Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS

Zhang, Di; Ji, Wei; Peng, Yuanhuai; Ji, Hongwu; Gao, Jing

doi:10.1080/10498850.2020.1723764

Cited by 20 publications

(21 citation statements)

References 36 publications

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“…A growing number of studies recently showed the MRPs produced from protein hydrolysates or peptides and carbohydrates affected the flavour properties of food products. Several studies reported the MRPs of protein hydrolysates could impart longlasting and complex flavours (Zhang et al, 2020;Karangwa et al, 2015). The flavour properties of MRPs obtained from fishery protein hydrolysates or peptides and carbohydrates are briefly described in Table 1.…”

Section: B Flavour Properties Of Maillard Reaction Products (Mrps) Derived From Peptidesmentioning

confidence: 99%

“…The study of the Maillard reaction by pure peptide models has shown that peptides are involved in the response of Maillard in several processes, including bond cleavage, cyclization, and glycation (Liu et al, 2015;Yang et al, 2012). Zhang et al (2020) stated the Antarctic krill hydrolysates generated the addition of roast, sweetness, and shrimp meat odours after the Maillard reaction. The fish muscle (Collichthys niveatus) hydrolysate is produced a toasty, nutty, and sweet caramel-like aroma (Zhao et al, 2016).…”

Section: Aroma-active Of Maillard Reaction Products (Mrps) Derived From Peptidesmentioning

confidence: 99%

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Flavour Improvement of Protein Hydrolysates Derived from Cephalopods Byproducts Using Maillard Reaction: A Short Review

Salleh¹,

Zulkipli²

2021

ASMScJ

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The conversion of low-value byproducts to high value-added protein hydrolysates by enzymatic hydrolysis is among the top trends in the food industry. Protein hydrolysates provide an opportunity for effective utilization and are considered promising functional food ingredients. However, hydrolyzing effect contributes to taste and aroma defects such as fishy off-flavour and bitterness that impeded their application. Several procedures such as encapsulation, enzymatic hydrolysis with exopeptidase and plastein reaction and Maillard reaction have been compared to mask the undesirable flavour of protein hydrolysates. Maillard reaction has more potential to overcome these challenges and enhance the organoleptic properties of protein hydrolysates. All literature were accessed through available electronic databases. The revised overview can be helpful to explore the rational use of Maillard Reaction with reduced adverse effects. The reaction of Maillard-induced modification on bioactive properties of protein-derived peptides is well-positioned the beneficial effect and facilitate design to obtain applicable functional ingredients for food formulation.

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Section: B Flavour Properties Of Maillard Reaction Products (Mrps) Derived From Peptidesmentioning

confidence: 99%

Section: Aroma-active Of Maillard Reaction Products (Mrps) Derived From Peptidesmentioning

confidence: 99%

Flavour Improvement of Protein Hydrolysates Derived from Cephalopods Byproducts Using Maillard Reaction: A Short Review

Salleh¹,

Zulkipli²

2021

ASMScJ

View full text Add to dashboard Cite

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“…After the drying process, dried shrimp produce a characteristic shrimp aroma. N-containing heterocycles, trimethylamine, S-containing compounds and common carbonyl compounds were reported to make contributions to the formation of shrimp-like aroma (Mall & Schieberle, 2016Okabe et al, 2019;Rochat et al, 2009;Zhang et al, 2020b). Up to now, most of the studies mainly focused on the composition of volatile compounds in dried shrimp products, whereas the dynamic changes of aroma attributes during the drying process in dried shrimp products are still not well understood.…”

Section: Introductionmentioning

confidence: 99%

“…The instrument is equipped with an array of metal oxide microbalance sensors, where each element responds to the sensed chemical (Chung et al, 2019;Feng et al, 2011;Chen et al, 2018). In recent years, combined applications of GC-MS, sensory evaluation and E-nose technology in shrimp products were widely reported by several studies (Kleekayai et al, 2016;Zhang et al, 2020b). However, it is still a challenge to match valuable information on the volatiles with sensory attributes.…”

Section: Introductionmentioning

confidence: 99%

“…In many papers, multivariate statistical analysis was widely used to reveal the relationship between the chemical data and sensory attributes, and to identify those chemical components that have an important effect on the overall flavor (Miyazaki et al, 2012;Qin et al, 2013;Viljanen et al, 2014). Previous studies have reported the aroma characterization of shrimp products using sensory analysis, E-nose and GC-MS; however, only limited comprehensive studies have dealt with the correlation between sensory analysis and GC-MS analysis or E-nose data (Rochat et al, 2009;Zhang et al, 2020b). There is no report about the correlation of sensory attributes, GC-MS and E-nose data analysis regarding aroma attributes of dried shrimp products.…”

Section: Introductionmentioning

confidence: 99%

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Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis

Zhang

Luo

et al. 2022

Food Sci. Technol

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Aroma attributes are one of the most important criteria that affect the flavor quality of dried shrimp, but the dynamic changes of aroma attributes remain largely unknown during the drying process. The present study investigated aroma attributes change during the hot-air-drying process of shrimp using gas chromatography-mass spectrometry (GC-MS), electronic nose (E-nose) and sensory analysis. The potential correlations among volatile compounds, sensory attributes and E-nose data were analyzed by partial-least-squares regression (PLSR). Results showed that the aroma characteristic of shrimps changed significantly during processing. The odor in the fresh shrimp was very light, and the key aroma compounds mainly consisted of trimethylamine and three aldehydes. The aroma characteristics mainly consisted of roasted and meat-like odors had come into being gradually with the decrease of water activity (A w ), and the aroma attributes were the most acceptable at about A w 0.274 (hot-air drying for 7 h). Four kinds of aroma-active compounds (pyrazines, amines, aldehydes and heterocyclic compounds) made important contributions to the formation of aroma characteristics. The PLSR result showed a good correlation between most variables of volatile compounds, E-nose data and sensory attributes.

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Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil

Kim

et al. 2022

Food Sci Biotechnol

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Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS

Cited by 20 publications

References 36 publications

Flavour Improvement of Protein Hydrolysates Derived from Cephalopods Byproducts Using Maillard Reaction: A Short Review

Flavour Improvement of Protein Hydrolysates Derived from Cephalopods Byproducts Using Maillard Reaction: A Short Review

Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis

Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil

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