Aroma components of acid-hydrolyzed vegetable protein made by partial hydrolysis of rice bran protein

Arporn Jarunrattanasri, Chockchai Theerakulkait, Keith R. Cadwallader

Research output: Contribution to journalArticlepeer-review

Abstract

Hydrolyzed vegetable protein (HVP) was prepared from rice bran protein concentrate (RBPc) by partial hydrolysis with aqueous 0.5 N HCl at 95°C for 12 or 36 h (H-RBPc-12 and H-RBPc-36, respectively). Aroma components of the RBPc and the HVPs were characterized by gas chromatography-olfactometry, gas chromatography-mass spectrometry, aroma extract dilution analysis, and calculation of odor activity values (OAVs). The predominant odorants in RBPc were 3-methylbutanal, hexanal, 2-aminoacetophenone, (E)-2-nonenal, phenylacetaldehyde, and β-damascenone. Among these, the odor of 2-aminoacetophenone, present at 59 ng/g in RBPc, was reminiscent of the typical odor of RBPc. Most of the predominant odorants had higher log3FD factors in the H-RBPc-36 as compared to H-RBPc-12. Aroma impact compounds of H-RBPc-12 and H-RBPc-36 were 2-methoxyphenol (guaiacol), 4-hydroxy-2,5-dimethyl- 3(2H)furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), vanillin, 3-methylbutanal, (E)-2-nonenal, 4-vinyl-2-methoxyphenol (p-vinylguaiacol), and β-damascenone. Guaiacol had the highest OAV values of 2770 and 17650 in H-RBPc-12 and H-RBPc-36, respectively.

Original languageEnglish (US)
Pages (from-to)3044-3050
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume55
Issue number8
DOIs
StatePublished - Apr 18 2007

Keywords

  • Acid hydrolysis
  • Aroma
  • Flavor
  • Hydrolyzed vegetable protein
  • Rice bran protein concentrate

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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