β-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba Film

Abstract

The application of β-cyclodextrin (CD) to remove unattractive volatile compounds has been applied in various food products. This study investigated the effect of CD concentration (1–4%) on the beany flavor masking and textural modification of yuba film prepared by isolated soy protein (ISP) in the presence of (+CD), or after removing, the flavor-entrapped CD (−CD). Based on gas chromatography–mass spectrometry (GC–MS), the addition of CD caused a decrease in 1-octen-3-ol, benzaldehyde, hexanal, and 2-heptanone, which are characterized as the major beany flavor compounds. Regardless of presence or removal, the use of CD was effective in reducing beany flavor in yuba film. Scanning electron microscopy (SEM) observation indicated that the CD present in yuba film was distributed on the lower surface and matrices of the films. In yuba film containing 4% CD, the CD crystals were concentrated on both the upper and lower surfaces of the film. The textural properties of the yuba film were affected by the presence or removal of CD, and better puncture strength was obtained when yuba was made after removing the CD. Therefore, this study indicates that the addition of CD was a good approach to mask the beany flavor of soy protein-based products, and textural properties could be improved by removing CD from the product formulation.

Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs

“…In some previous studies, the addition of lower CD concentrations to soy-based foods did not affect their sensory attributes [ 15 , 35 ]. It is indicated that these foods contained a quantity of volatile beany flavor compounds, well above their threshold values, compared with the addition amounts of CDs.…”

Advances in processing, encapsulation, and analysis of food flavor compounds

“…β ‐CD is a kind of cyclic oligosaccharide, which is usually 6–8 glucose residues in length, and the bond type in the middle is 1–4 glycosidic bond (Pinho et al, 2014). Cyclodextrin is characterized by its hydrophilic appearance and hydrophobic inner cavity, so it can be used to wrap hydrophobic molecules (Lee et al, 2020). Nanoencapsulation by β‐cyclodextrin can produce satisfactory sensory properties and produce an optically transparent solution (Katouzian & Jafari, 2016).…”

Lactitol and β‐cyclodextrin alleviate the intensity of goaty flavor

“…16,17 According to reports, ⊎-cyclodextrin decreases the content of 1-octene-3-ol, 2-heptanone benzaldehyde, and hexanal, which effectively reduces the beany flavor of a soy protein-lipid film, and has positive effects on textural characteristics of the film. 18 It is also found that ⊎-CD could effectively capture short-chain free fatty acids, reduce goat milk flavor in soft goat cheese, and enhance product acceptability. 19 Furthermore, ⊎-CD and polymerized whey protein have a synergistic effect on the binding of short-to medium-chain free fatty acids in goat milk, which can effectively improve the sensory properties and textural characteristics of fermented goat milk.…”

“…It can capture hydrophobic molecules and remove undesirable flavors from the food system, and is extensively applied in the food industry 16, 17 . According to reports, β‐cyclodextrin decreases the content of 1‐octene‐3‐ol, 2‐heptanone benzaldehyde, and hexanal, which effectively reduces the beany flavor of a soy protein–lipid film, and has positive effects on textural characteristics of the film 18 . It is also found that β‐CD could effectively capture short‐chain free fatty acids, reduce goat milk flavor in soft goat cheese, and enhance product acceptability 19 .…”