Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Characterization of Aroma Components in Barley Bran Sauce Using Statistical Analysis

  • Choi, Ung-Kyu (Department of Oriental Medicinal Food and Nutrition, Asia University) ;
  • Kim, Mi-Hyang (Department of Food Science and Nutrition, Sangju National University) ;
  • Kwon, O-Jun (Daegu Regional Innovation Agency) ;
  • Lee, Tae-Jong (Daegu Regional Innovation Agency) ;
  • Lee, Nan-Hee (Department of Food Science and Nutrition, Catholic University of Daegu)
  • Published : 2007.02.28
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Abstract

A linear correlation was found by stepwise multiple regression analysis between the sensory score of barley bran sauce aroma and the absolute gas chromatogram (GC) data transformed with square root. In spite of highly significant relationship between the quantity of the peak and the sensory score, it is difficult to estimate the aroma quality of barley bran sauce samples on the basis of only one peak. Peak 29 (methyl 9,12,15-octadecatrienoate) contributed most to the aroma of barley bran sauce. This was followed by 27 (methyl 9,12-octadecadienoate), 28 (ethyl 9,12-octadecadienoate), 12 (phenyl acetaldehyde), and 9 (methyl furfural) in terms of absolute value. When it was calculated using absolute value transformed by square root, peak 28 (ethyl 9,12-octadecadienoate) made the highest contribution to the aroma of barley bran sauce of among the peaks. It was followed by 31 (9,12-octadecadienoic acid), 27 (methyl 9,12-octadecadienoate), 12 (phenyl acetaldehyde), and 29 (methyl 9,12,15-octadecatrienoate).

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References

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