Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein

Hyung Hee Baek, Chul Jin Kim, Byung Hak Ahn, Hee Sop Nam, Keith R. Cadwallader

Research output: Contribution to journalArticlepeer-review

Abstract

Aroma-active compounds from a beeflike process flavor, produced by extrusion of enzyme-hydrolyzed vegetable protein (E-HVP), were analyzed using aroma extract dilution analysis. The number of aroma-active compounds and the aroma intensity were increased by the addition of aroma precursors prior to extrusion. The most intense compound was 2-methyl-3-furanthiol having a cooked rice/ vitamin-like/meaty aroma note. Several sulfur-containing furans, such as 2-methyl-3-(methyldithio) furan, 2-methyl-3-(methyldithio)furan, and bis(2-methylfuryl)disulfide, were detected with high flavor dilution (FD) factors. Some pyrazines, such as 2-ethyl-3,5-dimethylpyrazine, 2,6-diethylpyrazine, and 3,5-diethyl-2-methylpyrazine, also had high FD factors. It is hypothesized that sulfur-containing amino acids and thiamin were important precursors in aroma formation in process flavor from E-HVP.

Original languageEnglish (US)
Pages (from-to)790-793
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume49
Issue number2
DOIs
StatePublished - 2001

Keywords

  • Aroma extract dilution analysis
  • Aroma-active compound
  • Enzyme-hydrolyzed vegetable protein
  • Extrusion
  • Process flavor

ASJC Scopus subject areas

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

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