Aroma extract dilution analysis of a beeflike process flavor from extrudedenzyme-hydrolyzed soybean protein

Aroma-active compounds from a beeflike process flavor, produced by extrusio n of enzyme-hydrolyzed vegetable protein (E-HVP), were analyzed using aroma extract dilution analysis. The number of aroma-active compounds and the ar oma intensity were increased by the addition of aroma precursors prior to e xtrusion. The most intense compound was 2-methyl-3-furanthiol having a cook ed rice/vitamin-like/meaty aroma note. Several sulfur-containing furans, su ch as 2-methyl-3-(methylthio)furan, 2-methyl-3-(methyldithio)furan, and bis (2-methylfuryl)disulfide, were detected with high flavor dilution (FD) fact ors. Some pyrazines, such as 2-ethyl-3,5-dimethylpyrazine, 2,6-diethylpyraz ine, and 3,5-diethyl-2-methylpyrazine, also had high FD factors. It is hypo thesized that sulfur-containing amino acids and thiamin were important prec ursors in aroma formation in process flavor from E-HVP.