Real beef soup samples were separately supplemented with 5-nucleotides extracted from mushroom before and after extraction of soluble sugars (NM and NMs, respectively) and yeast extract. Headspace volatiles and flavour palatability of each sample were compared with beef soup supplemented with 5-IMP and control sample. Each investigated enhancer revealed significant release of thiol-containing compounds. 3-Mercapto-2-butanone was the major identified compound in the headspace volatiles of all samples. However, the sample supplemented with 5-IMP + NM showed the highest release of this compound followed by S-NM compared with other samples. The high palatability of sample S-NM may be correlated to the high content of 2-methyl-3-furanthiol.ARTICLE HISTORY

No abstract

The main objective of the present study was to evaluate the release of aroma compounds from a banana soft drink complex model system in comparison with their release from simple model systems, each contains individual food ingredients. The effect of different food ingredients (sweeteners and thickeners at different concentrations), used in formulation of the soft drinks, on flavor release from simple model systems containing banana flavor was evaluated separately. The optimum release of isoamyl acetate (the most potent odorant of banana aroma) was observed at a concentration of 10% of each investigated sweetener (sucrose, glucose, and corn syrup). Pectin and xanthane showed the highest release at a concentration of 2.5 and 0.8% w/w, respectively. The level of each ingredient that showed the optimum release of isoamyl acetate was selected and used in formulation of a banana soft drink complex model system. The released volatiles were trapped by tenax and activated carbon. The gas chromatographicmass spectrometric analysis revealed a gradual decrease (p < 0.05) in the volatile compounds release from the complex banana soft drink model system during storage for 90 days. However, the total content of the volatiles adsorbed by activated carbon trap was higher than that trapped by tenax. The percentage of isoamyl acetate to total volatiles (isoamyl acetate/total volatiles %) was calculated for each sample during storage. A distinct linear correlation was found between the calculated values and storage time (r = 0.97 and 0.92 for volatiles trapped by tenax and activated carbon, respectively). Sample stored for 60 days showed the highest value. These findings confirmed the results of aroma sensory evaluation.

Background. Enzymatic hydrolyzed vegetable proteins have been recommended as safe precursors of process flavours. However, the degree of hydrolysis limits their production on an industrial scale. Nanotechnology can enhance the enzymatic hydrolysis of soybean protein. Therefore, the aim of the present study was to use the enzymatic hydrolyzed soybean protein isolate (E-SPI) nanoparticles for producing a high yield of meat-like process flavour. Material and methods. Ball milling, high-speed homogenization and ultra-sonication were used for preparation of SPI nanoparticles with average range 10-17 nm. The volatile compounds were analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography coupled with mass spectrometry (GC-MS). The odour attributes of beefy, roasty, savoury, sulphurous and overall acceptability were selected to describe the meat-like process aroma. Results. The total volatiles in the headspace of the meat-like process flavour based on SPI nanoparticles showed a higher yield compared with the untreated sample. Thiols containing compounds, especially the potent odorants of meat-like flavour, were predominant in both samples. However, their yield was significantly higher in the SPI nanoparticles sample. An agreement was found between the intensity of the attributes selected and the aroma composition of the two meat-like flavours investigated. Conclusion. The results of this study suggest that using protein nanoparticles as the main precursors of the process flavours is considered a new chance for innovation in nanoscience. Future studies will be carried out on improving the quality and quantity of vegetable protein nanoparticles that can be used as precursors of another process flavours.

Flavoured functional effervescent powders are becoming increasingly popular by consumers due to their health benefits and easy dissolution. In present study, orange flavoured effervescent powders having functional properties were prepared. Orange oil (O) was blended with different essential oils (EOs) having high antioxidant activity. The orange oil and the O-EOs blends were subjected to gas chromatography-mass spectrometry (GC-MS) analysis and evaluation of radical scavenging activity. Combinations of two water soluble β-cyclodextrine polymers, 2-hydroxypropyl-β-cyclodextrine (2-HP-β-CD) and epihydrin-β-cyclodextrin (EPI-β-CD) were prepared at different molar ratios (3: 1 and 1: 3, F1 and F2, respectively). The O-EOs blends that showed the highest antioxidant activities and best odour qualities were encapsulated with F1 and F2, separately. The orange flavoured inclusion complexes were prepared by freeze drying method. The particle sizes of the inclusion complex powders were in the nanoscale. Characterization of the inclusion complexes nanoparticles were performed by scanning electron microscopy (SEM), Fourier transform infrared microscopy (FT-IR). The results confirmed the successful formation of the inclusion complexes. However, inclusion complex of O-EOs blend with F1 (O-F1C-IC) showed the smallest particle size (113.9 ± 15.9 nm), the more negative zeta potential (-27.1 ± 1.27 mV), the highest encapsulation efficiency (95.51%) and best odour quality. Therefore, it was mixed with an effervescent powder having high acceptable characteristics. The orange flavoured effervescent powder showed superior flowability.

No abstract

Background. Enzymatic hydrolyzed vegetable proteins have been recommended as safe precursors of process flavours. However, the degree of hydrolysis limits their production on an industrial scale. Nanotechnology can enhance the enzymatic hydrolysis of soybean protein. Therefore, the aim of the present study was to use the enzymatic hydrolyzed soybean protein isolate (E-SPI) nanoparticles for producing a high yield of meat-like process flavour. Material and methods. Ball milling, high-speed homogenization and ultra-sonication were used for preparation of SPI nanoparticles with average range 10-17 nm. The volatile compounds were analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography coupled with mass spectrometry (GC-MS). The odour attributes of beefy, roasty, savoury, sulphurous and overall acceptability were selected to describe the meat-like process aroma. Results. The total volatiles in the headspace of the meat-like process flavour based on SPI nanoparticles showed a higher yield compared with the untreated sample. Thiols containing compounds, especially the potent odorants of meat-like flavour, were predominant in both samples. However, their yield was significantly higher in the SPI nanoparticles sample. An agreement was found between the intensity of the attributes selected and the aroma composition of the two meat-like flavours investigated. Conclusion. The results of this study suggest that using protein nanoparticles as the main precursors of the process flavours is considered a new chance for innovation in nanoscience. Future studies will be carried out on improving the quality and quantity of vegetable protein nanoparticles that can be used as precursors of another process flavours.

No abstract