18C-31 |
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M. J. KIM1, J.-Y. Yang1, I. H. Cho1, H. J. Lee2, and Y.-S. Kim1. (1) Food and Nutritional Sciences, Ewha Womans Univ., 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, South Korea, (2) Dept. of Food Science and Technology, Seoul National Univ., Silim-dong, Seoul, 151-742, South Korea Bulgogi, one of Korean traditional cooked meats with unique sauce, has its own characteristic meaty odor. To find volatile components unidentified in the previous studies of bulgogi, silica gel column chromatography was used dividing volatile components, extracted by high vacuum sublimation, into 5 fractions according to their polarities. A total of 130 components, including 64 volatiles which had not been detected in our previous studies, were tentatively identified in bulgogi. Some of the major components newly identified in bulgogi in this study were g-terpinene and terpinolene in fraction ¥° eluted by 50ml of pentane, diallyl tetrasulphide in fraction ¥± eluted by 50ml of pentane and ether (80:20 by volume), 2-acethyl-4-methylthiazole, benzothiazole, 4-ethyl-2-methoxyphenol, and 2-butyl-benzothiazole in fraction ¥² eluted by 50ml of pentane and ether (60:40 by volume), 5-methyl furfural, 2-acetyl pyrazine, 2-methoxy phenol and citronellol in fraction ¥³ eluted by 50ml of pentane and ether (40:60 by volume), and 4-penten-2-one and 3-ethyl-2,5-dimethyl pyrazine in fraction ¥x eluted by 50ml of ether.
Session 18C, Food Chemistry: Food composition, analysis and volatiles
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |