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Food Chem

Title:		Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating
Author(s):		Lotfy SN; Fadel HH; El-Ghorab AH; Shaheen MS;
Address:		"Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt. Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt. Electronic address: hodafadel_f@hotmail.com. Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt; Faculty of Science, Chemistry Department, Aljouf University, Saudi Arabia"
Journal Title:		Food Chem
Year:		2015
Volume:		20150416
Issue:
Page Number:		7 - 13
DOI:		10.1016/j.foodchem.2015.04.027
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"A comparative study was carried out between two beef-like flavourings prepared by conventional and microwave heating (CBF and MBF) of enzymatic hydrolysate of mushroom protein with other flavour precursors. GC-MS analysis of the isolated volatiles revealed that the thiol containing compounds were the predominate in both samples. However, MBF comprised higher concentration of these compounds (13.84 +/- 0.06%) than CBF (10.74 +/- 0.06%). The effect of microencapsulation with gum Arabic by using spray drying on the odour profile and volatile compounds of the two encapsulated samples (E-CBF and E-MBF) was investigated. The results revealed significant qualitative and quantitative variations in the volatiles of both samples. The highly volatile compounds decreased remarkably in concentration with encapsulation, while the pyrazines, thiazoles and disulphides showed opposite trend. The significant decrease in the thiol containing compounds in E-CBF and E-MBF were attributed to their oxidation to other compounds such as disulphide compounds which showed significant increase in the encapsulated samples"
Keywords:		Agaricales/*chemistry Amino Acids/analysis Animals Cattle Desiccation Drug Compounding/*methods Female Flavoring Agents/*analysis Food Handling/*methods Fungal Proteins/*chemistry Gas Chromatography-Mass Spectrometry Hot Temperature Humans Hydrolysis Male;
Notes:		"MedlineLotfy, Shereen N Fadel, Hoda H M El-Ghorab, Ahmed H Shaheen, Mohamed S eng England 2015/05/16 Food Chem. 2015 Nov 15; 187:7-13. doi: 10.1016/j.foodchem.2015.04.027. Epub 2015 Apr 16"