Changes of Volatile Components in Extracts of Bovine Bone Using an Electronic Nose and Fourier Transform-Near Infrared Spectrometer
2014
Jang, N.H., Shinsegae Food Co., Ltd., Seoul, Republic of Korea | Cho. Y.S., Shinsegae Food Co., Ltd., Seoul, Republic of Korea | Park, S.W., Shinsegae Food Co., Ltd., Seoul, Republic of Korea | Kong, H.M., Shinsegae Food Co., Ltd., Seoul, Republic of Korea | Han, H.J., Shinsegae Food Co., Ltd., Seoul, Republic of Korea | Noh, B.S., Shinsegae Food Co., Ltd., Seoul, Republic of Korea
This study was conducted to investigate whether four hot-water extraction steps could effectively remove offflavor 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.
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