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Aaslyng MD, Martens M, Poll L, et al. Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring. J Agric Food Chem. 1998;46(2):481-489doi: 10.1021/jf970556e.
Aaslyng, M. D., Martens, M., Poll, L., Nielsen, P. M., Flyge, H., & Larsen, L. M. (1998). Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring. Journal of agricultural and food chemistry, 46(2), 481-489. https://doi.org/10.1021/jf970556e
Aaslyng, et al. "Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring." Journal of agricultural and food chemistry vol. 46,2 (1998): 481-489. doi: https://doi.org/10.1021/jf970556e
Aaslyng MD, Martens M, Poll L, Nielsen PM, Flyge H, Larsen LM. Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring. J Agric Food Chem. 1998 Feb 16;46(2):481-489. doi: 10.1021/jf970556e. PMID: 10554267.
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J Agric Food Chem. 1998 Feb 16;46(2):481-489. doi: 10.1021/jf970556e.

Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring.

Journal of agricultural and food chemistry

Aaslyng, Martens, Poll, Nielsen, Flyge, Larsen

Affiliations

  1. Chemistry Department, The Royal Veterinary and Agricultural University, Copenhagen, Thorvaldsensvej 40, DK-1871 Frederiksberg C, Denmark, Department of Dairy and Food Sciences, The Royal Veterinary and Agricultural University, Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark, and Novo Nordisk A/S, Novo Allé, DK-2880 Bagsvaerd, Denmark.

PMID: 10554267 DOI: 10.1021/jf970556e

Abstract

Three protein hydrolysates (HVPs) were produced from untoasted defatted soy by acidic hydrolysis (aHVP), enzymatic hydrolysis (eHVP), and enzymatic hydrolysis followed by a heat treatment with glucose (eHVPrea). The three HVPs were characterized by amino acid analysis, identification of volatile compounds, and sensory profiling. aHVP had a higher degree of hydrolysis compared with eHVP and eHVPrea which still contained peptides composed mainly of the smaller and the acidic amino acids. A total of 29 volatile compounds were identified by GC-MS. Furans and sulfides were primarily found in the acidic HVP, while alcohols and pyrazines primarily were found in eHVP/eHVPrea. Further Maillard reaction had occurred in eHVPrea compared to eHVP, but the sensory profile was not altered. The multivariate analysis of the sensory profile showed that the acidic HVP had increased intensity in the bouillon, soy, and lovage odor and taste characteristics compared with the two enzymatic HVPs.

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