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

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.