Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein

Yi Fang G. Wu, Keith R Cadwallader

Research output: Contribution to journalArticlepeer-review

Abstract

Defatted soybean meal was converted into enzyme-hydrolyzed vegetable protein (E-HVP) using the proteolytic enzyme Flavorzyme. Total free amino acids increased by 40-fold after enzyme hydrolysis, with leucine being the most abundant, followed by phenylalanine, lysine, glutamine/glutamic acid, and alanine. Volatile components from a meatlike process flavoring made from E-HVP were isolated by direct solvent extraction (DSE)-high vacuum transfer (HVT), dynamic headspace sampling and static headspace sampling and analyzed by gas chromatography (GC)-mass spectrometry and GC olfactometry. Aroma extract dilution analysis was used to establish a flavor dilution chromatogram of the DSE-HVT extract. Results of these complementary techniques indicated the importance of odorants of high (hydrogen sulfide and methanethiol), intermediate (2-methyl-3-furanthiol, 3-mercapto-2- pentanone, 2-furanmethanethiol, and 3-(methylthiol)propanal) and low volatility (maltol and Furaneol) in the overall aroma of the meatlike process flavoring.

Original languageEnglish (US)
Pages (from-to)2900-2907
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume50
Issue number10
DOIs
StatePublished - May 8 2002

Keywords

  • Aroma extract dilution analysis
  • Enzyme-hydrolyzed vegetable protein
  • Flavoring
  • Soybean
  • Volatile

ASJC Scopus subject areas

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

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