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Flavour-active compounds in thermally treated yeast extracts.
Aygul Alim1, Huanlu Song1, Ye Liu1
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China.
Journal of the Science of Food and Agriculture
|January 19, 2018
Summary
Thermal processing of yeast extract (YE) alters its taste and aroma by reducing non-volatile compounds and generating new volatile compounds. Temperature significantly impacts the formation of these aroma-active compounds and their relationship with non-volatiles.
Area of Science:
- Food Chemistry
- Sensory Science
- Chemical Analysis
Background:
- Yeast extract (YE) flavor is determined by aroma-active and non-volatile compounds.
- The impact of thermal processing on YE's characteristic taste and aroma is not well understood.
- The interplay between aroma-active and non-volatile compounds during thermal reactions in YE requires further investigation.
Purpose of the Study:
- To investigate the effects of thermal treatment on yeast extract composition.
- To elucidate the relationship between volatile and non-volatile compounds in yeast extract under varying temperatures.
- To characterize the aroma and taste profiles of yeast extract after thermal processing.
Main Methods:
- High-Performance Liquid Chromatography (HPLC) and Liquid Chromatography-Mass Spectrometry/Mass Spectrometry (LC/MS/MS) for non-volatile compound analysis.
- Gas Chromatography-Olfactometry/Mass Spectrometry (GC/O/MS) using Solid-Phase Microextraction (SPME) and Stir Bar Sorptive Extraction (SAFE) for volatile compound identification.
- Sensory analysis to evaluate taste and aroma profiles at different temperatures.
Main Results:
- Non-volatile compounds generally decreased with increasing temperature, with exceptions in some amino acids; peptides degraded.
- Temperatures above 120°C induced bitter and sour tastes.
- Volatile compounds, including furans, pyrazines, thiophenes, and sulfur compounds, increased with temperature, leading to distinct aroma profiles (buttery, green, nutty, meaty at lower temperatures; strong sour and sulfurous at 140°C).
Conclusions:
- Thermal treatment significantly alters YE composition, reducing non-volatiles and producing diverse volatiles.
- A negative correlation exists between non-volatile and volatile compound concentrations post-thermal treatment.
- Significant relationships were observed between different odorants, taste precursors, and aroma-active compounds in thermally treated YE.
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