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Food Chem

Title:		Effects of phytase/ethanol treatment on aroma characteristics of rapeseed protein isolates
Author(s):		Chen Y; Tao X; Hu S; He R; Ju X; Wang Z; Aluko RE;
Address:		"College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China. College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China. Electronic address: zhigaowang1@gmail.com. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada"
Journal Title:		Food Chem
Year:		2024
Volume:		20230809
Issue:
Page Number:		137119 -
DOI:		10.1016/j.foodchem.2023.137119
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study investigates enhancing the flavor of rapeseed protein isolate (RPI), a protein-rich substance with an unfavorable taste, through phytase/ethanol treatment. Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC x GC-TOF-MS) analysis identified 268 volatile compounds in RPI. The study found that this treatment significantly altered the content of these compounds, reducing sourness and enhancing sweetness and fruitiness. The analysis also showed that the treatment notably increased the relative odor activity values (ROAVs) of key aroma compounds, improving RPI's flavor. Sensory evaluation confirmed the positive impact of the treatment, indicating its potential to make RPI a more acceptable ingredient in the food industry"
Keywords:		Odorants/analysis *6-Phytase *Brassica napus *Volatile Organic Compounds/analysis Fruit/chemistry Olfactometry/methods Aroma characteristics GCxGC-TOF-MS Phytase Rapeseed protein isolate Relative odor activity value Sensory evaluation;
Notes:		"MedlineChen, Yao Tao, Xuan Hu, Shengqing He, Rong Ju, Xingrong Wang, Zhigao Aluko, Rotimi E eng England 2023/08/13 Food Chem. 2024 Jan 15; 431:137119. doi: 10.1016/j.foodchem.2023.137119. Epub 2023 Aug 9"