Abstract
[Purpose]
In baking, which is one of the cooking methods, color and flavor are important factors that bring about deliciousness, but the quantitative relationship between these two factors has not been clarified. In this study, we aimed to clarify the correlation between color and aroma by acquiring the color value change of the sample surface during heating in real time and quantifying the flavor components.
[Methods]
A red sea bream fillet (cultured in Ehime Prefecture) was baked in a top-fired electric fish grill, and the surface, center, and ambient temperatures were measured during the grilling process. At the same time, the L*a*b* values were obtained by analyzing images taken by a digital camera. The L*a*b* values were obtained by analyzing the images taken by a digital camera. Based on the identification of the aroma components of the samples by SPME-GC/MS, the changes in the amount of components as the firing time progressed were quantitatively captured by SPME-GC using internal standards.
[Results and Discussion]
In the color value analysis of the baked surface, it was confirmed that the L* value increased from the start of heating to a maximum value due to the heating denaturation of myofibrillar proteins, but decreased with the browning of the baked color. In addition, the a*, b*, and C* values indicated the progress of browning and carbonization. Among the components, carbonyl compounds such as heptanal and nonanal were found to increase with the progress of protein denaturation. These carbonyl compounds are products of lipid oxidation, and when combined with the results of color values, a correlation was found between L* values and lipid oxidation. In addition, components that contributed to the fragrant flavor peculiar to browning and carbonization reactions were also detected, as the amount of components generated increased with increasing grilling time was also quantified.
