Aroma Extract Dilution Analysis of a Beeflike Process Flavor from Extruded Enzyme-Hydrolyzed Soybean Protein

Abstract

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.

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

“…[29] Mass spectrum was identical with that of NIST mass spectrum database, and retention index was consistent with that of the literature. [17,18,24] As shown in Table 2, the lipid degradation products identified in the present study were including 16 aldehydes, 7 ketons, 7 alcohols, and 4 alkyl furans. These compounds are mostly generated from degradation and/or thermal oxidation of unsaturated and saturated fatty acids [40] in food materials.…”

“…The volatile compounds were identified using both the mass spectra of National Institute of Standard and Technology (NIST) database and comparison with those of authentic compounds and published data. [17][18][19] Retention indices of the separated volatile compounds were determined using homologous series of normal n-alkanes,C 6 -C 22. The relative areas of the volatile components identified were determined by comparing their peak areas to that of 3-heptanol, an internal standard compound, on total ion chromatograms of GC-MS.…”

“…These compounds were reported as active compounds in beef-like aroma. [17] Compounds 19 and 24, the most potent odourants of beef flavour, [21] were reported amongst the key aroma compounds in boiled beef. [29] The high palatability response of sample S-5-IMP + NM may be correlated to the higher content of the disulfide compounds, which possess savoury aromatic note, [44] in its headspace compared with the other samples (Fig.…”

Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography–mass spectrometry and –olfactometry

“…Great eVort has been applied to imitate beef Xavour using blended spices, by-products from the corned beef industry, Xavour enhancers such as monosodium-L-glutamate (MSG), and protein hydrolysates (MacLeod & Seyyedain-Ardebili, 1981). In particular, there has been an increase in the diVerent types of protein hydrolysates used as materials to produce meat-like savoury Xavourings, including hydrolysed vegetable proteins produced from soy (Aaslyng, Elmore, & Mottram, 1998), thermally treated yeast extracts (Münch & Schieberle, 1998), extruded enzymehydrolysed soybean protein (Baek, Kim, Ahn, Nam, & Cadwallader, 2001) and soybean-based enzyme-hydrolysed vegetable protein (Wu & Cadwallader, 2002). In addition, processed meat Xavour or so-called "reaction Xavour" obtained by thermal treatment of a mixture of food components was employed to more closely simulate beef-like Xavour (MacLeod & Seyyedain-Ardebili, 1981).…”

Effect of added thiamine on the key odorant compounds and aroma of cooked ham

“…The short-lived 'cooked ham' head note is essentially attributable to the highly volatile MFT, whereas the more persistent 'meaty' notes are due more to the less volatile MDTF and MFT-MFT. MDTF is produced from reactions involving MFT and methanethiol (Baek, Kim, Ahn, Nam, & Cadwallader, 2001). MFT-MFT is produced from the simple dimerization of MFT (Belitz & Grosch, 1999;Chen & Ho, 2002;Hofmann, Schieberle, & Grosch, 1996).…”