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.
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.
Food Chem. 2024 Jan 15;431:137119. doi: 10.1016/j.foodchem.2023.137119. Epub 2023 Aug 9.
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.
本研究通过植酸酶/乙醇处理来改善油菜籽蛋白分离物（富含蛋白质但口感不佳的物质）的风味。全面的二维气相色谱飞行时间质谱（GC×GC-TOF-MS）分析鉴定出油菜籽蛋白分离物中的 268 种挥发性化合物。研究发现，这种处理显著改变了这些化合物的含量，降低了酸味，增强了甜味和果味。分析还表明，处理显著增加了关键香气化合物的相对气味活度值（ROAV），从而改善了油菜籽蛋白分离物的风味。感官评价证实了这种处理的积极影响，表明它有可能使油菜籽蛋白分离物成为食品工业中更受欢迎的成分。
