18C-19 |
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H.-J. JANG1, E.-C. Shin1, Y.-S. Seo2, Y.-B. Cho3, M.-A. Choi4, S.-B. Kim1, and Y.-B. Lee1. (1) Faculty of Food & Biotechnology /Institute of Seafood Science, Pukyong National Univ., 599-1,Deayeon-3-Dong, Nam-gu, Pusan, 608-737, South Korea, (2) Dept. of Environment Engineering, Pukyong National Univ., 599-1, Daeyeon-3-Dong, Nam-gu, Pusan, 608-737, South Korea, (3) Div. of Tourism Management, Paichai Univ., Daejeon, 302-735, South Korea, (4) Dept. of Food Processing and Baking, Yangsan College, Yangsan, 626-740, South Korea Vegetable soup is commonly eaten as a side dish and a diversity of the soup is needed for commercialization. Tomato and wine are very often used for cooking ingredients and they can improve flavor quality and nutritional value for vegetable soups. The objectives of this study were to develop a vegetable soup of high nutritional and flavor quality by adding tomato and wine, and to know the relationship between flavor quality and headspace volatile compounds of the soups. The soup were prepared by mixing vegetable soup, tomato and wine. The cooked samples were stored at -70°É until used. Headspace volatile compounds of the samples were isolated, separated and identified by using automatic thermal desorber (Perkin Elmer, ATD400, USA), gas chromatography (Shimatzu 5050, Japan) and mass selective detector (Shimazu 5050A, Japan). Seventy two headspace volatile compounds were identified from the soups and the compounds were 16 terpenes, 11 sulfer-contanoing compounds, 9 alcohol, 8 aldehydes, 8 hydrocabons, 6 ketones, 5 acids, 5 aromatic compounds, 3 furans and a pyrazine. The tomato-added soup showed the increase of terpens including a-pinene, b-pinene, 3-carene and limone by 2~3 times, and the wine-added soup showed the sharp increases of ethanol and propanol, affecting its sensory quality. This data will provide basic information for producing vegetable soup of high quality. Also the quality evaluation method of vegetable soups will help to control flavor quality for other food products.
Session 18C, Food Chemistry: Food composition, analysis and volatiles
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |