Aroma‐active components of yeast extract pastes with a basic and characteristic meaty flavour

Lin, Meili; Liu, Xiaosheng; Xu, Qiu-Man; Song, Huanlu; Li, Pei; Yao, Juan

doi:10.1002/jsfa.6330

Cited by 53 publications

(49 citation statements)

References 14 publications

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“…In addition, it has been reported that the combination of benzyl alcohol, 1-octen-3-ol and 2-octen-1-ol imparts a heavy, plant-like odor to enzymatic hydrolysates (Josephson et al, 1984a). Among the aldehydes, 2,4-heptadienal and (Chung et al, 2001;Chung et al, 2002;Lin et al, 2014) Note: '--' indicates that the corresponding compound was not detected. 2,4-decadienal, which are formed from the autoxidation of unsaturated fatty acids, have been identified as common odor compounds in aquatic products (Duflos, et al, 2006;Iglesias and Medina, 2008).…”

Section: Spme-gc-ms Analysismentioning

confidence: 99%

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

Chen

et al. 2016

J. Ocean Univ. China

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Unfavorable fishy odour is an inevitable problem in aquatic products. In the present study, headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) analysis of volatiles from untreated samples and three deodorized samples (under the optimal conditions) of Paphia undulata enzymatic hydrolysate revealed that the compounds contributing to the distinctive odor were 1-octen-3-ol, n-hexanal, n-heptanal, 2,4-heptadienal, and 2,4-decadienal, whereas n-pentanal, n-octanal, n-octanol, benzaldehyde, 2-ethylfuran and 2-pentylfuran were the main contributors to the aromatic flavor. The deodorizing effects of activated carbon (AC) adsorption, yeast extract (YE) masking and tea polyphenol (TP) treatment on a P. undulata enzymatic hydrolysate were investigated using orthogonal experiments with sensory evaluation as the index. The following optimized deodorization conditions were obtained: AC adsorption (35 mg mL −1 , 80℃, 40 min), YE masking (7 mg mL −1 , 45℃, 30 min) and TP treatment (0.4 mg mL −1 , 40℃, 50 min). AC adsorption effectively removed off-flavor volatile aldehydes and ketones. YE masking modified the odor profile by increasing the relative contents of aromatic compounds and decreasing the relative contents of aldehydes and ketones. The TP treatment was not effective in reducing the odor score, but it significantly reduced the relative content of aldehydes while increasing that of alkanes. It is also notable that TP effectively suppressed trimethylamine (TMA) formation in a P. undulate hydrolysate solution for a period of 72 h.

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Section: Spme-gc-ms Analysismentioning

confidence: 99%

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

Chen

et al. 2016

J. Ocean Univ. China

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“…As an important savory ingredient, yeast extract is also a rich source of flavor compounds or precursors such as amino acids, peptides, sugars, nucleotides and B group vitamins . In the past decades, some studies were performed on the identification of aroma‐active compounds in yeast extract . Umami substances in yeast extract were also investigated, and l ‐glutamic acid, l ‐aspartic acid, succinic acid, inosine 5′‐monophosphate and guanosine 5′‐monophosphate were recognized .…”

Section: Introductionmentioning

confidence: 99%

Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach

Liu

Song

Liu

et al. 2015

J. Sci. Food Agric.

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“…The semi quantification method was adopted from our previously established experimental protocol (Alim et al., ). The compounds selection was done tentatively through calculating its retention index, mass spectrum, odor description, and with IS methodology (Lin et al., ). The concentrations of all reported volatile compounds were calculated through semi quantification technique Table .…”

Section: Resultsmentioning

confidence: 99%

“…(Lin et al., ) reported 10 pyrazines in yeast extract pastes extracted from dynamic head space (DHS) and simultaneous distillation extraction by thermal trapping at 280 °C and 135 °C, respectively. These pyrazines were responsible in delivering a number of significant flavor notes including burnt, nutty, fried, roasted and meaty perceptions.…”

Section: Resultsmentioning

confidence: 99%

“…This product is characterized as food ingredient and falls under the group of GRAS (generally recognized as safe) by the U.S. Food and Drug Administration (FDA). When processed in complex food systems yeast extract undergoes a series of thermally induced reactions at elevated temperatures, thus generating a wide variety of thermally derived volatile compounds responsible for the roast like, meaty and caramel like odor (Lin et al., ;Vieira, Brandao, & Ferreira, ). The diversity and complexities of volatile compounds in yeast extract depends upon the food system in which it is used.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Headspace Solid‐Phase Microextraction (HS‐SPME) Parameters for the Analysis of Pyrazines in Yeast Extract via Gas Chromatography Mass Spectrometry (GC‐MS)

Raza

Begum

Song

et al. 2019

Journal of Food Science

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Yeast extract was analyzed through headspace solid‐phase microextraction (HS‐SPME) in combination with (GC‐MS) for its pyrazine compounds. Four different types of SPME fibers with various polarities were selected for preoptimization. The three coated fiber 50/30 µm DVB/CAR/PDMS showed the maximum volatile extraction efficiency and was selected for further analysis. Twenty‐eight volatile compounds were tentatively identified through GC‐MS including eight pyrazines and were categorically characterized as major volatile compounds responsible for the flavor enhancing notes in YE. Response surface methodology encoded with face centered central composite design was employed to optimize the experimental design. Average peak area of selected pyrazines; methylpyrazine, 2,3‐dimethylpyrazine, 2,6‐dimethylpyrazine, 2‐ethyl‐5‐methylpyrazine, trimethylpyrazine, 3‐ethyl‐2,5‐dimethylpyrazine, tetramethylpyrazine, 3,5‐diethyl‐2‐methylpyrazine, and 2,3,5‐trimethyl‐6‐ethylpyrazine were optimized through RSM‐CCD to get the best conditions for HS‐SPME. The HS‐SPME variables X1 (equilibrium time), X2 (extraction time), and X3 (extraction temperature) were programed into the run sheets to opt an optimistic statistical approach. Among these, the variable X2 and X3 showed the most significant results with the response variable R and could be concluded as the most tantalize variables while practicing pyrazines extraction through HS‐SPME method. Resultantly, the optimization methodology was successfully applied for the extraction of pyrazines from yeast extract. Practical Application The selection of optimal conditions to conduct a HS‐SPME experiment can dramatically affect the sensitivity and accuracy of aroma extraction process. Optimizing the SPME conditions is the best way to identify the role of all the possible factors that can fluctuate the volatile profile of any sample. This type of statistical approach to optimize the HS‐SPME conditions for pyrazines in yeast extract was practiced for the very first time and could be considered as a prerequisite strategy to proliferate future projects related to some novel studies in terms of pyrazines flavor perception.

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Aroma‐active components of yeast extract pastes with a basic and characteristic meaty flavour

Abstract: The key aroma-active compounds were identified in basic and characteristic meaty flavour yeast extract pastes, and their characterisation was determined.

Cited by 53 publications

References 14 publications

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach

Optimization of Headspace Solid‐Phase Microextraction (HS‐SPME) Parameters for the Analysis of Pyrazines in Yeast Extract via Gas Chromatography Mass Spectrometry (GC‐MS)

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