초임계 추출 Lard를 이용한 Maillard 반응생성물 유래 육류향미제의 향기패턴 및 관능적 특성

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We have investigated the effect of lard fraction extracted with supercritical carbon dioxide (SC-CO₂) on the flavor enhancement of maillard reaction product (MRP) based meat flavors. MRP based meat flavors were prepared with low glutamic acid (Glu) hydrolyzed wheat gluten (NaCl concentration: 7.61 (w/v)), ribose, cysteine, garlic juice powder, protease- digested Lentinus edodes powder and lard fractions extracted with SC-CO₂. Lard was extracted with SC-CO₂ at each of three temperatures (40, 60, and 80˚C) and at each of four pressures (30, 40, 50, and 60 MPa). Obtained lard SC-CO₂fractions and MRP based meat flavors with those fractions were analyzed for their total yield, aroma pattern by SMart nose system, and sensorial properties. The extraction yield had no difference as temperature increased from 40˚C to 60˚C and even decreased at 80˚C. However, increase in pressure level at 40oC drastically increased the extraction yield. The aroma patterns of raw lard and lard SC-CO₂ fractions with 30 MPa were significantly discriminated from those of SC-CO₂ lard fractions extracted with higher pressure by SMart nose system. Aroma pattern of MRP based meat flavors with higher pressure extracted lard fractions also showed significant difference through pattern analysis by the SMart nose system. The MRP based meat flavor with lard SC-CO₂ fractions at 50 and 60 MPa were described as less sulfuric, less pungent, and more balanced in roasted meat and sweet attributes from sensory evaluation.