Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein.
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.
Department of Food Engineering, Dankook University, Chunan 330-714, Korea. baek@anseo.dankook.ac.kr
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Baek
C J
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Kim
B H
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Ahn
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Cadwallader
D000818:Animals; D002417:Cattle; D004798:Enzymes; D005421:Flavoring Agents / Q000032:analysis* / Q000737:chemistry; D005511:Food Handling; D005663:Furans / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006868:Hydrolysis; D008460:Meat; D009812:Odorants / Q000032:analysis*; D012275:Oryza; D010940:Plant Proteins / Q000737:chemistry* / Q000378:metabolism; D013025:Glycine max; D014815:Vitamins
D004798:Enzymes; D005421:Flavoring Agents; D005663:Furans; D010940:Plant Proteins; D014815:Vitamins