Effects of Enzyme Hydrolysis and Thermal Treatment on Bioactive Flavor Compounds in Pork-Based Flavoring Ingredients

Sucan, Mathias K.; Byerly, Erica A.; Grün, Ingolf U.; Fernando, L.N.; Trivedi, Nayan B.

doi:10.1021/bk-2002-0816.ch014

Cited by 2 publications

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“…One previous study showed that the content of volatile flavour compounds (including aldehydes, alcohols, ketones) in the longissimus dorsi was higher than that of the rib muscle and tendon meat in PIC swine (Guo, 2009), which was consistent with the results of the Du‐Ba binary hybrid pig. Among the aldehydes, 2,4‐decadienal, which has a fat aroma, comprises a unique component of pork aroma (Sucan et al., 2002). Among the alcohols, 1‐Octen‐3‐ol has the flavour of ripe mushrooms, which contributes greatly to the flavour of pork (Kim & Kim, 2005).…”

Section: Discussionmentioning

confidence: 99%

Study of meat quality and flavour in different cuts of Duroc‐Bamei binary hybrid pigs

Chen

Cai

et al. 2020

Veterinary Medicine & Sci

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Section: Discussionmentioning

confidence: 99%

Study of meat quality and flavour in different cuts of Duroc‐Bamei binary hybrid pigs

Chen

Cai

et al. 2020

Veterinary Medicine & Sci

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“…Benzothiazole was detectable in volatiles of CGM after the pH was adjusted from acid to neutral (Table II). Benzothiazole is a known off-flavor product of the nonenzymatic browning pathway that occurs at typical storage temperatures and contributes stale, sour-green sulfury flavor characteristics (Sucan 2002(Sucan , 2004. This odor has also been described as sulfuric and quinoline-like (Shiratuchi 2003).…”

Section: Volatiles From Treated Cgm Wet Cakementioning

confidence: 99%

Corn Gluten Meal Odorants and Volatiles After Treatment to Improve Flavor

Payne-Wahl

Vaughn

2006

Cereal Chem

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Cereal Chem. 83(3):228-234Production of corn gluten meal (CGM), a high-protein coproduct from wet milling of corn, is increasing as production of fuel ethanol from corn increases. Unpleasant taste and odor have limited the use of CGM in human food. Adjustment of pH and extraction with water have been reported to reduce the off-flavor of CGM but the improvement is not enough for substantial addition of CGM to the human diet. More study of CGM is needed. In this study, volatile compounds released under different conditions of pH, water extraction, and temperature were identified and compared using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The water-extractable portion, which im-proves the taste of CGM by its absence, was dried and analyzed by SPME-GC-MS. In addition, materials extractable from CGM with methylene chloride were identified by gas chromatography-mass spectrometry (GC-MS). Further, the spontaneous generation of a CGM-like odor accompanied by a change in physical appearance of the CGM sample was described. Flavors and odors known to be associated with the identified CGM compounds were listed. Some possible origins of the volatiles, from degradation of corn constituents or as fermentation products of the corn steeping process, were noted.

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Effects of Enzyme Hydrolysis and Thermal Treatment on Bioactive Flavor Compounds in Pork-Based Flavoring Ingredients

Cited by 2 publications

References 0 publications

Study of meat quality and flavour in different cuts of Duroc‐Bamei binary hybrid pigs

Study of meat quality and flavour in different cuts of Duroc‐Bamei binary hybrid pigs

Corn Gluten Meal Odorants and Volatiles After Treatment to Improve Flavor

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