小麦粉とバターから作られたルーの香気形成について(第1報) : ルーの香気に及ぼす小麦粉の影響

概要

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In order to clarify the flavor formation of roux prepared by heating wheat flour and butter, kaolin is substituted for wheat flour because it is inactive while heating the material. This modified butter mixture was heated to 160℃, as the roux heated to 160℃. Those aroma concentrates were analyzed by GC and GC-MS. The result of aroma components in the roux was compared with that of the heated kaolin-butter mixture and the unheated butter. The heated kaolin-butter mixture, in other words, the heated butter only, showed little quantity of furfuryl alcohol in the furans and no quantity of nitrogen-containing compounds such as pyrazines and pyrroles, which were contained abundantly in the roux. On the other hand, this mixture performed in the same way as the roux in the generation of methyl ketones with carbon number from nine to thirteen. Therefore, it was verified that in the roux, the Maillard reaction was accelerated because of carbohydrates and proteins from the wheat flour, and the thermal oxidative reaction of lipids from butter had occurred.
富山大学の論文