15F-23 |
Volatile flavor components of sponge cake with onion powder |
S. CHUN, Dept. of Food and Nutrition, Sunchon National University, 315 maegok dong, Sunchon, Chonnam, South Korea, Sunchon, 540-742, South Korea, T. S. Shin, Dept. of Food and Nutrition, Yosu National University, 96-1. Doondeok-dong,Yosu,Cheonnam,South Korea, Yosu, 550-749, South Korea, and R. Kim, Dept. of Food and Nutrition, Changwon National University, 9 sarim dong, Changwon, Kyungnam, South Korea, Changwon, 641-773, South Korea. Onion (Allium cepa, L.) is one of the world°¯s oldest crops. Onion contain 25 active compounds that appear to inhibit the growth of cancer cell, help prevent from heart disease, inhibit strokes, lower blood pressure and cholesterol, and stimulate immune system. Onion is also antibacterial and antifungal, so they can help ward off colds and relieve stomach upset and other gastrointestinal disorders. The objectives of this study were to separate and identify the volatile compounds in sponge cake added 2, 4, 6, 8, and 10% of onion powder and to determine the effect of onion powder on sensory properties. Sponge cake was prepared by the method of A.A.C.C. Dynamic headspace concentration was used to trap sponge cake flavor compounds. Separation and identification of compounds were done by gas chromatography-mass spectrometry. Total of 53 and 45 volatile compounds were detected in the crust and crumb of control sponge cake (without onion powder), respectively. Major volatile compounds of the sponge cake crust were 3-methyl butanal, 2-propanone, tetrahydrofuran, 2-methyl butanal, 2,4-dimethylhexane, 2-methylpropanal, while those of the crumb sponge cake were 3-methyl butanal, 2-methyl butanal, 3-methyl propanal, 2-propanone, hexanal, tetrahydrofuran. Most volatile compounds in crust of sponge cake were extremely higher than those in the crumb. The volatile compounds in crust added with onion powder were composed of 7 aldehydes, 4 esters, 5 alcohols, 6 aromatic compounds, 8 ketones, 2 S-containing compounds, 21 hydrocarbons and 4 miscellaneous compounds. The major volatile compounds of the crust were 2-methyl propanal, 2-propanone, ethyl acetate, 4-methyl octane, 3-methyl butanal, hexanal and 2,3-butandione. Addition of onion powder to sponge cake did not produce any adverse flavor compounds, while it improved characteristics of flavor of sponge cake. Therefore, onion powder might be added to enhance flavor and beneficial healthy property.
Session 15F, Product Development
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