Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein

被引:44
作者
Baek, HH [1 ]
Kim, CJ
Ahn, BH
Nam, HS
Cadwallader, KR
机构
[1] Dankook Univ, Dept Food Engn, Chunan 330714, South Korea
[2] Korea Food Res Inst, Bundang Gu, Songnam 463420, Kyunggi Do, South Korea
[3] Nong Shim Co Ltd, Ctr Res & Dev, Kunpo Si 435030, Kyunggi Do, South Korea
[4] Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL 61801 USA
关键词
aroma extract dilution analysis; process flavor; enzyme-hydrolyzed vegetable protein; aroma-active compoound; extrusion;
D O I
10.1021/jf000609j
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Aroma-active compounds from a beeflike process flavor, produced by extrusion of enzyme-hydrolyzed vegetable protein (E-HVP), were analyzed using aroma extract dilution analysis. The number of aroma-active compounds and the aroma intensity were increased by the addition of aroma precursors prior to extrusion. The most intense compound was 2-methyl-3-furanthiol having a cooked rice/vitamin-like/meaty aroma note. Several sulfur-containing furans, such as 2-methyl-3-(methylthio)furan, 2-methyl-3-(methyldithio)furan, and bis(2-methylfuryl)disulfide, were detected with high flavor dilution (FD) factors. Some pyrazines, such as 2-ethyl-3,5-dimethylpyrazine, 2,6-diethylpyrazine, and 3,5-diethyl-2-methylpyrazine, also had high FD factors. It is hypothesized that sulfur-containing amino acids and thiamin were important precursors in aroma formation in process flavor from E-HVP.
引用
收藏
页码:790 / 793
页数:4
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