Preparation of Microencapsulated Savory Powders from Hydrolysates of Soy Sauce Residue

Cha, Yong-Jun; Wang, Wenfeng; Seok, Hwayeong; Lee, Changheon

doi:10.3746/jkfn.2019.48.2.237

jkfn

2019

DOI: 10.3746/jkfn.2019.48.2.237

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Preparation of Microencapsulated Savory Powders from Hydrolysates of Soy Sauce Residue

Yong-Jun Cha¹,

Wenfeng Wang²,

Hwayeong Seok³

et al.

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2021

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Temperature Conditions for Making Savory Microencapsulation Powder from the Hydrolysate of Soy Sauce Residue

Cha

Kim

2021

JKFN

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To determine the optimum temperature of reaction flavor for preparing savory microencapsulation powder, five reaction precursors, viz., glutamic acid 0.33% (w/v), proline 0.99% (w/v), methionine 0.42% (w/v), glycine 0.41% (w/v), and fructose 0.5% (w/v), were added to the hydrolysate of soy sauce residue and reacted for 2 hours at 3 conditions (95, 110, and 125°C). A total of 42 volatile flavor compounds were identified at 95°C (34), 110°C (34), and 125°C (35), respectively. Aldehydes and ketones (10) were the most common, followed by acids (8), alcohols (6), furans (6), sulfur-containing compounds (6), aromatic hydrocarbons (5), and a miscellaneous compound (1). However, based on the odor value (OV), the dominant compounds identified were 2-methylpropanal (malty), 3-methylbutanal (malty, cocoa-like), phenylacetaldehyde (honey, flowery), 2-methoxyphenol (burnt/smoky), 4-vinyl-2-methoxyphenol (woody, burnt), 2-methylpropanoic acid (rancid), dimethyl disulfide (cooked onion-like), dimethyl trisulfide (onion-like), and methional (cooked potato-like). Quantitative descriptive analysis (QDA) revealed that the positive odor and taste (soy sauce-like, meaty, and nutty) were higher at 95°C. Based on the QDA and OV values obtained, the optimal condition for reaction flavor was determined to be 2 hours at 95°C. Furthermore, it was observed that temperature conditions had no effect on the processing characteristics of microencapsulation.

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Temperature Conditions for Making Savory Microencapsulation Powder from the Hydrolysate of Soy Sauce Residue

Cha

Kim

2021

JKFN

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Preparation of Microencapsulated Savory Powders from Hydrolysates of Soy Sauce Residue

Cited by 1 publication

References 16 publications

Temperature Conditions for Making Savory Microencapsulation Powder from the Hydrolysate of Soy Sauce Residue

Temperature Conditions for Making Savory Microencapsulation Powder from the Hydrolysate of Soy Sauce Residue

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