| Literature DB >> 25976991 |
Shereen N Lotfy1, Hoda H M Fadel2, Ahmed H El-Ghorab3, Mohamed S Shaheen1.
Abstract
A comparative study was carried out between two beef-like flavourings prepared by conventional and microwave heating (CBF and MBF) of enzymatic hydrolysate of mushroom protein with other flavour precursors. GC-MS analysis of the isolated volatiles revealed that the thiol containing compounds were the predominate in both samples. However, MBF comprised higher concentration of these compounds (13.84 ± 0.06%) than CBF (10.74 ± 0.06%). The effect of microencapsulation with gum Arabic by using spray drying on the odour profile and volatile compounds of the two encapsulated samples (E-CBF and E-MBF) was investigated. The results revealed significant qualitative and quantitative variations in the volatiles of both samples. The highly volatile compounds decreased remarkably in concentration with encapsulation, while the pyrazines, thiazoles and disulphides showed opposite trend. The significant decrease in the thiol containing compounds in E-CBF and E-MBF were attributed to their oxidation to other compounds such as disulphide compounds which showed significant increase in the encapsulated samples.Entities:
Keywords: 3-Heptanol (PubChem CID: 11520); Beef flavour; Cysteine (PubChem CID: 5862); Dichloromethane (PubChem CID: 6344); Hydrochloric acid (PubChem CID: 313); Hydrolysed vegetable protein; Maillard reaction; Mushroom protein; Ninhydrin (PubChem CID: 200661); Sensory profile; Sodium chloride (PubChem CID: 5234); Taurine (PubChem CID: 123); Thiamine (PubChem CID: 1130); Xylose (PubChem CID: 95259)
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Year: 2015 PMID： 25976991 DOI： 10.1016/j.foodchem.2015.04.027
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514