Soy flavor and its improvement

MacLeod, Glesni; Ames, Jennifer M.; Betz, Norman L.

doi:10.1080/10408398809527487

Cited by 150 publications

(141 citation statements)

References 427 publications

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“…[24] Maillard, Strecker and associated reactions also potentially accounted for the formation of 2,3-butandione, [25] furfural, [26] methylpyrazine [8] and 2-methyl-3-furanthiol, as shown in some articles. [27,28] It is worth mentioning that several S-and N-containing compounds were identified in duck meat. N-containing flavour compounds originate from the catabolism of proteins, free amino acids and nucleic acids.…”

Section: Resultsmentioning

confidence: 99%

Aroma‐active compounds of Beijing roast duck

Chen

Song

2009

Flavour & Fragrance J

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The aroma-active compounds of Beijing roast duck were investigated by using aroma extract dilution analysis (AEDA), dynamic headspace dilution analysis (DHDA), gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and odour activity values (OAVs; ratio of concentration to odour threshold). The following volatile components are the predominant odorants of Beijing roast duck: 3-methylbutanal, hexanal, dimethyl trisulphide, methional, 2-methylbutanal, octanal, heptanal, 2-methyl-3-furanthiol, 2-furfurylthiol, 2-ethyl-3,5-dimethylpyrazine, (E,E)-2,4-nonadienal, 1-octen-3-ol, nonanal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, (E)-2-nonenal, (E,Z)-2,6-nonadienal, (E,E)-2,4-octadienal (fatty, fried), etc. Due to abundant flavour precursors of Beijing crammed duck (raw material of Beijing roast duck), such as amino acids, esters, vitamins and carbohydrates, and the special process (e.g. roasting, drying, etc.), the identified compounds above were likely derived from different kinds of reactions, such as degradation of fatty acids and amino acids, Maillard/Strecker and other associated reactions, which were considered to account for the typical aroma of Beijing roast duck.

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Section: Resultsmentioning

confidence: 99%

Aroma‐active compounds of Beijing roast duck

Chen

Song

2009

Flavour & Fragrance J

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“…Another challenge faced by beverage developers when working with soy protein is lack of appealing flavor and presence of bitter taste (MacLeod 1988;Marinova et al 2008;Sun 2011). Bitterness has been a major limitation in utilizing protein hydrolysates in various products, especially in beverages (Cho et al 2004).…”

Section: Introductionmentioning

confidence: 99%

Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life

et al. 2016

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Protein beverages have been in demand due to an increasing consumers' interest in healthy eating habit. However, there is an increased concern on the use of genetic modified (GM) ingredient in the food product. This study aimed to develop protein hydrolysate beverages using a non-GM soybean (R08-4004/high protein line) grown in Arkansas. Protein isolate was prepared from the soybean using alkaline method (pH 9.5). Due to its poor solubility in acidic condition, alcalase 2.4 L (food grade protease) hydrolyzed soy protein was used to develop a beverage containing 20 g protein per serving (500 mL). Three flavored beverages: Chai tea (C), tangerine (T), and mixed berries (MB) were prepared using bitter blocker, masking agent, and citric acid to minimize an unpleasant bitter taste developed in the soy hydrolysates. Protein solubility, pH, microbial growth, instrumental color parameters, and turbidity were measured to evaluate the shelf-life stability of the beverages at refrigerated storage (5°C) for 42 days. Beverages T and MB received overall highest scores from the sensory panel. Citric acid alone or in combination with bitter blocker or masking agent lowered the bitterness. Pasteurization (90-95°C for 5 min) was effective in preventing microbial growth. Although pH remained constant, decrease in protein solubility and color changes were observed over the storage time in all the three flavored beverages. Cloudiness in beverage C increased over the storage period while beverages T and MB were very stable. Overall, T and MB flavored beverages have the potential for commercial application.

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“…The oxidation of unsaturated fatty acids also lead to the development of off-flavor in pulses. The thermal degradation of phenolic acids and thiamine and formation Maillard products during heating of amino acids and sugars also led to the formation of off-flavors (MacLeod et al 1988). Oxidation together with thermal degradation of cartenoids also contributes to the off-flavor development in pulses.…”

mentioning

confidence: 99%