Volume 187, 15 November 2015, Pages 7–13
Highlights
- •
- The enzymatic hydrolysate of mushroom protein was used for the production of beef-like flavouring.
- •
- Beef-like flavouring could be generated by using microwave irradiation.
- •
- Spray drier was used to prepare encapsulated beef-like flavourings having high odour quality.
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.
Chemical compounds studied in this article
- Taurine (PubChem CID: 123);
- Cysteine (PubChem CID: 5862);
- Thiamine (PubChem CID: 1130);
- Xylose (PubChem CID: 95259);
- 3-Heptanol (PubChem CID: 11520);
- Dichloromethane (PubChem CID: 6344);
- Sodium chloride (PubChem CID: 5234);
- Ninhydrin (PubChem CID: 200661);
- Hydrochloric acid (PubChem CID: 313)
Keywords
- Maillard reaction;
- Mushroom protein;
- Hydrolysed vegetable protein;
- Sensory profile;
- Beef flavour
Copyright © 2015 Elsevier Ltd. All rights reserved.
