc. Ind. Food Technol. v.1 no.2 Changes of volatile flavor components in onion seasoning oil Koo, B.S.
9. Korean J. Food Nutr. v.17 no.3 Manufacturing of meat flavor extract used for Browning reaction Kim, D.S.;Kim, J.S.
10. Preparation of meat flavor using Maillard reaction Min, S.S.
11. J. Am. Oil Chem. Soc. v.65 Comparison of gas chroma tographic methods for volatile lipid oxidation compounds in soybean oil Snyder, J.M.;Frankel, E.N.;Selke, E.;Warner, K. https://doi.org/10.1007/BF02912565
12. J. Am. Oil Chem. Soc. v.64 Dynamic headspace capillary gas chromatographic analysis of soybean oil volatiles Selke, E.;Frankel, E.N. https://doi.org/10.1007/BF02640098
13. J. Agric. Food Chem. v.36 Essential oil constituents of Ashanti Pepper (Piper guineense) fruit (Berries) Ekundayo, Olusegun;Laakso, Into;Adegbola, Rita-Marie;Oguntimein, Babajide;Sofowora, Abayomi;Hiltunen, Raimo https://doi.org/10.1021/jf00083a001