Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality
| Autor: | Manal G. Mahmoud, Shereen N. Lotfy, Mohsen S. Asker, Sahar Y. Al-Okbi, Hoda H. M. Fadel |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Soybean meal Solid-phase microextraction 01 natural sciences Sensory analysis Hydrolysate 010608 biotechnology Food science lcsh:Science (General) Flavor Aroma ComputingMethodologies_COMPUTERGRAPHICS lcsh:R5-920 Multidisciplinary Corynbacterium glutamicum biology Chemistry 010401 analytical chemistry food and beverages biology.organism_classification 0104 chemical sciences Nutty flavor Odor Pyrazines Enzymatic hydrolyzed soybean Fermentation Original Article Encapsulation lcsh:Medicine (General) lcsh:Q1-390 |
| Zdroj: | Journal of Advanced Research Journal of Advanced Research, Vol 10, Iss C, Pp 31-38 (2018) |
| ISSN: | 2090-1224 2090-1232 |
| Popis: | Graphical abstract The main objective of this study was to evaluate the ability of Corynbacterium glutamicum to produce a safe nutty like flavor from enzymatic soybean meal hydrolysate (E-SH) and to investigate the effect of encapsulation and storage on the quality of the produced nutty flavoring. C. glutamicum was incubated with E-SH, supplemented and un-supplemented with a mixture of threonine and lysine. The generated volatiles of each culture were subjected to odor sensory analysis. The volatile compounds were analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography coupled with mass spectrometry (GC-MS). The sample showed the best nutty aroma and highest content of the most odorant compounds of nutty flavor was subjected to toxicity test and encapsulated in Arabic gum using spray drier. The stability of the encapsulated flavoring was evaluated during storage. A high correlation was found between the culture growth and consumed sugars. The odor intensity of the generated nutty-chocolate like aroma showed a gradual increase during incubation time. Pyrazines and 2/3- methylbutanal showed the highest content at the end of fermentation time. Encapsulation gave rise to a significant decrease in the branched aldehydes, which are responsible for the chocolate note of the flavoring sample. The high odor intensity of the stored sample was correlated to the significant increase in the pyrazines. The results of GC–MS analysis confirmed those of odor sensory evaluation of the nutty-like flavor. |
| Databáze: | OpenAIRE |
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