| The reaction conditions for production of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein (E-HVP) were evaluated by response surface methodology (RSM). The effect of five independent variables: pH (3.6225 to 8.378), temperature (51.22 to {dollar}98.78spcircrm C),{dollar} heating period (0.31 to 2.689 h), amount of ribose (0 to 0.001 mol) and amount of cysteine (0 to 0.001 mol) was studied. The sensory acceptability (overall liking), overall intensity and intensities of specific aroma attributes (beany, potatoey, brussel sprout-like, molasses-like, chickeny, beefy, eggy, roasted and apple sauce-like) were evaluated.; Volatile compounds from a meat-like flavoring made from E-HVP were isolated by direct solvent extraction-high vacuum transfer (DSE-HVT), dynamic headspace sampling (DHS) and static headspace sampling (SHS) and analyzed by gas chromatography-mass spectrometry (GS-MS) and GC-Olfactometry (GCO). Aroma extract dilution analysis (AEDA) was used to establish a flavor dilution (FD) chromatogram of DSE-HVT extract. A total of 49 odorants were detected by GCO, of which 34, 22 and 21 were found by DSE-HVT, DHS, and SHS, respectively.; The amino acid composition of cooked defatted soybean meal (CDSM) and E-HVP were investigated. (Abstract shortened by UMI.)... |
