Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes of Volatile Components in Extracts of Bovine Bone Using an Electronic Nose and Fourier Transform-Near Infrared Spectrometer

전자코와 푸리에 변환 근적외선 분광기를 사용한 사골 추출물의 향기 성분 변화 분석

  • Jang, Nak-Hoon (R&D Team of Product Development, Shinsegae Food Co., Ltd.) ;
  • Cho, Yon Soo (Food safety control center, Shinsegae Food Co., Ltd.) ;
  • Park, Su Won (Department of Food Science and Technology, Seoul Women's university) ;
  • Dong, Hyemin (Department of Food Science and Technology, Seoul Women's university) ;
  • Han, Hyun Jung (Department of Food Science and Technology, Seoul Women's university) ;
  • Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's university)
  • 장낙훈 (주식회사 신세계푸드 R&D 상품개발 파트) ;
  • 조연수 (주식회사 신세계푸드 품질혁신팀/식품안전센터 센터) ;
  • 박수원 (서울여자대학교 식품공학과) ;
  • 동혜민 (서울여자대학교 식품공학과) ;
  • 한현정 (서울여자대학교 식품공학과) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Received : 2014.08.14
  • Accepted : 2014.11.18
  • Published : 2014.12.31
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Abstract

This study was conducted to investigate whether four hot-water extraction steps could effectively remove off-flavor from bovine bone extracts and produce compounds with pleasant aroma. Experiments were performed using a mass spectrometry-electronic nose and Fourier transform-near infrared spectrometer (FT-NIR). Off-flavor compounds were removed by washing and extraction with hot water. Steaming treatment produced compounds with a better aroma, such as 4-methylthiazole. In addition, a change in flavor compounds was observed in treated samples.

이 연구는 이전에는 없던 4단계 열수 추출 공정이 사골 내 특유 이취를 효과적으로 제거하고 풍미 성분을 생성시킬 수 있는지 MS-전자코와 FT-NIR을 사용하여 분석하였다. 그 결과, 4단계 열수 추출 공정은 상대적으로 풍미 성분이 많이 생성되었고, 완제품의 경우 진공 농축 공정을 추가적으로 처리함으로써 추출액에 남아있는 지방 유래 휘발성 이취가 감소된 것을 볼 수 있었다. 또한 이렇게 약해진 이취는 생성된 풍미에 masking 되는 효과가 더해져, 다른 회사의 제품과 차별성이 있다고 할 수 있다.

Keywords

References

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