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Characterization of Thermal Generated Aroma in Taiwan Roasted Mullet Roe

學生姓名: 劉惠茹
指導教授: 方銘志
學  期: 109下
摘  要: Flavor is one of the important characteristics for consumer acceptance of foodstuffs. In general, the flavor of food consists of a large amount of volatile compounds, but only a few of which are sensorily relevant. Gas chromatography-olfactometry (GC-O) technique was able to differentiate the odor-active compounds from volatiles, combined with aroma extraction dilution analysis (AEDA) which can elucidate potent odorants in complex aroma extracts. Flavor compounds generated during thermal processes from the reaction among food constituents were reaction flavors. The objective of the present work was to characterize the potent odorants of roasted mullet roe, a traditional delicacies in Taiwan and other countries, by means of GC-O-AEDA technique. In terms of reaction flavor, roasted mullet roe was obtained by heating under 100, 150, and 180℃ for 1, 5, and 15 minutes, respectively. Both roasting time and temperature were found perform an important role on the generation of flavors, and the roasting temperature had a greater impact. Most of the aroma in roasted sample were derived via Maillard reaction, Strecker degradation, and lipid oxidation/degradation. A total of 76 odor-active compounds were identified in roasted mullet roe. On the basis of flavor dilution (FD) factors, 13 most powerful odor-active compounds were recognized as potent odorants. The GC-O-AEDA results showed that there was no single chemical contributed to the flavor signature of roasted mullet roe, which indicated that the characteristic flavor of sample was elicited through a synergistic blend of several aroma compounds.
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