Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars

Hyunsu Cho, Min Kyung Park, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

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.

Original languageEnglish
Pages (from-to)283-298
Number of pages16
JournalFood Science and Biotechnology
Volume32
Issue number3
DOIs
StatePublished - Mar 2023

Bibliographical note

Publisher Copyright:
© 2022, The Korean Society of Food Science and Technology.

Keywords

  • Hydrolyzed vegetable proteins
  • Maillard reaction
  • Reducing sugars
  • Volatile compounds

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