Effect of Different Factors on the Aroma Release of Yeast Proteins

Abstract

The unique aroma of yeast proteins (YPs) influences consumer aceptance. Temperature and water content could affect the aroma characteristics of proteins. Herein, the aroma release patterns in YPs were explored via sensory evaluation, electronic nose and gas chromatography–mass spectrometry (GC-MS). Sensory evaluation results showed that after heating, the aroma intensity of YPs initially dropped and then increased. In the range of adding water 1 to 5 times, except for the declined in plastic and others aroma intensity rose. Electronic nose analysis results were consistent with those of the sensory evaluation. Ten volatile compounds were detected in YPs. At the water-YP model, the concentrations of only three volatile compounds decreased with increasing temperature, while the concentrations of rest 22 volatile compounds increased. Results elucidated the effects of temperature and water content on the aroma changes of YPs, which could provide the reference for YP applications in different foods.

Keywords: yeast protein, Electronic nose, aroma release, gas chromatography-mass spectrometry, Sensory evaluation