Abstract
The sensory tests revealed that among the roux prepared from wheat flour and butter at different cooking temperatures (100, 120, 140, 160°C), the roux of 120°C (white roux) had a fairly milk-like and sweet aroma, while that of 160°C (brown roux) a strong burnt one; and that of 100°C without cooked aromas was the most undesirable, whereas that of 140°C with well-balanced cooked aromas was the most pleasant. These cooked aromas showed definitely very important features of the roux.
The chemical analysis of the aroma concentrate obtained from the roux of 120°C by GC and GC-MS showed that n-methylketones were the principal components, and n-alkyl-aldehydes, -alcohols and-carboxyric acids were also present. As heterocyclic compounds were not detected in this sample, it was suggested that the mutual chemical reactions among carbohydrates, amino acids and lipids which were the main ingredients in wheat flour and butter stayed at their earlier stages.
