Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
Aromas generated in extruded potato snacks without and with addition of 0.25, 0.5, and 1% (w/w) of flavor precursors, cysteine and cystine, were compared and evaluated by descriptive sensory profiling. The results showed that high addition of cysteine (0.5 and 1%) resulted in the formation of undesirable odor and taste described as mercaptanic/sulfur, onion-like, and bitter; on the contrary, addition of cystine even at high concentration gave product with pleasant odor and taste, slightly changed into breadlike notes. GC/O analysis showed cysteine to be a much more reactive flavor precursor than cystine, stimulating formation of 12 compounds with garlic, sulfury, burnt, pungent/beer, cabbage/mold, meatlike, roasted, and popcorn odor notes. Further analysis performed by the AEDA technique identified 2-methyl-3-furanthiol (FD 2048) as a most potent odorant of extruded potato snacks with 1% addition of cysteine. Other identified compounds with high FD were butanal, 3-methyl-2-butenethiol, 2-methylthiazole, methional, 2-acetyl-1-pyrroline, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone. In the case of cystine addition (1%) the highest FD factors were calculated for butanal, 2-acetyl-1-pyrroline, benzenemethanethiol, methional, phenylacetaldehyde, dimethyltrisulfide, 1-octen-3-ol, 1,5-octadien-3-one, and 2-acetylpyrazine.
Majcher
Małgorzata A
MA
Department of Food Science and Nutrition, The August Cieszkowski Agricultural University of Poznań, Wojska Polskiego 31, 60-624 Poznań, Poland.
Jeleń
Henryk H
HH
D002849:Chromatography, Gas; D003545:Cysteine / Q000008:administration & dosage*; D003553:Cystine / Q000008:administration & dosage*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D009812:Odorants / Q000032:analysis*; D035281:Plant Tubers / Q000737:chemistry; D012677:Sensation; D011198:Solanum tuberosum / Q000737:chemistry*
D003553:Cystine; D003545:Cysteine