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<p>This study investigated volatile and non-volatile flavor components of <i>Yangji</i> broth, a key ingredient in traditional Korean cuisine. The volatile components were extracted using solvent-assisted flavor evaporation and gas chromatography–mass spectrometry (GC–MS). A total of 73 volatile components were found. Gas chromatography–olfactometry combined with aroma extract dilution analysis identified 44 odor-active compounds. Key contributors included 3-hydroxybutan-2-one and 3-methylsulfanylpropanal, imparting sweet/buttery and cooked potato-like/roasted aroma notes, respectively. Overall, the Maillard reaction and lipid oxidation were the main pathways, generating the flavor profile. GC–MS and high-performance liquid chromatography were employed to quantify the non-volatile components contributing to the complex flavor profile. Among them, carnosine, anserine, and succinic acid, which enhance umami, were determined. The combined interactions among these components create a unique, rich, and balanced flavor profile. The identified key flavor compounds offer a scientific basis for the formulation and optimization of <i>Yangji</i> broth–based flavoring ingredients in processed foods.</p>

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Investigation on volatile and non-volatile components of Yangji (brisket) broth

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月17日

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  • Hayun Park,
  • Young-Suk Kim

摘要

This study investigated volatile and non-volatile flavor components of Yangji broth, a key ingredient in traditional Korean cuisine. The volatile components were extracted using solvent-assisted flavor evaporation and gas chromatography–mass spectrometry (GC–MS). A total of 73 volatile components were found. Gas chromatography–olfactometry combined with aroma extract dilution analysis identified 44 odor-active compounds. Key contributors included 3-hydroxybutan-2-one and 3-methylsulfanylpropanal, imparting sweet/buttery and cooked potato-like/roasted aroma notes, respectively. Overall, the Maillard reaction and lipid oxidation were the main pathways, generating the flavor profile. GC–MS and high-performance liquid chromatography were employed to quantify the non-volatile components contributing to the complex flavor profile. Among them, carnosine, anserine, and succinic acid, which enhance umami, were determined. The combined interactions among these components create a unique, rich, and balanced flavor profile. The identified key flavor compounds offer a scientific basis for the formulation and optimization of Yangji broth–based flavoring ingredients in processed foods.