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Elucidation of the interaction betwe...

Moon, Soo Yeun.

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Elucidation of the interaction between soy protein isolate and simulated beef flavour.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Elucidation of the interaction between soy protein isolate and simulated beef flavour./
Author:	Moon, Soo Yeun.
Description:	185 p.
Notes:	Source: Dissertation Abstracts International, Volume: 68-04, Section: B, page: 1997.
Contained By:	Dissertation Abstracts International68-04B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=NR26766
ISBN:	9780494267660

Elucidation of the interaction between soy protein isolate and simulated beef flavour.
Moon, Soo Yeun.

Elucidation of the interaction between soy protein isolate and simulated beef flavour. - 185 p.

Source: Dissertation Abstracts International, Volume: 68-04, Section: B, page: 1997.

Thesis (Ph.D.)--The University of British Columbia (Canada), 2007.

The objective of this research was to explore interactions between aroma compounds in simulated beef flavour (SBF) and soy protein isolate (SPI) that may be involved in the suppression of beefy notes in SBF by SPI. A sensitive and reproducible headspace solid phase microextraction (HS-SPME) was established to isolate volatile compounds in SBF for analysis by gas chromatography (GC). Volatile and odour-active compounds in SBF were qualitatively evaluated by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) using detection frequency method, respectively. A total of 70 compounds were tentatively identified including three furans, six S-heterocyclic compounds, ten N-heterocyclic compounds, six aldehydes, three alcohols, and two esters. Of 49 volatile compounds detected in the sniffing port of GC-O, the most odour-active included 2-methyl-3-furanthiol, delta-3-carene, alphaterpinene, 2-ethyl-3,6-dimethylpyrazine, and several unidentified odourants. Descriptive analysis (DA) along with GC analysis was conducted to investigate changes in SBF aroma characteristics upon addition of SPI. Five attributes (beefy, roasted, yeasty, soymilk-like and cereal) were selected to assess various mixtures of SBF and SPI. The results from DA confirmed that "roasted", "beefy" and "yeasty" notes were highly positively correlated with SBF concentration, and the beefy related notes were substantially suppressed by increasing SPI content. Fifteen peaks from GC analysis were selected as indicator peaks to represent beef attribute in the mixtures of SPI and SBF. Changes in the release of beefy aroma components of SBF by addition of ingredients (glucosamine, sucrose, ascorbic acid, and/or polyethylene glycol) to SPI and the changes in SPI protein structure induced by the ingredients were investigated. The reduction of disulfide bonds, increased surface hydrophobicity and increased unordered structure in SPI containing ascorbic acid alone or with polyethylene glycol, along with increased GC peak areas of indicator peaks in those SPI-SBF mixtures, were found to be associated with an increase in the perceived beef characteristic attributes in descriptive analysis. These results provide the basis for further research to elucidate strategies maximizing perception of beefy aroma in soy based products.

ISBN: 9780494267660Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Elucidation of the interaction between soy protein isolate and simulated beef flavour.
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035 $a (UMI)AAINR26766
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100 1 $a Moon, Soo Yeun. $3 1262894
245 1 0 $a Elucidation of the interaction between soy protein isolate and simulated beef flavour.
300 $a 185 p.
500 $a Source: Dissertation Abstracts International, Volume: 68-04, Section: B, page: 1997.
502 $a Thesis (Ph.D.)--The University of British Columbia (Canada), 2007.
520 $a The objective of this research was to explore interactions between aroma compounds in simulated beef flavour (SBF) and soy protein isolate (SPI) that may be involved in the suppression of beefy notes in SBF by SPI. A sensitive and reproducible headspace solid phase microextraction (HS-SPME) was established to isolate volatile compounds in SBF for analysis by gas chromatography (GC). Volatile and odour-active compounds in SBF were qualitatively evaluated by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) using detection frequency method, respectively. A total of 70 compounds were tentatively identified including three furans, six S-heterocyclic compounds, ten N-heterocyclic compounds, six aldehydes, three alcohols, and two esters. Of 49 volatile compounds detected in the sniffing port of GC-O, the most odour-active included 2-methyl-3-furanthiol, delta-3-carene, alphaterpinene, 2-ethyl-3,6-dimethylpyrazine, and several unidentified odourants. Descriptive analysis (DA) along with GC analysis was conducted to investigate changes in SBF aroma characteristics upon addition of SPI. Five attributes (beefy, roasted, yeasty, soymilk-like and cereal) were selected to assess various mixtures of SBF and SPI. The results from DA confirmed that "roasted", "beefy" and "yeasty" notes were highly positively correlated with SBF concentration, and the beefy related notes were substantially suppressed by increasing SPI content. Fifteen peaks from GC analysis were selected as indicator peaks to represent beef attribute in the mixtures of SPI and SBF. Changes in the release of beefy aroma components of SBF by addition of ingredients (glucosamine, sucrose, ascorbic acid, and/or polyethylene glycol) to SPI and the changes in SPI protein structure induced by the ingredients were investigated. The reduction of disulfide bonds, increased surface hydrophobicity and increased unordered structure in SPI containing ascorbic acid alone or with polyethylene glycol, along with increased GC peak areas of indicator peaks in those SPI-SBF mixtures, were found to be associated with an increase in the perceived beef characteristic attributes in descriptive analysis. These results provide the basis for further research to elucidate strategies maximizing perception of beefy aroma in soy based products.
590 $a School code: 2500.
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710 2 0 $a The University of British Columbia (Canada). $3 626643
773 0 $t Dissertation Abstracts International $g 68-04B.
790 $a 2500
791 $a Ph.D.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=NR26766