→ 한국식품과학회지2018 ; 50(05): 464-473
Effects of barley roasting methods on the aroma characteristics of boricha
보리의 로스팅법에 따른 보리차의 향 특성
Woo-Young Joung1, Su-Jeong Kim2, Byeong-Goo Kim2, Byung-Serk Hurh2, and Hyung-Hee Baek1,*
1Department of Food Engineering, Dankook University, 2Sempio Fermentation Research Center
1단국대학교 식품공학과, 2샘표식품 주식회사
The objective of the current study was to evaluate the effects of roasting methods on volatile flavor compounds of boricha using solvent-assisted flavor evaporation-gas chromatography (GC)-mass spectrometry and GC-olfactometry. The barley roasting methods tested were air roasting (AR), drum roasting (DR), and air/drum roasting (ADR). Twenty, twenty-one, and eighteen aroma-active compounds were detected in the products of AR, DR, and ADR, respectively. Guaiacol (smoky), 2-acetylpyrazine (almond-like), and furfuryl alcohol (burnt sugar-like) were detected as high intensity aroma-active compounds. Intensities of most aroma-active compounds produced by the DR method were higher. On the other hand, aroma intensities of phenols produced by the AR method, such as guaiacol and 2-methoxy-4-vinylphenol (curry-like), tended to be stronger. Aroma characteristics of phenols are not considered to be desirable for boricha. Although roasting time for DR was longer than that for AR, DR may be an effective barley roasting method for enhancing desirable aroma characteristics of boricha.
barley, boricha, roasting, flavor, aroma-active compound
한국식품과학회지 2018 Oct; 50(05): 464 - 473