Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein
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- 作者：Arporn Jarunrattanasri ; Chockchai Theerakulkait ; and ; Keith R. Cadwallader
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：April 18, 2007
- 年：2007
- 卷：55
- 期：8
- 页码：3044 - 3050
- 全文大小：58K
- 年卷期：v.55,no.8(April 18, 2007)
- ISSN：1520-5118
文摘
Hydrolyzed vegetable protein (HVP) was prepared from rice bran protein concentrate (RBPc) bypartial hydrolysis with aqueous 0.5 N HCl at 95 
C for 12 or 36 h (H-RBPc-12 and H-RBPc-36,respectively). Aroma components of the RBPc and the HVPs were characterized by gas chromatography-olfactometry, gas chromatography-mass spectrometry, aroma extract dilution analysis,and calculation of odor activity values (OAVs). The predominant odorants in RBPc were 3-methylbutanal, hexanal, 2-aminoacetophenone, (E)-2-nonenal, phenylacetaldehyde, and 
-damascenone.Among these, the odor of 2-aminoacetophenone, present at 59 ng/g in RBPc, was reminiscent ofthe typical odor of RBPc. Most of the predominant odorants had higher log3FD factors in the H-RBPc-36 as compared to H-RBPc-12. Aroma impact compounds of H-RBPc-12 and H-RBPc-36 were2-methoxyphenol (guaiacol), 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-hydroxy-4,5-dimethyl-2(5H)furanone (sotolon), vanillin, 3-methylbutanal, (E)-2-nonenal, 4-vinyl-2-methoxyphenol (p-vinylguaiacol),and -damascenone. Guaiacol had the highest OAV values of 2770 and 17650 in H-RBPc-12 andH-RBPc-36, respectively.
C for 12 or 36 h (H-RBPc-12 and H-RBPc-36,respectively). Aroma components of the RBPc and the HVPs were characterized by gas chromatography-olfactometry, gas chromatography-mass spectrometry, aroma extract dilution analysis,and calculation of odor activity values (OAVs). The predominant odorants in RBPc were 3-methylbutanal, hexanal, 2-aminoacetophenone, (E)-2-nonenal, phenylacetaldehyde, and -damascenone.Among these, the odor of 2-aminoacetophenone, present at 59 ng/g in RBPc, was reminiscent ofthe typical odor of RBPc. Most of the predominant odorants had higher log3FD factors in the H-RBPc-36 as compared to H-RBPc-12. Aroma impact compounds of H-RBPc-12 and H-RBPc-36 were2-methoxyphenol (guaiacol), 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-hydroxy-4,5-dimethyl-2(5H)furanone (sotolon), vanillin, 3-methylbutanal, (E)-2-nonenal, 4-vinyl-2-methoxyphenol (p-vinylguaiacol),and -damascenone. Guaiacol had the highest OAV values of 2770 and 17650 in H-RBPc-12 andH-RBPc-36, respectively.