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Department of Food Science and Technology, Seoul Women's universityAbstract This study was conducted to investigate whether four hot-water extraction steps could effectively remove off-flavor from bovine bone extracts and produce compounds with pleasant aroma. Experiments were performed using a massspectrometry-electronic nose and Fourier transform-near infrared spectrometer (FT-NIR). Off-flavor compounds wereremoved by washing and extraction with hot water. Steaming treatment produced compounds with a better aroma, suchas 4-methylthiazole. In addition, a change in flavor compounds was observed in treated samples.Keywords: bovine bone extract, aroma compound, electronic nose, fourier transform-near infrared spectrometer

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