This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring potential.The study focus the production of flavor precursor molecules and the formation of ...This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring potential.The study focus the production of flavor precursor molecules and the formation of volatile compounds resulting from four hydrolysis treatments:HA-Alcalase®,HF-Flavourzyme®,HN-Neutrase®,and HFN-Flavourzyme® and Neutrase®.The highest degree of hydrolysis (26.74%),number (23 volatiles) and concentration of volatile compounds (274.0 μg/L) were obtained with the action of Alcalase.The main classes of volatile compounds identified in hydrolysates included acids,aldehydes,pyrazines,terpenes and Streacker aldehydes.Amino acids,sugars and fatty acids were identified with higher concentrations in HF and HFN hydrolysates due to the low participation of these precursors in the formation of volatile compounds.Therefore,the use of Alcalase in the proteolysis of goat viscera stood out compared to other enzymes,providing impacting aroma compounds,such as pyrazines,for meat flavor.展开更多
以炭焙奇丹种岩茶为研究对象,采用电子鼻、全二维气相色谱-嗅闻-质谱(comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry,GC×GC-O-MS)联用技术研究挥发性风味化合物、脂肪酸、氨基酸和小分子糖在...以炭焙奇丹种岩茶为研究对象,采用电子鼻、全二维气相色谱-嗅闻-质谱(comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry,GC×GC-O-MS)联用技术研究挥发性风味化合物、脂肪酸、氨基酸和小分子糖在焙火过程中的变化。采用正交偏最小二乘判别分析确定了9种关键差异化合物:(E,E)-2,4-庚二烯醛、3,5-辛二烯-2-酮、α-紫罗酮、(E,E)-2,4-己二烯醛、芳樟醇、苯乙醛、天冬氨酸、丝氨酸和D-阿拉伯糖。本研究结果为标准化武夷岩茶焙火工艺、建立客观的品质评价体系及定向产品开发提供了数据支撑和理论依据。展开更多
基金the Conselho Nacional de Desenvolvimento Científico e Tecnol´ogico(National Council for Scientific and Technological Development,CNPq)the Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior-Brasil(Coordination for the Improvement of Higher Education Personnel-Brazil,CAPES)+2 种基金the Fundaç˜ao de Apoio`a Pesquisa do Estado da Paraíba(The Paraiba State Foundation for the Support of Research,FAPESQ)their financial support in Project 005/2019/PRONEXfor the scholarship granted to the first author.
文摘This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring potential.The study focus the production of flavor precursor molecules and the formation of volatile compounds resulting from four hydrolysis treatments:HA-Alcalase®,HF-Flavourzyme®,HN-Neutrase®,and HFN-Flavourzyme® and Neutrase®.The highest degree of hydrolysis (26.74%),number (23 volatiles) and concentration of volatile compounds (274.0 μg/L) were obtained with the action of Alcalase.The main classes of volatile compounds identified in hydrolysates included acids,aldehydes,pyrazines,terpenes and Streacker aldehydes.Amino acids,sugars and fatty acids were identified with higher concentrations in HF and HFN hydrolysates due to the low participation of these precursors in the formation of volatile compounds.Therefore,the use of Alcalase in the proteolysis of goat viscera stood out compared to other enzymes,providing impacting aroma compounds,such as pyrazines,for meat flavor.
文摘以炭焙奇丹种岩茶为研究对象,采用电子鼻、全二维气相色谱-嗅闻-质谱(comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry,GC×GC-O-MS)联用技术研究挥发性风味化合物、脂肪酸、氨基酸和小分子糖在焙火过程中的变化。采用正交偏最小二乘判别分析确定了9种关键差异化合物:(E,E)-2,4-庚二烯醛、3,5-辛二烯-2-酮、α-紫罗酮、(E,E)-2,4-己二烯醛、芳樟醇、苯乙醛、天冬氨酸、丝氨酸和D-阿拉伯糖。本研究结果为标准化武夷岩茶焙火工艺、建立客观的品质评价体系及定向产品开发提供了数据支撑和理论依据。
