Preperation and Flavor Characteristics of Seasoning Oil for Chinese Dish

중화요리용 향미유의 제조 및 향미특성

  • Koo, Bon-Soon (Dept. of Food Science and Technology, Seoil College)
  • Published : 2005.04.30

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,

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