Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein
作者： M SOLINA
DOI: 10.1016/J.FOODCHEM.2004.06.005
关键词: Fatty acid 、 Aroma 、 Chemistry 、 Gas chromatography 、 Hydrolysis 、 Chemical composition 、 Plant protein 、 Chromatography 、 Soy protein 、 Mass spectrometry 、 Food science 、 Analytical chemistry 、 General Medicine
摘要: Abstract The volatile aroma components of soy protein isolate (SPI) and acid-hydrolysed vegetable (aHVP) were compared by gas chromatography–mass spectrometry (GC–MS) chromatography olfactometry (GCO). Major differences found between the two soy-based products. Aliphatic aldehydes ketones mainly in SPI, whereas pyrazines sulphur-containing compounds dominant aHVP. Analyses non-volatile showed that SPI was (82.5%) with some lipid (3.5%), aHVP contained no protein, only free amino acids (18.4%) a trace quantity (0.4%). Polyunsaturates (47.8%), followed saturates (24.9%) monounsaturates (14.8%) dominated fatty acid profile fraction. Both had content
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