Hh. Baek et al., Aroma extract dilution analysis of a beeflike process flavor from extrudedenzyme-hydrolyzed soybean protein, J AGR FOOD, 49(2), 2001, pp. 790-793
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.