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Unconventional proteins as aroma precursors.: Chemical analysis of the volatile compounds in unheated and heated rapeseed protein model systems
SIK – Svenska livmedelsinstitutet.
1976 (English)In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 24, no 3, 437-442 p.Article in journal (Refereed)
Abstract [en]

Model samples containing rapeseed protein were analyzed by gas chromatography and mass spectrometry. The headspace of samples, unheated and heated, with or without addition of fat and starch, was investigated. Over 100 compounds were identified, representing aliphatic hydrocarbons, alcohols, aldehydes, ketones, nitriles, and furan derivatives, and sulfur-containing compounds. Determinations were made of the absolute concentrations in the headspace gas of about 70 of the compounds judged to be of potential interest from the point of view of aroma. On heating of the samples, the concentrations of volatiles generally increased and new compounds were detected. Of importance for the aroma of the heated samples is the presence of aliphatic aldehydes, sulfur compounds, furans, and probably also nitrogen-containing compounds. © Copyright 1976 by the American Chemical Society.

Place, publisher, year, edition, pages
1976. Vol. 24, no 3, 437-442 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8814OAI: oai:DiVA.org:ri-8814DiVA: diva2:966687
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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