Search

Aroma-active compounds of red radish pigment extracts (water extract, phosphoric acidified water extracts (PAW), 10 min water or phosphoric acidified water preheated extracts (HW or HPAW), Chongqing, and Yunan extracts) were identified and characterized via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-mass spectrometry with olfactometry (GC-MS/O). Three sensory attributes, namely radish odor (desirable) and radish off-odor and sulfur-like odor (undesirable), were selected to characterize the red radish pigment extracts. The correlation between the aroma-active compounds (GC-MS) and sensory attributes was studied using partial least square regression (PLSR). The sensory evaluation results revealed that Chongqing (9.30 and 8.80), water (9.00 and 9.10), Yunan (7.80 and 8.00), and HW (6.90 and 7.20) extracts showed higher radish off-odor and sulfur-like odor scores, while PAW-2.5 (7.70) and HPAW-2.5 (7.60) extracts showed higher radish odor scores. Sulfur-containing compounds, allyl isothiocyanate, 1-butyl isothiocyanate, acetonitrile, oxygen-containing compounds, terpenes, and naphthalene were positively and significantly correlated with radish off-odor and sulfur-like odor but negatively and significantly correlated to radish odor. 3-(Methylthio)propyl isothiocyanate and pyridine were positively and significantly correlated to radish odor. Additionally, 3-buten-1-yl isothiocyanate and 4-(methylthio)-3-butenyl isothiocyanate showed positive but not significant impact on radish odor. Based on their higher volatile concentration, the aroma-active compounds of the four extracts were evaluated using GC-MS/O. Thirty-three aroma-active compounds with different odor intensities were identified to be the major odorant compounds for red radish pigment extracts by panelists. Conclusively, the red radish pigment extraction conditions play a great role in its sensory characteristics. [ABSTRACT FROM AUTHOR]

Pea protein was used to prepare the Maillard reaction products (MRPs) through enzymatic hydrolysis and further thermal reaction with reducing sugar. A pronounced saltiness improvement in NaCl solution was observed by the addition of hydrolysates and their MRPs. Low-molecular-weight pea peptides had the strongest effect of saltiness and umami enhancement. The saltiness-enhancing effect of MRPs derived from hexoses was higher than that from pentoses. Molecular weight distribution and amino acid content of MRPs prepared under different time revealed that the hydrolysis of peptides and the initial Maillard reaction of hydrolysis products were dominant at 1 h of thermal reaction. With the extension of heating time, further reaction of small tasty peptides led to a decrease in the saltiness enhancement. The kokumi attribute was mainly contributed by the MRPs of small peptides. When the dosage of MRPs was 0.7% coupled with 0.4% NaCl, the saltiness of the solution was higher than that of the control (0.5% NaCl), which meant that the saltiness was not weakened even when the NaCl concentration was reduced by 20%. The results of the electronic tongue analysis were consistent with that of the sensory evaluation. [ABSTRACT FROM AUTHOR]

In order to give the boiled sunflower seeds the rich taste, caramel aroma, and improved oxidation resistance, Maillard peptides were added to sunflower seeds in this research. Sunflower seeds sample 5 (SFS5) and sunflower seeds sample 2 (SFS2) were prepared by adding Maillard peptides of sunflower seeds (K), gluten (G), and corn (Y), at different ratio (SFS2, K:G = 8:2; SFS5, K:G:Y = 8:1:1). Component analysis showed that SFS5 and SFS2 were significantly higher in umami amino acids than the control (SFS0) without Maillard peptides. SFS5 and SFS2 contained more hybrid compounds such as pyrazines and furans which contributed to the caramel aroma of sunflower seeds. Electronic tongue analysis revealed the higher response values of umami, salty, and continuity taste for SFS5 and SFS2 than those of SFS0. Sensory evaluation results showed that the sunflower flavor, caramel aroma, umami characteristic, and overall acceptability of SFS5 and SFS2 were higher than that of SFS0. The chemical results showed that under accelerated oxidation, the SFS5 and SFS2 had significantly lower peroxide value and acid value than SFS0. [ABSTRACT FROM AUTHOR]