Aroma Characterization of Roasted Bulgogi Reaction Flavor Manufactured by a High-temperature Reaction Apparatus

Seo, Won-Ho; Kim, Young-Kwon; Jang, Seong‐Ho; Baek, Hong Sun

doi:10.9721/kjfst.2015.47.2.176

Cited by 5 publications

(2 citation statements)

References 12 publications

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“…On the other hand, reaction flavor technology is a type of Maillard reaction in which the sugar-amino reaction of precursor materials, such as amino acids and monosaccharides, is processed by heat treatment. This methodology has long been used to enhance the flavor of processed foods [18]. In particular, reaction flavor application technology using heat treatment has been applied to food processing, such as the generation of meat-like flavor [19], the improvement of the flavor of stalked sea squirt drips [20], the production of crab flavor from snow crab cooker effluent [21], and the development of teriyaki sauce through the production of shrimp flavor [22].…”

Section: Introductionmentioning

confidence: 99%

Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies

Jeong,

Lee,

Cha

et al. 2023

Foods

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This study aimed to develop a high-protein and gluten-free laver chip using air-frying and reaction flavor technologies via response surface methodology (RSM). The optimum processing condition (w/w) was determined with a batter composition of 20% dried laver, 21.3% hair tail surimi, and 58.7% rice flour. Additional ingredients included б-gluconolactone, NaHCO3, soybean oil, corn syrup, table salt, saccharin, and a mixture of distilled water and reaction flavor-inducing solution (RFIS). The laver pellet processed and dried (50 °C, 1–2 h) with air-frying (195 °C, 52.5 s) to process the laver chip. The values of brittleness and puffing ratio of the laver chip were 6.93 ± 0.33 N and 116.19 ± 0.48%, respectively, with an error within 10% of the predicted values of RSM. RFIS was prepared via RSM with the addition of precursor substances (w/v) of methionine 0.54%, threonine 3.30%, glycine 2.40%, glutamic acid 0.90%, and glucose 3% to distilled water and then heating reaction (121 °C, 90 min). The quantitatively descriptive analysis (QDA) of RFIS, baked potato-like and savory odor were 6.00 ± 0.78 and 4.00 ± 0.91, respectively, with an error within 10% of the predicted values. The laver chip exhibited high-protein (24.26 ± 0.10 g%) and low-calorie (371.56 kcal) contents.

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Section: Introductionmentioning

confidence: 99%

Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies

Jeong,

Lee,

Cha

et al. 2023

Foods

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“…Because of that, plenty of studies were conducted. There are research on understanding aroma components of bulgogi [8], sensory characteristics of ready-to-heat bulgogi and improvement sensory attributes of irradiated bulgogi [9,10], and cross-cultural consumer acceptability for bulgogi [11,12]. There are also many studies on the investigation and classification of volatile profiles isolated from soy sauces [13,14].…”

Section: Introductionmentioning

confidence: 99%

US consumers’ acceptability of soy sauce and bulgogi

Heo

Lee

2017

Food Sci Biotechnol

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This study investigated acceptability and consumer segmentation of soy sauce and famous Korean dish, . A total of 123 participants evaluated intensity of 18 attributes and sensory liking of 4 commercial soy sauce samples and samples made by aforementioned soy sauces. The overall results showed that appearance liking was the only significant different attribute among soy sauce samples and there were no significant differences among samples. Furthermore, there was little correlation between overall liking of soy sauce and samples. However, different segments of consumer groups were found by cluster analysis. Four and five subgroups of consumers were identified on evaluation of soy sauce samples and samples, respectively. These results demonstrated that consumers' different preference pattern. In conclusion, this study specified characteristics of commercial soy sauce perceived by consumers and consumers' acceptability toward soy sauces and made using soy sauces.

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Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef)

Seo

Lee

Park

et al. 2020

Food Sci Biotechnol

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Aroma Characterization of Roasted Bulgogi Reaction Flavor Manufactured by a High-temperature Reaction Apparatus

Cited by 5 publications

References 12 publications

Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies

Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies

US consumers’ acceptability of soy sauce and bulgogi

Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef)

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