Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein.
Defatted soybean meal was converted into enzyme-hydrolyzed vegetable protein (E-HVP) using the proteolytic enzyme Flavorzyme. Total free amino acids increased by 40-fold after enzyme hydrolysis, with leucine being the most abundant, followed by phenylalanine, lysine, glutamine/glutamic acid, and alanine. Volatile components from a meatlike process flavoring made from E-HVP were isolated by direct solvent extraction (DSE)-high vacuum transfer (HVT), dynamic headspace sampling and static headspace sampling and analyzed by gas chromatography (GC)-mass spectrometry and GC-olfactometry. Aroma extract dilution analysis was used to establish a flavor dilution chromatogram of the DSE-HVT extract. Results of these complementary techniques indicated the importance of odorants of high (hydrogen sulfide and methanethiol), intermediate (2-methyl-3-furanthiol, 3-mercapto-2-pentanone, 2-furanmethanethiol, and 3-(methylthiol)propanal) and low volatility (maltol and Furaneol) in the overall aroma of the meatlike process flavoring.
Wu
Yi-Fang G
YF
School of Human Ecology, Louisiana Tech University, Ruston, Louisiana 71272, USA.
Cadwallader
Keith R
KR
D002849:Chromatography, Gas; D005421:Flavoring Agents; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D006868:Hydrolysis; D008460:Meat; D009812:Odorants; D012903:Smell; D030262:Soybean Proteins / Q000737:chemistry*; D013649:Taste; D014835:Volatilization
D005421:Flavoring Agents; D030262:Soybean Proteins