Major volatile components of the basic fraction of hydrolyzed soy protein

Manley, C. H.; Fagerson, Irving S.

doi:10.1021/jf60169a009

Cited by 30 publications

(19 citation statements)

References 8 publications

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“…The basic flavor fraction from a laboratory prepared spray-dried hydrolyzed soy protein was found to contain 11 different pyrazines (Manley and Fagerson, 1970). The major pyrazines found in this product were 2-ethyl-3-methyl-, 2,6-dimethyl-, and 2,5-dimethylpyrazine.…”

Section: Soy Productsmentioning

confidence: 98%

“…However, the authors did not report on the identity of these compounds. Manley and Fagerson (1970) made some interesting observations on the influence of pH on pyrazine odor. They reported that hydrolyzed soy protein which was at an acid pH did not possess a characteristic nut-like odor.…”

Section: Soy Productsmentioning

confidence: 99%

“…These include diethyl ether (Sapers et al, 1971), dichloromethane (Manley and Fagerson, 1970), hexane (Buttery et al, 1969a,b), pentane (Flament etal., 1967), carbon disulfide (Wilkens andLin, 1970), andethanol (van derWalet al, 1971). The primary advantage of using a solvent extraction distillation technique is that the temperature of distillation is lower than a water distillation; thus less chance of heat induced artifact formation exists.…”

Section: Atmospheric Solvent Distillationmentioning

confidence: 99%

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Pyrazines in foods

Maga

Sizer

Myhre

1973

C R C Critical Reviews in Food Technology

113

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Section: Soy Productsmentioning

confidence: 98%

Section: Soy Productsmentioning

confidence: 99%

Section: Atmospheric Solvent Distillationmentioning

confidence: 99%

See 1 more Smart Citation

Pyrazines in foods

Maga

Sizer

Myhre

1973

C R C Critical Reviews in Food Technology

113

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“…is) Phenol, p-cresol and m-cresol were also identified in volatile components of hydrolyzed soy protein. 16 ) It is well known that non-nitrogeneous pyran one and furanone compounds has been formed via 2,3-enolyzation pathway in thermal degradation products of glucose-proline 18 ) and Amadori compounds 19 ) such as l-deoxy-I-L-prolino-D-fructose. On the other hand, 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one were identified in the pyrolyzates of l-deoxy-I-L-alanino-D-fructose and l-deoxy-I-L-valino-D-fructoseY) In the present investigation, these pyranone and furanone compounds were not detected.…”

Section: Discussionmentioning

confidence: 99%

Volatile Components Formed by Thermal Degradation of Nondialyzable Melanoidins Prepared from Sugar–Amino Acid Reaction Systems

Hayase

Kato

1981

Agricultural and Biological Chemistry

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“…Sulser et al [7] found 2-hydroxy-3-methyl-4-ethyl-2-buten-4-olide to be the flavouring principle of this type of products. Many volatile substances were identified by MANLEY et al in basic [8], acidic and neutral [9] fractions from hydrolyzed soy protein. These authors [lo] also discussed possible pathways of their formation.…”

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confidence: 99%

Flavour significant compounds in yeast autolysate Gistex X‐II powder. Part I. Acidic fraction

Davı́dek

Hajšlová

Kubelka

et al. 1979

Nahrung

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Basic informations about the composition of yeast autolysate GistexLX-11-powder were obtained. The representative sample of volatile flavour-significant compounds was isolated. There were 29 substances identified in the acidic fraction of the isolate and the odour of this fraction was organoleptically evaluated. The organoleptic properties were mainly influenced by the presence of lower fatty acids and phenylacetic and 3-phenylpropionic acids. Two sulphur-containing heterocyclic acids, i. e. 2-thiophenecarboxylic and 5-methyl-2-thiophenecarboxylic acids were identified for the first time as volatile constituents of foodstuffs. Flavour properties of these two and other 6 sulphur-and oxygen-containing heterocyclic acids were evaluated and their mass spectra are presented.Hydrolyzed vegetable proteins have been widely used for flavouring of many foodstuffs [l]. There are various types of these products that can be divided into 2 groups. First, chemical hydrolyzates produced mainly by hydrochloric acid hydrolysis, second, enzymic hydrolyzates (shoyu, yeast autolysates, etc.).A great number of studies has paid attention to flavour-significant compounds contributing to the typical flavour of Japanese shoyu [2-41. NONUMURA et al. HOUGH et al. [16] studied the biochemical changes occurring during yeast autolysis. They described the principle hydrolytic enzymes splitting the main components of yeast cells, i.e. proteins, saccharides and nucleic acids.This study was undertaken in order to receive some additional informations about flavoursignificant components of yeast autolysates. Experimental Material and rejerence compoundsYeast autolysate Gistex X-I1 powder (Koninklijke Netherlandsche Gist-en Spiritusfabriek N.V., Delft, Holland). The following heterocyclic acids were synthesized: 2-thiophenecarboxylic acid [17, 181, 5-methyl-2-thiophenecarboxylic acid [19, 201, 2-thienylacetic acid [21], 5-methyl-2-thienylacetic acid [2 I], 3-(2-thienyl) propionic acid [20,22],2-furylacetic acid [23-251, 5-methyl-2-furylacetic acid [23, 261. Other chemicals were obtained from Lachema n.p., Brno, Czechoslovakia. ApparatusA gas chromatograph Chrom 4 equipped with a flame ionization detector (Laboratorni piistroje n.p., Praha, Czechoslovakia), a LKB 9000 mass spectrometer (LKB Producter AB, Stockholm, Sweden). MethodsIsolation of flavour-signljkant compounds 8000 g of the yeast autolysate were mixed with sand and all the portions, 1000 g each, were extracted in a SOMLET apparatus with diethyl ether for 52 h. The combined extracts were dried over anhydrous sodium sulphate and concentrated to 100 ml using a Snyder column. Acidic fraction90 ml of the above mentioned diethyl ether solution were extracted with five 20 ml portions of 5 7; sodium bicarbonate, the extract was evaporated under vaccum nearly to dryness, acidified with hydrochloric acid to pH 0.5 and extracted again with five 20 ml portions of diethyl ether. The combined extracts were dried with anhydrous sodium sulphate and concentrated as above to 1 ml.One half of the obtained...

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Major volatile components of the basic fraction of hydrolyzed soy protein

Cited by 30 publications

References 8 publications

Pyrazines in foods

Pyrazines in foods

Volatile Components Formed by Thermal Degradation of Nondialyzable Melanoidins Prepared from Sugar–Amino Acid Reaction Systems

Flavour significant compounds in yeast autolysate Gistex X‐II powder. Part I. Acidic fraction

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