Effects of phytase/ethanol treatment on aroma characteristics of rapeseed protein isolates

被引：9

作者：

Chen, Yao ^{[1
]}

Tao, Xuan ^{[1
]}

Hu, Shengqing ^{[1
]}

He, Rong ^{[1
]}

Ju, Xingrong ^{[1
]}

Wang, Zhigao ^{[1
]}

Aluko, Rotimi E. ^{[2
]}

机构：

[1] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Key Lab Grains & Oils Qual Control & Proc, Nanjing 210023, Peoples R China

[2] Univ Manitoba, Dept Food & Human Nutr Sci, Winnipeg, MB R3T 2N2, Canada

来源：

FOOD CHEMISTRY | 2024年 / 431卷

基金：

中国国家自然科学基金;

关键词：

GC xGC-TOF-MS; Rapeseed protein isolate; Aroma characteristics; Phytase; Relative odor activity value; Sensory evaluation; IDENTIFICATION; STORAGE; OIL;

D O I：

10.1016/j.foodchem.2023.137119

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study investigates enhancing the flavor of rapeseed protein isolate (RPI), a protein-rich substance with an unfavorable taste, through phytase/ethanol treatment. Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC x GC-TOF-MS) analysis identified 268 volatile compounds in RPI. The study found that this treatment significantly altered the content of these compounds, reducing sourness and enhancing sweetness and fruitiness. The analysis also showed that the treatment notably increased the relative odor activity values (ROAVs) of key aroma compounds, improving RPI's flavor. Sensory evaluation confirmed the positive impact of the treatment, indicating its potential to make RPI a more acceptable ingredient in the food industry.

引用

页数：9

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