TY - JOUR
T1 - Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars
AU - Cho, Hyunsu
AU - Park, Min Kyung
AU - Kim, Young Suk
N1 - Funding Information:
This work was supported by the National Research Foundation of Korea (NRF) grant (NRF-2020R1A2C2004724) and project BK21 FOUR (Fostering Outstanding Universities for Research) (No. 4299990914600) funded by the Korea government (MSIT).
Publisher Copyright:
© 2022, The Korean Society of Food Science and Technology.
PY - 2023/3
Y1 - 2023/3
N2 - 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.
AB - 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.
KW - Hydrolyzed vegetable proteins
KW - Maillard reaction
KW - Reducing sugars
KW - Volatile compounds
UR - http://www.scopus.com/inward/record.url?scp=85143143210&partnerID=8YFLogxK
U2 - 10.1007/s10068-022-01194-w
DO - 10.1007/s10068-022-01194-w
M3 - Article
AN - SCOPUS:85143143210
SN - 1226-7708
VL - 32
SP - 283
EP - 298
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 3
ER -