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Analysis of meaty aroma and umami taste in thermally treated yeast extract by means of sensory-guided screening

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Abstract

YE (yeast extract) has been widely used in the flavor industry as the source to produce the high-quality meaty and umami flavors. It is because YE is rich in the savory and mellow constituents and is important precursors to generate aromas via thermal treatment. This study aims to investigate the change of meaty aroma and umami taste in the hydrolyzed YE during the thermal treatment. In this study, gas chromatography–olfactometry-mass spectrometer (GC-O-MS) was employed to detect the aroma-active compounds, and systematic approaches was used for the taste-active umami proteolytics separation and detection. The reaction conditions of two optimal samples, YE-A and YE-B, were as follows: the reaction time (A) was 90 min, the reaction temperature (B) was at 115 °C, the concentration of YE solution (C) was 0.4 g/mL, and pH (D) was 5.5 and 6.0, respectively. The GC-O-MS results show YE-A contains 31 and YE-B contains 29 key aroma-active compounds, and the priorities of four factors are both C > B > D > A. The key aroma-active compounds that contributed to meaty flavor were both 3-(methylthio)propanal (cooked potato-like), dihydro-5-pentyl-2(3H)-furanone (coconut-like, peach-like), 2-ethyl-3,5-dimethyl pyrazine (potato-like) etc. with OAVs greater than 1. The Q-TOF–MS/MS results show that YE-A contained five umami peptides, which were Ala-Asp-Ala, Pro-Gly-Asp, Glu-Met-His, Gln-Pro-Ser and Val-Glu-His; whereas YE-B contained four umami peptides, which were Glu-Asp, Pro-Ser-Gly, Ala-Glu-Ala, and Gly-Gly-Pro-Gly.

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Abbreviations

YE:

Yeast extract

MSG:

The orthogonal experiment; monosodium glutamate

GC-O-MS:

Gas chromatography–olfactometry-mass spectrometry

SIDA:

Stable isotope dilution assays

UF:

Ultrafiltration

GPC:

Gel permeation chromatography

RP-HPLC:

Reverse-phase high-performance liquid chromatography

UPLC-TOF–MS/MS:

Ultra-performance liquid chromatography combined with time-of-flight mass spectrometry

OAVs:

Odor activity values

TAVs:

Taste activity values

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Acknowledgements

This study is financially supported by National Natural Science Foundation of China (NSFC) Project (31571884).

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Authors and Affiliations

  1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China

    Aygul Alim, Huanlu Song & Tingting Zou

  2. College of Food Sciences and Pharmacy, Xinjiang Agricultural University, Urumqi, 830052, China

    Aygul Alim

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  1. Aygul Alim
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Correspondence to Aygul Alim or Huanlu Song.

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Alim, A., Song, H. & Zou, T. Analysis of meaty aroma and umami taste in thermally treated yeast extract by means of sensory-guided screening. Eur Food Res Technol 246, 2119–2133 (2020). https://doi.org/10.1007/s00217-020-03561-5

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  • DOI: https://doi.org/10.1007/s00217-020-03561-5

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