Changes of Volatile Components in Extracts of Bovine Bone Using an Electronic Nose and Fourier Transform-Near Infrared Spectrometer

摘要

This study was conducted to investigate whether four hot-water extraction steps could effectively remove oflf-flavor from bovine bone extracts and produce compounds with pleasant aroma. Experiments were performed using a mass spectrometry-electronic nose and Fourier transform-near infrared spectrometer (FT-NIR). Off-flavor compounds were removed by washing and extraction with hot water. Steaming treatment produced compounds with a better aroma, such as 4-methylthiazole. In addition, a change in flavor compounds was observed in treated samples.