Effect of Flavor Compound Chemical Structure and Environmental Relative Humidity on the Binding of Volatile Flavor Compounds to Dehydrated Soy Protein Isolates

2006 ◽  
Vol 54 (5) ◽  
pp. 1838-1843 ◽  
Author(s):  
Qiaoxuan Zhou ◽  
Keith R. Cadwallader
Keyword(s):  
Relative Humidity ◽  
Soy Protein ◽  
Chemical Structure ◽  
Flavor Compounds ◽  
Flavor Compound ◽  
Protein Isolates ◽  
Volatile Flavor Compounds ◽  
Soy Protein Isolates ◽  
Volatile Flavor ◽  
Environmental Relative Humidity

scholarly journals Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Wengang Jin ◽  
Jinjin Pei ◽  
Xiaohua Chen ◽  
Jingzhang Geng ◽  
Dejing Chen ◽  
...  
Keyword(s):  
Principal Component ◽  
Fat Content ◽  
Flavor Compounds ◽  
Deep Fat Frying ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
Hot Air ◽  
Volatile Flavor ◽  
Sensory Score ◽  
Before And After

Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated. The results showed that, compared with the deep fat frying group, hot air-fried giant salamander meatballs had higher hardness, elasticity, and L ∗ ( p < 0.05 ), but lower a ∗ , b ∗ value, fat content, and yield ( p < 0.05 ). There was little distinction in sensory score, cohesiveness, and chewiness between the two frying methods ( p > 0.05 ). Gas chromatography ion migration chromatography (GC-IMS) was used for flavor compound analysis, and 50 flavor compounds were analyzed, containing 22 aldehydes, 11 ketones, 6 olefins, 4 acids, 3 esters, 3 alcohols, and 1 phenol. Compared with the samples before frying, the relative contents of aldehydes and ketones of fried giant salamander meatballs increased significantly, while the relative contents of esters and alkenes decreased significantly. Principal component analysis showed that the GC-IMS spectra of volatile flavor compounds before and after deep fat frying and hot air frying varied greatly, and the cumulative contribution rate of the two principal components reached 86.1%, indicating that the GC-IMS technology might be used to distinguish giant salamander meatballs before and after frying, or with different frying methods. These results may offer a note for development and quality control of the precooked giant salamander meatballs in the future.

scholarly journals Komponen Flavor Volatil Tempe yang Dibungkus dengan Daun Pisang dan Plastik

2018 ◽  
Vol 38 (2) ◽  
pp. 194 ◽  
Author(s):  
Rasyid Hanafi Harahap ◽  
Zulkifli Lubis ◽  
Jamaran Kaban
Keyword(s):  
Flavor Compounds ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Odor Description ◽  
Banana Leaf

The objective of the research was to identify volatile flavor compounds and odor description of tempeh wrapped with banana leaf and plastic fermented at different times. The research object was tempeh wrapped with banana leaf (TD) at 48 (TD1H), 72 (TD2H), and 96 hours (TD3H) fermented, and tempeh wrapped with plastic (TP) at 48 (TP1H), 72 (TP2H), and 96 hours (TP3H) fermented. Sample was extracted by SPME. GC-MS/O was used to identify volatile flavor compounds and odor description. The volatile flavor compound found in tempeh were group of ester, terpenoid, alcohol, aldehyde, ketone, furan and nitrogen containing compound. α-pinene was only found in tempeh wrapped with banana leaf, whereas piperazine, sec-butyl nitrite and (Z)-α-bisabolene were only found in tempeh wrapped with plastic. This revealed that there was difference flavor compound found in tempeh wrapped with banana leaf and tempeh wrapped with plastic. ABSTRAKPenelitian ini bertujuan untuk mengetahui komponen penyusun flavor volatil dan aroma tempe yang dibungkus daun pisang dan plastik pada waktu fermentasi yang berbeda-beda. Tempe yang digunakan sebagai objek penelitian adalah tempe yang dibungkus dengan daun pisang (TD) dengan waktu fermentasi 48 jam (TD1H), 72 jam (TD2H), dan 96 jam (TD3H) dan tempe yang dibungkus plastik (TP) dengan waktu fermentasi 48 jam (TP1H), 72 jam (TP2H), dan 96 jam (TP3H). Ekstraksi sampel tempe menggunakan HS-SPME. Analisis flavor dan deskripsi odor dilakukan dengan menggunakan GC-MS/O. Senyawa flavor tempe yang diperoleh adalah senyawa-senyawa dari golongan ester, terpenoid, alkohol, aldehid, keton, furan dan senyawa-senyawa yang mengandung nitrogen. α-pinen hanya ditemukan pada tempe yang dibungkus daun pisang, sedangkan piperazin, sec-butil nitrit dan (Z)-α-bisabolen hanya ditemukan pada tempe yang dibungkus plastik saja. Hal ini berarti ada perbedaan komponen penyusun senyawa flavor pada tempe yang dibungkus daun pisang dan plastik.

Evaluation of Summer Sausage Manufactured Using Mixed Lactobacillus and Leuconostoc Starter Culture1

1986 ◽  
Vol 49 (4) ◽  
pp. 280-281 ◽  
Author(s):  
O. J. BURROWES ◽  
F. H. SCHMIDT ◽  
K. L. SMITH ◽  
J. V. CHAMBERS
Keyword(s):  
Mixed Culture ◽  
Sensory Evaluation ◽  
Starter Cultures ◽  
Flavor Compounds ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
Single Culture ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Significant Difference

A 1:1 mixture of Leuconostoc and Lactobacillus plantarum and of L. plantarum alone were used as starter-cultures in making two batches of summer sausage. Sausage samples were evaluated for volatile flavor compounds and by sensory evaluation. Ethanol was the primary volatile flavor compound in the sausage from mixed culture while acetaldehyde predominated in the single culture sausage. Sensory evaluation indicated a significant difference (p≤0.01) between the two types of sausages with 66% of the panelists preferring sausage prepared with L. plantarum alone.

Temperature Effect on Binding of Volatile Flavor Compounds to Soy Protein in Aqueous Model Systems

1991 ◽  
Vol 56 (3) ◽  
pp. 802-806 ◽  
Author(s):  
SEAN F. O'KEEFE ◽  
ADORACCION P. RESURRECCION ◽  
LESTER A WILSON ◽  
PATRICIA A. MURPHY
Keyword(s):  
Temperature Effect ◽  
Soy Protein ◽  
Model Systems ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor

scholarly journals Volatile Flavor Compounds Composition of Steamed Marble Goby (Oxyeleotris marmorata)

2021 ◽  
pp. 10-15
Author(s):  
Syifa Dwirahmalia Fazriaty ◽  
Rusky I. Pratama ◽  
Evi Liviawaty ◽  
Iis Rostini
Keyword(s):  
Solid Phase ◽  
Proximate Analysis ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
University Center ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Major Volatile Compound

The identification and composition of volatile flavor compounds was carried out for steamed marble goby (Oxyeleotris marmorata). This study was carried out in Fishery Processing Laboratory at Faculty of Fishery and Marine Science, Universitas Padjadjaran, Jatinangor; Flavor Laboratory, Indonesian Center of Rice Research, Sukamandi, Subang; Inter-University Center Laboratory of Bogor Agricultural Institute. The study were carried out on steamed marble goby (at 100oC, for period of ±30 minutes). The Solid Phase Microextraction (SPME) method was used to extract volatile flavor compound and identified by using Gas Chromatography-Mass Spectrometry (GC / MS). Steamed marble goby has 27 compounds. The major volatile compound in steamed marble goby is naphthalene. Proximate analysis shows that steamed marble goby has 79.70% water content, 1.48% ash, 0.36% lipid, and 16.65% protein.

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