Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

Food Chemistry: X

Lu Sun¹  Xiaozhi Tang²  Xinchun Shen²  Fang Wang²  Xiaonan Sui²  Yong Fang³  Zebin Weng⁴ 

[1] School of Integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, 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 210046, China;College of Food Science, Northeast Agricultural University, Harbin 150030, China;;School of Traditional Chinese Medicine &

关键词: Soybean protein;    Flavor;    E-nose;    E-tongue;    HS-SPME-GC–MS;   

DOI  :  

来源: DOAJ

【 摘 要 】

In the present study, E-nose, E-tongue, and headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) technology combined with Principal Component Analysis (PCA) were employed to evaluate the flavor characteristics of the volatile and the non-volatile substances generated during the enzymatic hydrolysis of the soybean meal by Alcalase. The results showed that the enzymatic hydrolysis effectively reduced the content of soybean odorous substance 1-octene-3-ol and led to better flavor. However, the excessive enzymatic hydrolysis resulted in the deterioration of the enzymatic hydrolysates flavor. In addition, both radar graph and PCA of E-tongue were able to provide the distribution of flavor substances during the enzymatic hydrolysis of the soybean meal. These results provided a theoretical basis for the improvement of the flavors of the soybean meal and its derived products.

【 授权许可】

Unknown