Lotfy Shereen N, Fadel Hoda H M, El-Ghorab Ahmed H, Shaheen Mohamed S
Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt.
Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt.
Food Chem. 2015 Nov 15;187:7-13. doi: 10.1016/j.foodchem.2015.04.027. Epub 2015 Apr 16.
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.
对蘑菇蛋白酶解物与其他风味前体通过常规加热和微波加热制备的两种牛肉风味调味料（CBF和MBF）进行了比较研究。对分离出的挥发性成分进行气相色谱-质谱分析表明，含硫醇化合物在两个样品中均占主导地位。然而，MBF中这些化合物的浓度（13.84±0.06%）高于CBF（10.74±0.06%）。研究了采用喷雾干燥法用阿拉伯胶进行微胶囊化对两种微胶囊化样品（E-CBF和E-MBF）的气味特征和挥发性化合物的影响。结果表明，两个样品的挥发性成分在定性和定量上都有显著差异。高挥发性化合物在微胶囊化后浓度显著降低，而吡嗪、噻唑和二硫化物则呈现相反趋势。E-CBF和E-MBF中含硫醇化合物的显著减少归因于它们氧化为其他化合物，如二硫化物化合物，在微胶囊化样品中其含量显著增加。
