Effects of phytase/ethanol treatment on aroma characteristics of rapeseed protein isolates.

Odorants / analysis 6-Phytase Brassica napus Volatile Organic Compounds / analysis Fruit / chemistry Olfactometry / methods
Aroma characteristics GC×GC-TOF-MS Phytase Rapeseed protein isolate Relative odor activity value Sensory evaluation

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Jan 2024
Historique:
received: 10 05 2023
revised: 03 08 2023
accepted: 07 08 2023
medline: 7 9 2023
pubmed: 13 8 2023
entrez: 12 8 2023
Statut: ppublish

Résumé

This study investigates enhancing the flavor of rapeseed protein isolate (RPI), a protein-rich substance with an unfavorable taste, through phytase/ethanol treatment. Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS) analysis identified 268 volatile compounds in RPI. The study found that this treatment significantly altered the content of these compounds, reducing sourness and enhancing sweetness and fruitiness. The analysis also showed that the treatment notably increased the relative odor activity values (ROAVs) of key aroma compounds, improving RPI's flavor. Sensory evaluation confirmed the positive impact of the treatment, indicating its potential to make RPI a more acceptable ingredient in the food industry.

Identifiants

DOI: 10.1016/j.foodchem.2023.137119 PMID: 37572486
pubmed: 37572486
pii: S0308-8146(23)01737-5
doi: 10.1016/j.foodchem.2023.137119
pii:
doi:

Substances chimiques

6-Phytase EC 3.1.3.26
Volatile Organic Compounds 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

137119

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Yao Chen (Y)

College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.

Xuan Tao (X)

College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.

Shengqing Hu (S)

College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.

Rong He (R)

College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.

Xingrong Ju (X)

College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.

Zhigao Wang (Z)

College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China. Electronic address: zhigaowang1@gmail.com.

Rotimi E Aluko (RE)

Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.

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Classifications MeSH

questionsmedicales.fr › Environnement et santé publique › Environnement › Odorisants › Effects of phytase/ethanol treatment on aroma...
questionsmedicales.fr › Enzymes et coenzymes › Enzymes › Hydrolases › Esterases › Phosphoric monoester hydrolases › Phytase › Effects of phytase/ethanol treatment on aroma...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Brassicaceae › Brassica › Brassica napus › Effects of phytase/ethanol treatment on aroma...
questionsmedicales.fr › Composés chimiques organiques › Composés organiques volatils › Effects of phytase/ethanol treatment on aroma...
questionsmedicales.fr › Aliments et boissons › Aliments › Fruit › Effects of phytase/ethanol treatment on aroma...
questionsmedicales.fr › Techniques d'investigation › Olfactométrie › Effects of phytase/ethanol treatment on aroma...