Search

The low-temperature roasting of sesame oil has become increasingly popular because of its nutritional benefits; however, the flavor is reduced. In order to improve the quality of sesame oil without exogenous addition, sesame meal was hydrolyzed and further used to prepare Maillard reaction products (MRPs) while protease hydrolysis (PH) and glucoamylase-protease hydrolysis (GPH) were used, and their respective Maillard products (PHM and GPHM) were added in the oils for reducing sugar and total sugar content determination, free amino acid determination, and color and descriptive sensory analysis, as well as electronic nose, SPME-GC-MS, odor activity value, and oxidative stability analyses. Results showed that the MRPs could be produced using the enzymatically hydrolyzed sesame meal without exogenous addition, and the oil flavor blended with GPHM (GPHM-SO) was significantly (p < 0.05) improved with the best sensory quality. The composition of pyrazines (119.35 μg/mL), furans (13.95 μg/mL), and sulfur substances (6.25 μg/mL) contributed positively to sensory properties in GPHM-SO, and 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2,3-dimethylpyrazine were characterized as the key flavor compounds with odor activity values of 7.01, 14.80, and 31.38, respectively. Furthermore, the oxidative stability of the oil was significantly improved with the addition of MRPs, and the shelf life of GPHM-SO was predicted to be extended by 1.9 times more than that of the crude oil based on the accelerated oxidation fitting analysis. In general, the MRPs derived only from sesame meal can enhance the flavor and oxidative stability of sesame oil and can be applied in the oil industry. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • Rapeseed peptide and d -xylose were used to develop Maillard reaction products. • Reaction with or without cysteine and various temperatures were considered. • High temperature promoted the formation of browning products and volatiles. • Cysteine addition was favor to generation of sulfur-containing compounds. • Furans and nitrogen oxides could be produced without cysteine. Abstract Rapeseed peptide was used to produce flavor enhancer via heating with d -xylose at various temperatures (80–140 °C) at reaction pH 7.4 for 2 h with or without l -cysteine (RXC or RX). Effects of temperatures and l -cysteine on the Maillard reaction products (MRPs) were investigated by the determinations of pH, color, free amino acids (FAA), and volatile compounds, as well as E-nose and E-tongue analyses. Partial least square regression (PLSR) method was further applied to explore the correlations. Results suggested that pH decreased more significantly in RXCs, and a more dark brown color was observed in RXs with the increase of heating temperatures. The lowest bitterness MRPs were obtained by heating at 140 °C with cysteine (RXC-140), while the highest umami and saltiness sample was found in RX-100. Bitter and umami FAAs were present in greater amounts at higher temperatures with cysteine. Furthermore, RXC showed a meat-like flavor due to the generation of sulfur-containing compounds, and more furans and nitrogen-containing compounds were detected in RX, along with a caramel-like flavor. [ABSTRACT FROM AUTHOR]

This study aims to investigate the effect of Lactiplantibacillus plantarum F25-4 assisted rice soaking water on the fermentation performance of Chinese rice wine (CRW). Compared to CRW using natural rice soaking water (NSR), CRW using rice soaking water assisted by L. plantarum F25-4 (LSR) exhibits an 80.69% increase in amino nitrogen content, a 26.03% increase in total acid content, a 79.54% increase in free amino acid content, and a 22.37% increase in volatile flavor content. The filtration efficiency of mash with rice soaking water by L. plantarum F25-4 was higher than that of NSR. Fourier transform infrared spectroscopy (FTIR), particle size analysis, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed an increased average particle size of the rice soaking water assisted by L. plantarum F25-4, coupled with a reduction in the high molecular weight of soluble protein. This enhancement facilitated the utilization of rice protein by microorganisms and the transformation of flavor substances, contributing to flavor formation. L. plantarum F25-4 assisted in soaking and the reuse of rice soaking water to improve the quality of CRW by optimizing the utilization of rice protein. Therefore, this method lays the theoretical foundation for the sustainable reuse of rice soaking water. [Display omitted] • Lactiplantibacillus plantarum F25-4 facilitated the utilization of rice protein. • Rice soaking water assisted by L. plantarum F25-4 was reused for rice wine brewing. • Recycling rice soaking water improved the quality of rice wine. [ABSTRACT FROM AUTHOR]

A higher fermentation capability and quality of a rice wine was achieved, using mixed fungal (Rhizopus chinonsis R01, Asperigillus niger A20, Mucor pusillus M05 and Saccharomyces cerevisiae S10) starter fermentation of japonica rice supplemented with α-amylase (AM), glucoamylase (GAM) and acid protease (AP). Results showed that alcohol content, free amino acids (FAA) and volatile flavor substances concentrations were increased by 49.22%, 85.54%, and 25.71% compared with the control group respectively. To understand the role of enzymes during rice wine brewing, the effects of hydrolases on chemical and physical properties of cooking rice, on the yeast growth, enzyme productivity of molds were determined. Rice starch was hydrolyzed effectively by AM and GAM, the viscosity reduced significantly, the enzyme contact area expanded, which accelerated the further hydrolysis of japonica rice. Increase of hydrolysate promoted the fungi growth, while improved the ability of molds to produce enzymes. AP promoted the protease activity of M. pusillus M05 and A. niger A20, improved protein utilization, increased the content of FAA and formed higher level of flavor substances in rice wine. The results indicate that hydrolase addition can change the physic-chemical state of the mash to enhance microbial biotransformation and modify flavor metabolism. • Enzymes could increase the ethanol content of rice wine prepared by known starters. • Enzymes could increase the content of FAA and flavor components in rice wine. • Enzymes increased the system fluidity and the reaction area of cooking rice. • Added enzymes could promote the growth and enzymes productivity of fungi. [ABSTRACT FROM AUTHOR]

In the present study, rice wine was produced by mixed moulds starters fermentation. The influence of mixed moulds starters on enological parameters, free amino acids (FAAs), flavor compounds, and sensory characteristics of rice wine were respectively investigated. Results indicated that the contents of ethanol, amino acid nitrogen, umami and sweet FAAs in rice wine obtained from rice fermentation using starter of simultaneous inoculation of R. chinonsis R01, A. niger A20, M. pusillus M05 and S. cerevisiae S10 (RAM-S) were higher than that of Control one using wheat Qu. In addition, flavor compound data revealed that the aroma of rice wine using different starters mainly differed in the amounts of alcohols and esters. FAAs, flavor compounds, sensory evaluation and partial least squares regression (PLSR) analysis demonstrated RAM-S wine had the best sensory characteristics with higher contents of esters, nitrogen-containing, umami and sweet FAAs, and lower of bitter FAAs. These findings demonstrated that the starter RAM-S is promising to produce rice wine with high quality standards both in flavor and fermentation performance. • The rice wine prepared by RAM-S starter could increase the ethanol. • The effect of mixed moulds starter on flavor compounds of rice wine was evaluated. • Umami and sweet FAAs in rice wine by mixed moulds fermentation was increased. • The composition of starter contributed to the flavor compounds of rice wine. [ABSTRACT FROM AUTHOR]