Protein hydrolysis—the key to meat flavoring systems

Lieske, B.; Konrad, G.

doi:10.1080/87559129409541004

Cited by 24 publications

(15 citation statements)

References 52 publications

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“…enzymatically hydrolysed animal proteins, E-HAP) of the thermal reaction model system have been evaluated. [21][22][23][24][25][26] The beef ½avouring in this study was prepared by the thermal reaction of enzymatically hydrolysed beef and ½avour precursors.…”

Section: Introductionmentioning

confidence: 99%

Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef

Song

Xia

2008

Flavour & Fragrance J

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Volatile components of a beef ½avouring prepared from a thermal reaction model system of enzymatically hydrolysed beef/amino acids/sugars were extracted by simultaneous distillation/extraction (SDE) and dynamic headspace sampling (DHS) methods, then subjected to aroma extract dilution analysis (AEDA) and dynamic headspace dilution analysis (DHDA) methods; 32 and 48 odour-active peaks were revealed from the SDE and DHS isolates, respectively. With the highest ½avour dilution (FD) factors, 2-methyl-3-furanthiol, 3-methylthiopropanal and 2-furanmethanethiol were identi¼ed as the key aroma compounds of the beef ½avouring by both sample preparative methods, SDE and DHS. Moreover, methyl propyl disulphide, ethyl-2-methylbutyrate, allyl methyl disulphide, thiazole, 1-butanol, 1-nonen-3-one, 2-ethenyl-3,5-dimethylpyrazine, (E, E)-2,4-heptadienal and 2-undecenal were also identi¼ed as important aroma components of the beef ½avouring.a Retention indices (RI) on DB-5/DB-Wax column. b Odour description as perceived by panelists during GC-O. c Flavour dilution factors were determined on DB-5/DB-Wax column. d Identi¼ed by comparing it with the reference compounds on the basis of MS spectra, RI, odour quality and authentic compounds. e Identi¼ed tentatively by comparing it with literature data on the basis of RI and odour quality. AROMA EXTRACT DILUTION ANALYSIS OF A BEEF FLAVOURING 189As summarized in Table 2, 48 odour-active compounds were identi¼ed by DHDA; 34 and 33 odour-active regions were perceived on the DB-5 and DB-Wax columns, respectively. The FD chromatograms are shown in Figure 2. On the basis of FD factors, the most potent odour-active compounds were 2-methyl-3-furanthiol (meaty, vitamin, 18′), 2-furanmethanethiol (roast, meaty, 26′) and 3methylthiopropanal (cooked potato, 28′), which were also identi¼ed as the key aroma-active compounds by SDE-c Flavour dilution factors were determined on DB-5/DBWAX column. FD factors of 1, 4, 16, 60 and 240 corresponded to purge volumes of 40 min, 10 min, 2.5 min, 40 s, 10 s respectively. d Compound identi¼ed by comparison with reference compound on the basis of MS spectra, RI, odour quality. e Compound tentatively identi¼ed by comparison with literature data on the basis of RI and odour quality. AROMA EXTRACT DILUTION ANALYSIS OF A BEEF FLAVOURING 1913-Mereapto-2-butanone is an important aroma component reported as character-impact compounds of process ½avouring from several Maillard model systems, such as ribose/ cysteine, 36 glucose/cysteine, 37 rhamnose-cysteine 37 and cysteine/IMP. 34,36 It was also identi¼ed as a key odouractive compound in this study, especially in the case of DHS-DHDA (FD = 3; see Table 2).Moreover, of all aroma-active components identi¼ed in this research, methyl propyl disulphide, ethyl-2methylbutyrate, allyl methyl disulphide, thiazole, 1-butanol, 1-nonen-3-one, 2-ethenyl-3,5-dimethylpyrazine, (E,E)-2,4-heptadienal and 2-undecenal, which have rarely been reported as beef ½avour compounds, were also important aroma components of the beef ½avouring. Fig...

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Section: Introductionmentioning

confidence: 99%

Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef

Song

Xia

2008

Flavour & Fragrance J

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“…Humic substances are the product of condensation reactions between amino acids and carbohydrates. It has been reported that tryptophan, arginine, methionine and phenylalanine are present in these compounds (Lieske and Konrad 1994). Those mixtures with lower dry matter concentration had the highest aroma and flavor.…”

Section: Dry Matter Solubilizationmentioning

confidence: 96%

“…Hydrolysis of biomass was carried out with HC1, although this operation can be performed with different mineral and organic acids. Formic and acetic acids, as well as CO,, phosphoric and sulfuric acid have been used for this purpose (Lieske and Konrad 1994). However, HCl is preferred for the nutritional compatibility of its sodium salt.…”

Section: Color Developmentmentioning

confidence: 99%

“…Soy sauce is normally produced by fermentation of soaked and cooked beans or meal, dehulled and mixed with ground roasted wheat by Aspergillus oryzae (Luh 1995). However, the current food market offers a wide variety of imitation sauces made by other means using protein hydrolysates (Kim et al 1993;Lieske and Konrad 1994;Skanderby 1994). Protein hydrolysates present high functionality and can be easily modified to reduce bitterness or deamidation (Hashiba 1973;Dave et al 1991).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Preparation of an Imitation Soy Sauce From Hydrolyzed Dried Yeast Candida Utilis

Otero¹,

Cabello²,

Vasallo³

et al. 1998

J Food Processing Preservation

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Acid hydrolysis of dried fodder's yeast Candida utilis was studied by a central composite design taking into account three independent variables: temperature (105–165C), processing time (30–70 min) and HCl concentration (7.5–17.5%). Response variables were: color, dry matter solubilization and amino nitrogen. Temperature was the most significant variable followed by acid concentration and processing time. Response surfaces were generated from fitted polynomials. Higher temperatures to prevent amino nitrogen degradation were not investigated. As different effects were found for color development and amino nitrogen, a combined function was tested which yields the behavior of all responses simultaneously. The best conditions were: 150C, 15% HCl and 40 min. After neutralization with 6N NaOH and centrifugation, the raw sauce was supplemented with 12% NaCl, 0.1% monosodium glutamate, 2% vinegar and 0.1% sodium benzoate and evaluated by sensory analysis for eight distinct attributes. Imitation sauce from yeast was at least as good as commercial hydrolyzed soybean sauce.

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“…The primary reactions occurring in this process are the Maillard reactions. As a result, hydrolysed proteins are useful and important as flavouring agents (Lieske & Konrad, 1994;May, 1991;Swaine, 1993). However, during acid hydrolysis of proteins, undesirable by-products may be formed, including 1-chloro-2,3-propanediol and 1,3-dichloro-2-propanol from vegetable proteins and creatinine in the hydrolysates of meat protein.…”

Section: Introductionmentioning

confidence: 98%

Generation of meat-like flavourings from enzymatic hydrolysates of proteins from Brassica sp.

2010

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Protein hydrolysis—the key to meat flavoring systems

Cited by 24 publications

References 52 publications

Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef

Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef

Preparation of an Imitation Soy Sauce From Hydrolyzed Dried Yeast Candida Utilis

Generation of meat-like flavourings from enzymatic hydrolysates of proteins from Brassica sp.

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