title: Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating.
abstract: A comparative study was carried out between two beef-like flavourings prepared by conventional and microwave heating (CBF and MBF) of enzymatic hydrolysate of mushroom protein with other flavour precursors. GC-MS analysis of the isolated volatiles revealed that the thiol containing compounds were the predominate in both samples. However, MBF comprised higher concentration of these compounds (13.84 ± 0.06%) than CBF (10.74 ± 0.06%). The effect of microencapsulation with gum Arabic by using spray drying on the odour profile and volatile compounds of the two encapsulated samples (E-CBF and E-MBF) was investigated. The results revealed significant qualitative and quantitative variations in the volatiles of both samples. The highly volatile compounds decreased remarkably in concentration with encapsulation, while the pyrazines, thiazoles and disulphides showed opposite trend. The significant decrease in the thiol containing compounds in E-CBF and E-MBF were attributed to their oxidation to other compounds such as disulphide compounds which showed significant increase in the encapsulated samples.
authors.affiliation: Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt.
authors.forename: Shereen N
authors.initials: SN
authors.lastname: Lotfy
authors.affiliation: Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt. Electronic address: hodafadel_f@hotmail.com.
authors.forename: Hoda H M
authors.initials: HH
authors.lastname: Fadel
authors.affiliation: Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt; Faculty of Science, Chemistry Department, Aljouf University, Saudi Arabia.
authors.forename: Ahmed H
authors.initials: AH
authors.lastname: El-Ghorab
authors.affiliation: Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt.
authors.forename: Mohamed S
authors.initials: MS
authors.lastname: Shaheen
mesh_terms: D000363:Agaricales / Q000737:chemistry*; D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002417:Cattle; D003890:Desiccation; D004339:Drug Compounding / Q000379:methods*; D005260:Female; D005421:Flavoring Agents / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005656:Fungal Proteins / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D006801:Humans; D006868:Hydrolysis; D008297:Male; D008872:Microwaves; D009812:Odorants / Q000032:analysis; D000069466:Red Meat; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D000596:Amino Acids; D005421:Flavoring Agents; D005656:Fungal Proteins; D055549:Volatile Organic Compounds
keywords: 3-Heptanol (PubChem CID: 11520); Beef flavour; Cysteine (PubChem CID: 5862); Dichloromethane (PubChem CID: 6344); Hydrochloric acid (PubChem CID: 313); Hydrolysed vegetable protein; Maillard reaction; Mushroom protein; Ninhydrin (PubChem CID: 200661); Sensory profile; Sodium chloride (PubChem CID: 5234); Taurine (PubChem CID: 123); Thiamine (PubChem CID: 1130); Xylose (PubChem CID: 95259)