Volatile Compounds in Flavor Concentrates Produced from Crayfish-Processing Byproducts with and without Protease Treatment

H. H. Baek; K. R. Cadwallader

doi:10.1021/jf960023q

Volatile Compounds in Flavor Concentrates Produced from Crayfish-Processing Byproducts with and without Protease Treatment

Research output: Contribution to journal › Article › peer-review

Abstract

Crayfish-processing byproducts (CPBs) were hydrolyzed using alkaline protease Optimase APL-440 under optimum conditions. Volatile components of flavor concentrates prepared by atmospheric evaporation (100 °C) and vacuum evaporation (60 °C) were analyzed and compared by gas chromatography/mass spectrometry and gas chromatography/olfactometry. Concentrations of 12 pyrazines in flavor concentrates increased significantly (p < 0.05) after enzymatic hydrolysis. Concentrations of dimethyl disulfide, dimethyl trisulfide, and benzaldehyde also increased after enzymatic hydrolysis, whereas lipid decomposition products decreased significantly. Levels of thermally generated volatiles were much higher after atmospheric evaporation. A greater number of aroma-active compounds were detected in CPB hydrolysates than in unhydrolyzed CPBs.

Original language	English (US)
Pages (from-to)	3262-3267
Number of pages	6
Journal	Journal of Agricultural and Food Chemistry
Volume	44
Issue number	10
DOIs	https://doi.org/10.1021/jf960023q
State	Published - Oct 1996
Externally published	Yes

Keywords

Crayfish byproducts
Hydrolysis
Olfactometry
Protease
Pyrazines
Volatile

ASJC Scopus subject areas

General Chemistry
General Agricultural and Biological Sciences

Online availability

10.1021/jf960023q

Library availability

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title = "Volatile Compounds in Flavor Concentrates Produced from Crayfish-Processing Byproducts with and without Protease Treatment",

abstract = "Crayfish-processing byproducts (CPBs) were hydrolyzed using alkaline protease Optimase APL-440 under optimum conditions. Volatile components of flavor concentrates prepared by atmospheric evaporation (100 °C) and vacuum evaporation (60 °C) were analyzed and compared by gas chromatography/mass spectrometry and gas chromatography/olfactometry. Concentrations of 12 pyrazines in flavor concentrates increased significantly (p < 0.05) after enzymatic hydrolysis. Concentrations of dimethyl disulfide, dimethyl trisulfide, and benzaldehyde also increased after enzymatic hydrolysis, whereas lipid decomposition products decreased significantly. Levels of thermally generated volatiles were much higher after atmospheric evaporation. A greater number of aroma-active compounds were detected in CPB hydrolysates than in unhydrolyzed CPBs.",

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author = "Baek, {H. H.} and Cadwallader, {K. R.}",

year = "1996",

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doi = "10.1021/jf960023q",

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volume = "44",

pages = "3262--3267",

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publisher = "American Chemical Society",

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T1 - Volatile Compounds in Flavor Concentrates Produced from Crayfish-Processing Byproducts with and without Protease Treatment

AU - Baek, H. H.

AU - Cadwallader, K. R.

PY - 1996/10

Y1 - 1996/10

N2 - Crayfish-processing byproducts (CPBs) were hydrolyzed using alkaline protease Optimase APL-440 under optimum conditions. Volatile components of flavor concentrates prepared by atmospheric evaporation (100 °C) and vacuum evaporation (60 °C) were analyzed and compared by gas chromatography/mass spectrometry and gas chromatography/olfactometry. Concentrations of 12 pyrazines in flavor concentrates increased significantly (p < 0.05) after enzymatic hydrolysis. Concentrations of dimethyl disulfide, dimethyl trisulfide, and benzaldehyde also increased after enzymatic hydrolysis, whereas lipid decomposition products decreased significantly. Levels of thermally generated volatiles were much higher after atmospheric evaporation. A greater number of aroma-active compounds were detected in CPB hydrolysates than in unhydrolyzed CPBs.

AB - Crayfish-processing byproducts (CPBs) were hydrolyzed using alkaline protease Optimase APL-440 under optimum conditions. Volatile components of flavor concentrates prepared by atmospheric evaporation (100 °C) and vacuum evaporation (60 °C) were analyzed and compared by gas chromatography/mass spectrometry and gas chromatography/olfactometry. Concentrations of 12 pyrazines in flavor concentrates increased significantly (p < 0.05) after enzymatic hydrolysis. Concentrations of dimethyl disulfide, dimethyl trisulfide, and benzaldehyde also increased after enzymatic hydrolysis, whereas lipid decomposition products decreased significantly. Levels of thermally generated volatiles were much higher after atmospheric evaporation. A greater number of aroma-active compounds were detected in CPB hydrolysates than in unhydrolyzed CPBs.

KW - Crayfish byproducts

KW - Hydrolysis

KW - Olfactometry

KW - Protease

KW - Pyrazines

KW - Volatile

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Volatile Compounds in Flavor Concentrates Produced from Crayfish-Processing Byproducts with and without Protease Treatment

Abstract

Keywords

ASJC Scopus subject areas

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