从各种牲畜蛋白质替代品中获得的挥发性化合物概况的比较,包括食用昆虫和植物性蛋白质
Min Kyung Park1, Dong-Min Shin2, Yun-Sang Choi1
1Food Processing Research Group, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Food chemistry: X
|July 18, 2024
概括
这项研究揭示了昆虫,植物和牲畜蛋白质中的独特化学特征. 昆虫中的化物和循环化合物,植物蛋白中的化物/化物以及牲畜中的化物会产生独特的风味特征.
科学领域:
- 食品化学 食品化学
- 感官科学 感官科学
- 生物化学 生物化学
背景情况:
- 了解不同蛋白质来源中风味的化学基础对于食品产品的开发至关重要.
- 消费者对各种蛋白质成分的需求正在增加,包括昆虫和植物替代品.
- 蛋白质加工和来源的变化显著影响挥发性化合物概况和感官属性.
研究的目的:
- 识别和比较食用昆虫,植物性蛋白质和牲畜蛋白质的特征性挥发性化学指纹.
- 为了将特定的挥发性化合物与每个蛋白质来源的独特风味概况相关联.
- 为了解和利用替代蛋白质的感官特性提供科学基础.
主要方法:
- 气色谱-质谱法 (GC-MS) 用于分析挥发性化合物.
- 使用感官评估技术来描述与每个蛋白质类型相关的风味配置文件.
- 对昆虫 (Tenebrio molitor,Protaetia brevitarsis),植物性蛋白质 (纹理植物蛋白,豆蛋白) 和牲畜蛋白质 (猪肉,牛肉) 的化学指纹进行比较分析.
主要成果:
- 可食用昆虫表现出高水平的化物和循环挥发性化合物,有助于奶酪,利,绿色,花和甜蜜的音色.
- 植物性蛋白质显示出高度的皮拉辛和 furan,与甜味,脂肪,草味,奶油和烤味有关.
- 牲畜蛋白质,特别是猪肉和牛肉,以子为特征,猪肉显示有酒精,绿色和果味的音符,而牛肉呈现有奶油,果味和酒精的特征.
结论:
- 独特的化学特征区分昆虫,植物和牲畜蛋白质来源的风味特征.
- 鉴定的挥发性化合物提供了对各种蛋白质材料感官属性的分子理解.
- 这项研究促进了基于所需的风味结果的蛋白质成分的知情选择和应用.
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