酵母抽出物經梅鈉反應後形成肉風味探討
學生姓名:
黃詩婷
指導教授:
孫寶年
學期:
109下
摘 要:
Plant-based meat has been popular recently, and scientists study vegetarian food ingredients to produce meaty flavor in it. Yeast extracts (YEs) have been widely used in flavor industry as the source to produce the high-quality meaty and umami flavors via thermal treatment. The objective of the research was to understand process optimization and the key meaty compounds in Maillard reaction products (MRPs) of YEs. Two YEs (LA00 and YE - Glutathione (GSH) -10%) were analyzed by central composite design (CCD), Orthogonal experiment to optimize the Maillard reaction conditions and gas chromatography-olfactometry (GC-O). The reaction conditions of two optimal samples, YE-A and YE-B from YE LA00 were as the follows : the reaction temperature was at 115 °C , the reaction time was 90 min, the concentration of YE was 0.4 mg / mL, and pH was 5.5 to 6.0. YE - GSH - 10% as precursor with cysteine and ribose to form beef24 like aroma compounds, and the optimal proces were 160 °C、2 % L - cysteine、7.1 % D - ribose and pH 5.2. Most of the sulfur-containing and nitrogen-containing heterocyclic compounds with meaty flavors are generated from YE-A and YE-B. MRPs-15 and 16 with high meaty scores, and the key aroma compounds from L28 cysteine and peptides (Da <300) at 160 ºC. So, the meaty flavor compounds like 2,5- Dimethylpyrazine (roast beef-like), 3-(methylthio)propanal (cooked potato-like), 3- Ethyl-2,5-dimethylpyrazine (roast potato-like), 2-Ethyl-3,5-dimethylpyrazine (Potato31 like), and 3 -(Methylthio) propanal (Cooked potato-like). Using optimization process of YEs developed desirable meaty flavor.
摘要 (1).pdf