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Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars

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Abstract

Hydrolyzed vegetable proteins (HVPs) are widely used food flavorings. This study investigated the volatiles formed in thermally reacted model systems containing HVPs (made from defatted soy, corn gluten, and wheat gluten) and reducing sugars (glucose and fructose). Three types of HVPs, which had different free amino acid compositions, generated qualitatively and quantitatively different volatile compounds. In the results of principal component analysis, each thermally reacted system could be distributed according to type of HVPs and sugars. Aldehydes and pyrazines highly correlated with glucose- and fructose-containing model systems, respectively. In particular, model systems containing soy HVPs showed higher contents of sugar-degraded compounds, such as maltol, furfuryl alcohol, and cyclotene. However, some Strecker aldehydes and nitrogen-containing heterocyclic compounds, whose formation required amino acids, were more abundant in model systems containing corn and wheat HVP.

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Acknowledgements

This work was supported by the National Research Foundation of Korea (NRF) grant (NRF-2020R1A2C2004724) and project BK21 FOUR (Fostering Outstanding Universities for Research) (No. 4299990914600) funded by the Korea government (MSIT).

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  1. Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760, Republic of Korea

    Hyunsu Cho & Young-Suk Kim

  2. Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, Republic of Korea

    Min Kyung Park

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  1. Hyunsu Cho
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Correspondence to Young-Suk Kim.

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Cho, H., Park, M.K. & Kim, YS. Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars. Food Sci Biotechnol 32, 283–298 (2023). https://doi.org/10.1007/s10068-022-01194-w

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