Moon Hee Sung, Yu Se Young, Ban Younglan, Park Hyeonjin, Hong Seong Jun, Kim Kyeong Soo, Kim Hyun-Wook, Jeong Eun Ju, Shin Eui-Cheol
Department of GreenBio Science/Food Science, Gyeongsang National University, Jinju 52725, Republic of Korea.
Department of Pharmaceutical Engineering, Gyeongsang National University, Jinju 52725, Republic of Korea.
Food Chem X. 2025 Mar 2;26:102343. doi: 10.1016/j.fochx.2025.102343. eCollection 2025 Feb.
In this study, pig blood (PB), milk whey (MW), cow gelatin (CG), and pig gelatin (PG) were used to investigate the flavor profiles of hydrolyzed animal byproduct proteins using biomimetic sensory-based machine perception techniques and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). In addition, this study aimed to explore their potential application in the food industry as a food source. In taste patterns and volatile compounds, PB hydrolyzed with pepsin exhibited the most pronounced umami taste and a glassy odor similar to green and almond. However, PB hydrolyzed with alcalase did not exhibit this distinctive characteristic. In addition, the chemometrics approaches of flavor compounds showed that taste patterns and volatile compounds were influenced by the types of substrate, regardless of the utilization of enzyme types. This study provides flavor profiles of hydrolysis by-product proteins (prototypes) that can be used as a basic database for sensomics combined with chemometrics.
在本研究中，使用猪血（PB）、乳清（MW）、牛明胶（CG）和猪明胶（PG），采用基于仿生感官的机器感知技术和气相色谱 - 嗅觉 - 质谱联用（GC - O - MS）来研究水解动物副产品蛋白质的风味特征。此外，本研究旨在探索它们作为食物来源在食品工业中的潜在应用。在味觉模式和挥发性化合物方面，用胃蛋白酶水解的猪血表现出最明显的鲜味以及类似于青味和杏仁味的玻璃样气味。然而，用碱性蛋白酶水解的猪血并未表现出这种独特特征。此外，风味化合物的化学计量学方法表明，味觉模式和挥发性化合物受底物类型的影响，而与酶的类型无关。本研究提供了水解副产物蛋白质（原型）的风味特征，可作为结合化学计量学的感官组学的基础数据库。
