탈취온도를 상이하게 처리한 옥수수기름들로부터 정유성분을 추출하여 이의 flavor 성분을 GC로 분리 정량하였다. Flavor성분으로는 8종의 aldehydes를 포함하여 총 16종이 검출되었으며, 주요 flavor성분은 propane, pentane, hexanal 등으로 이는 전체의 70∼75%를 차지하였다. 탈취온도가 상승할수록 ethane 및 8종의 aldehydes 함량은 점진적인 증가 현상을 보인 반면, propane, pentane, hexanem octane, pentyl furan 함량은 뚜렷한 감소현상을 나타내었다. 한편, 총 flavor성분함량은 245℃ 처리군에서 가장 낮아 특이성을 나타내었으며, 탈취온도의 상승에 따라 aldehydes 함량이 비례적으로 증가하였는데, 이는 탈취과정중 stripping steam, 진공도 등의 영향으로 인한 부분적인 자동산화, 분해 중합, 가수분해 등의 부반응에 기인하는 것으로 사료된다. 따라서, 이취물질의 극소화를 위하여는 지나친 고온탈취를 억제하는 것이 바람직하다는 결론을 얻었다.

Effects of metal chelating agents and metal ions on the volatile substance of cooked oil with chicken and pork mixture meat were examined by chemical analysis and sensory test. The addition of Na-tripolyphosphate(Na-TPP) to chicken and pork mixture meat increased the amount of H_2S among volatiles evolved during cooking but decreased that of volatile carbonyl compounds(VCC). This treatment enhanced meat flavor in cooked oil with chicken and pork mixture. It was recognized that the increase in H_2S evolution was caused by the rise of pH value. On the contrary cupric ion produced a negative effect on the production of chicken and pork mixture meat flavor and this addition increased VCC and TBA value. Other metal chelating agents such as citric acid, phytic acid and EDTA, provided the same results as Na-TPP. It was supposed that these phenomena were attributable to the chelating action to metal prooxidant in mixture meat. It could be concluded that a proper evolution of H_2S and protection against lipid oxidation during cooking were important to produce an excellent chichen and pork mixture meat flavor.