The development of process flavors

Manley, C. H.; Ahmedi, Sajid

doi:10.1016/s0924-2244(00)88942-6

Cited by 25 publications

(11 citation statements)

References 6 publications

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“…Benzaldehyde, benzeneacetaldehyde, 2,4-di-tertbutyl-phenol, 2-ethyl-hexanoic acid, linoleic acid ethyl ester and nonanal, which are described as having sweet, cereal-like, green, fruity, floral and fatty odor notes, were predominant in the two RPHs. 23 It is generally recognized that 2-acetyl-1-pyrroline (2-AP, popcorn-like flavor compound) has been reported as an important flavor component of aromatic rice. 22 The presence of amino acids in the RPHs might explain the odor of the two hydrolysates, such as aldehydes, which are formed by the oxidation of certain amino acids and fatty acids.…”

Section: Biofunctional Properties Of the Brown Rice Protein Hydrolysatementioning

confidence: 99%

A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases

et al. 2016

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Brown rice, which is a less allergenic food grain and contains essential amino acids, was hydrolysed by bromelain and PROTEASE FP51® to improve its functionalities and taste for food applications. The hydrolysate prepared by bromelain (eb-RPH) had high protein solubility, surface hydrophobicity, low molecular weight peptides, hydrophobic amino acids (leucine, valine and glycine) and flavor amino acids (glutamic acid and aspartic acid). The eb-RPH exhibited higher 1,1-diphenyl-2-picrylhydrazyl (DPPH˙) and 2,2'-azino-bis 3-ethylbenzthiazoline-6-sulfonic (ABTS˙(+)) radical-scavenging activities of 76.62% and 52.96%, respectively, and possessed a better foaming capacity (221.76%) and emulsifying capacity (32.34%) than the hydrolysate prepared by PROTEASE FP51® (ep-RPH) did. The eb-RPH gave the desired taste, which is attributed to volatile flavor compounds (benzaldehyde, benzeneacetaldehyde and 2-acetyl-1-pyrroline) and non-volatile flavor compounds, such as monosodium glutamate, 5'-guanosine monophosphate and 5'-inosine monophosphate (0.07, 0.03 and 0.05 mg mL(-1), respectively). Brown rice peptides generated by bromelain were novel bioactive peptides with multifunctional properties.

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Section: Biofunctional Properties Of the Brown Rice Protein Hydrolysatementioning

confidence: 99%

A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases

et al. 2016

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“…Hydrolyzed vegetable protein (HVP) is one of the earliest known forms of thermal reaction or process flavors (1,2). HVPs can been produced by acid (HC1) o r e nzyme (proteolytic) h ydrolysis o f a p rotein s ource (usually o f p lant origin) to form principally amino acids (1,(3)(4)(5), which, themselves, can impart taste (e.g.…”

Section: Introductionmentioning

confidence: 99%

Aroma and Amino Acid Composition of Hydrolyzed Vegetable Protein from Rice Bran

Jarunrattanasri

Cadwallader

Theerakulkait

2005

ACS Symposium Series

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Hydrolyzed vegetable protein (HVP) is an important ingredient of many process flavors. HVP was produced from rice bran protein by acid hydrolysis with aqueous 4.0 N HC1 for 72 h at 95 °C. Predominant free amino acids were glutamic acid (16.7% of total), arginine (11.8%), aspartic acid (10.1%), alanine (8.1%), leucine (7.6%) and glycine (6.8%). Aroma components were identified by GC-olfractometry (GCO), including aroma extraction dilution analysis (AEDA) and GCO of decreasing dynamic headspace samples (GCO-DHS), and by GC-MS. The overall "malty", "soy sauce-like" and "smoky" aroma character of rice-bran HVP was dominated by Strecker aldehydes and acidic/phenolic compounds. Methylpropanal and 2/3-methylbutanal were responsible for malty and dark chocolate-like notes, while 3-(methylthio)propanal provided a cooked potato-like character and phenylacetaldehyde imparted a rosy, styrene-like note. Acidic compounds with high odor impact included sotolon, and phenylacetic and 3-methylbutanoic acids. 2-Methoxyphenol, and to a lesser extent 2,6-dimethoxyphenol, provided intense smoky notes. 2-Acetyl-1-pyrroline also exhibited a relatively high odor impact in RB-HVP.

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“…Table 1 shows more than 15 heterocyclic compounds in the samples. Although the concentrations of these compounds were low owing to the relatively low cooking temperature employed in this study, their contribution to the aroma may be significant, because these compounds typically have low threshold values for sensory perception 21. 3,5‐Dimethyl‐ trans ‐1,2,4‐trithiolane was found in neither the soy sauce nor the water‐boiled pork, but was found in the soy sauce‐stewed pork.…”

Section: Resultsmentioning

confidence: 86%

Changes of volatiles in soy sauce‐stewed pork during cold storage and reheating

Liu

Yang²

2001

J Sci Food Agric

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Pork, soy sauce, and pork in soy sauce were cooked separately for 4 h; their volatiles were isolated, analysed and compared. Many of the volatiles reported to be present in pork or soy sauce were lost, and some volatiles identi®ed in this research were generated from precursors in pork and soy sauce during cooking. Water-boiled pork and soy sauce-stewed pork were prepared and stored at 4°C; they were reheated daily and stored again at 4°C for 10 days. During storage the amount of compounds containing sulphur, such as dimethyl trisulphide and thialdine, was higher in the water-boiled pork than in the soy sauce-stewed pork. 3,5-Dimethyl-trans-1,2,4-trithiolane was found only in the soy sauce-stewed pork. Signi®cantly more aldehydes produced from lipid oxidation, such as hexanal, 2,4-decadienal and 2-undecenal, were present in the water-boiled pork than in the soy sauce-stewed pork during storage. These aldehydes reached a maximum quantity at day 6 of storage. In contrast, the soy sauce-stewed pork contained more hexadecanal, octadecanal and 9-octadecenal than the water-boiled pork.

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The development of process flavors

Cited by 25 publications

References 6 publications

A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases

A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases

Aroma and Amino Acid Composition of Hydrolyzed Vegetable Protein from Rice Bran

Changes of volatiles in soy sauce‐stewed pork during cold storage and reheating

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