Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup
| Autor: | Hoda H. M. Fadel, Shereen N. Lotfy, Mohamed S. Taher, Khaled F. El-Massry, Fatma Sh Abd El-Aleem |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
chemistry.chemical_classification
Mushroom Chromatography biology Chemistry 010401 analytical chemistry Flavour Extraction (chemistry) 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences 0104 chemical sciences 0404 agricultural biotechnology Yeast extract Nucleotide Food science Palatability Control sample Aroma Food Science |
| Zdroj: | International Journal of Food Properties. 20:S1182-S1194 |
| ISSN: | 1532-2386 1094-2912 |
| DOI: | 10.1080/10942912.2017.1286506 |
| Popis: | Real beef soup samples were separately supplemented with 5-nucleotides extracted from mushroom before and after extraction of soluble sugars (NM and NMs, respectively) and yeast extract. Headspace volatiles and flavour palatability of each sample were compared with beef soup supplemented with 5-IMP and control sample. Each investigated enhancer revealed significant release of thiol-containing compounds. 3-Mercapto-2-butanone was the major identified compound in the headspace volatiles of all samples. However, the sample supplemented with 5-IMP + NM showed the highest release of this compound followed by S-NM compared with other samples. The high palatability of sample S-NM may be correlated to the high content of 2-methyl-3-furanthiol. |
| Databáze: | OpenAIRE |
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