Flavor of Brown Roux: the Volatile Flavor Components of Roux Cooked at 180℃

摘要

To reveal the characteristic flavor of brown roux obtained by cooking wheat flour and butter at a high temperature of 180℃, we prepared aroma concentrates from two kinds of roux: one (roux A) was obtained by heating the material to 180℃, while the other (roux B) was obtained by heating the same material to 180℃ and holding it at that temperature for 5 min. We then analyzed the two samples by GC and GC-MS.