2023
DOI: 10.3390/foods12163136
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Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose

Jiahui Chen,
Dandan Pu,
Yige Shi
et al.

Abstract: The unique odors of yeast proteins (YPs) are decisive for their application in meat substitutes. Sensory evaluation, electronic nose, and gas chromatography–mass spectrometry/olfactory (GC-MS/O) were combined to characterize the aroma profiles and aroma-active compounds of YPs. The sensory evaluation results indicate that the sweaty aroma had the strongest intensity in YP #10, followed by rice bran, sour, and plastic. The electronic nose could effectively distinguish the aroma differences among five YPs. A tot… Show more

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Cited by 5 publications
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“…The effects of VOCs and odor release level and the ratio of air exchange rate to loading factor on VOCs release and odor release from PVC veneered plywood were explored [28]. The utilization of a microcell extractor in conjunction with GC-MS-O technology enables a swift and objective investigation of the VOCs and odor emission from PVC-coated plywood [29,30]. The findings of this research can benefit the decision making of both the users and producers of plywood materials by providing better guidelines for implementing plywood to avoid extensive indoor air pollution.…”
Section: Introductionmentioning
confidence: 99%
“…The effects of VOCs and odor release level and the ratio of air exchange rate to loading factor on VOCs release and odor release from PVC veneered plywood were explored [28]. The utilization of a microcell extractor in conjunction with GC-MS-O technology enables a swift and objective investigation of the VOCs and odor emission from PVC-coated plywood [29,30]. The findings of this research can benefit the decision making of both the users and producers of plywood materials by providing better guidelines for implementing plywood to avoid extensive indoor air pollution.…”
Section: Introductionmentioning
confidence: 99%