View : 272 Download: 0
Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars
- Title
- Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars
- Authors
- Cho H.; Park M.K.; Kim Y.-S.
- Ewha Authors
- 김영석
- SCOPUS Author ID
- 김영석
- Issue Date
- 2023
- Journal Title
- Food Science and Biotechnology
- ISSN
- 1226-7708
- Citation
- Food Science and Biotechnology vol. 32, no. 3, pp. 283 - 298
- Keywords
- Hydrolyzed vegetable proteins; Maillard reaction; Reducing sugars; Volatile compounds
- Publisher
- The Korean Society of Food Science and Technology
- Indexed
- SCIE; SCOPUS; KCI
- Document Type
- Article
- Abstract
- Hydrolyzed vegetable proteins (HVPs) are widely used food flavorings. This study investigated the volatiles formed in thermally reacted model systems containing HVPs (made from defatted soy, corn gluten, and wheat gluten) and reducing sugars (glucose and fructose). Three types of HVPs, which had different free amino acid compositions, generated qualitatively and quantitatively different volatile compounds. In the results of principal component analysis, each thermally reacted system could be distributed according to type of HVPs and sugars. Aldehydes and pyrazines highly correlated with glucose- and fructose-containing model systems, respectively. In particular, model systems containing soy HVPs showed higher contents of sugar-degraded compounds, such as maltol, furfuryl alcohol, and cyclotene. However, some Strecker aldehydes and nitrogen-containing heterocyclic compounds, whose formation required amino acids, were more abundant in model systems containing corn and wheat HVP. © 2022, The Korean Society of Food Science and Technology.
- DOI
- 10.1007/s10068-022-01194-w
- Appears in Collections:
- 공과대학 > 식품생명공학과 > Journal papers
- Files in This Item:
There are no files associated with this item.
- Export
- RIS (EndNote)
- XLS (Excel)
- XML