Comparison of extraction methods for the flavor analysis of Nurungji

Nurungji is a traditional rice-based snack that is widely consumed in Korea. The purpose of this study was to compare two volatile aroma compound extraction methods for Nurungji flavor analyses, namely steam distillation under reduced pressure (DRP) and solvent-assisted flavor evaporation (SAFE). Once extracted, extracts were analyzed qualitatively and quantitatively via stir bar sorptive extraction by gas chromatography-mass spectrometry (SBSE-GC-MS). Eight compounds were isolated using the two extraction methods, and seven compounds were separated via the DRP method and the SAFE method. From the results of the two extraction methods, the concentrations of four compounds, including hexamethyl cyclotrisiloxane, 2,4-decadienal, nonanal, and butyl isobutyl phthalate, were measured and were significantly different (p<0.05). Between these two extraction methods, more aromatic compounds were extracted with the DRP method than with the SAFE method.