Aroma Active Compounds of Bulgogi

Volatile components in bulgogi were extracted by high vacuum sublimation (HVS) and solid phase microextraction (SPME). The extracts were then analyzed by gas chromatography‐olfactometry (GCO) conducted on 2 columns with different polarities. Aroma dilution methods were used with a serial dilution of the extract in HVS‐GCO and varying the GC injector split ratios in SPME‐GCO to determine aroma active compounds of bulgogi. In HVS‐GCO, methional (described as cooked potato/soy sauce) exhibited the highest flavor dilution (FD) factor, followed by 2‐acetyl‐2‐thiazoline (described as nutty/popcorn/peanut), furaneol (described as caramel/sweet), and 2‐ethyl‐3,5‐dimethylpyrazine (described as nutty/coffee/chocolate). In SPME‐GCO, allyl mercaptan (described as garlic/bulgogi) showed the highest FD factor, followed by methional (described as cooked potato/soy sauce), 2‐ethyl‐3,5‐dimethylpyrazine (described as nutty/coffee/chocolate), and 2‐acetylpyrazine (described as nutty/peanut/cooked rice). These sulfur‐containing compounds and heterocyclic compounds, which had high FD factors and characteristic odor notes, could be important to bulgogi flavor.