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Food Res Int

Title:		Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting
Author(s):		Zhang W; Leong SM; Zhao F; Zhao F; Yang T; Liu S;
Address:		"Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore. Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, No. 118 Gaodong Road, Pudong New District, Shanghai 200137, China. Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China. Electronic address: chmlsq@nus.edu.sg"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180214
Issue:
Page Number:		172 - 181
DOI:		10.1016/j.foodres.2018.02.023
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"With an interest to enhance the aroma of palm kernel oil (PKO), Viscozyme L, an enzyme complex containing a wide range of carbohydrases, was applied to alter the carbohydrates in palm kernels (PK) to modulate the formation of volatiles upon kernel roasting. After Viscozyme treatment, the content of simple sugars and free amino acids in PK increased by 4.4-fold and 4.5-fold, respectively. After kernel roasting and oil extraction, significantly more 2,5-dimethylfuran, 2-[(methylthio)methyl]-furan, 1-(2-furanyl)-ethanone, 1-(2-furyl)-2-propanone, 5-methyl-2-furancarboxaldehyde and 2-acetyl-5-methylfuran but less 2-furanmethanol and 2-furanmethanol acetate were found in treated PKO; the correlation between their formation and simple sugar profile was estimated by using partial least square regression (PLS1). Obvious differences in pyrroles and Strecker aldehydes were also found between the control and treated PKOs. Principal component analysis (PCA) clearly discriminated the treated PKOs from that of control PKOs on the basis of all volatile compounds. Such changes in volatiles translated into distinct sensory attributes, whereby treated PKO was more caramelic and burnt after aqueous extraction and more nutty, roasty, caramelic and smoky after solvent extraction"
Keywords:		Adult Amino Acids/*analysis Cooking Female Food Handling/*methods *Hot Temperature Humans Judgment Male Multienzyme Complexes/*chemistry Odorants/*analysis Olfactory Perception Palm Oil Plant Oils/*chemistry Polysaccharides/*analysis Principal Component A;
Notes:		"MedlineZhang, Wencan Leong, Siew Mun Zhao, Feifei Zhao, Fangju Yang, Tiankui Liu, Shaoquan eng Comparative Study Canada 2018/03/28 Food Res Int. 2018 May; 107:172-181. doi: 10.1016/j.foodres.2018.02.023. Epub 2018 Feb 14"