Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
J Agric Food Chem
; 55(14): 5754-60, 2007 Jul 11.
Article
en En
| MEDLINE
| ID: mdl-17567142
ABSTRACT
Aromas generated in extruded potato snacks without and with addition of 0.25, 0.5, and 1% (w/w) of flavor precursors, cysteine and cystine, were compared and evaluated by descriptive sensory profiling. The results showed that high addition of cysteine (0.5 and 1%) resulted in the formation of undesirable odor and taste described as mercaptanic/sulfur, onion-like, and bitter; on the contrary, addition of cystine even at high concentration gave product with pleasant odor and taste, slightly changed into breadlike notes. GC/O analysis showed cysteine to be a much more reactive flavor precursor than cystine, stimulating formation of 12 compounds with garlic, sulfury, burnt, pungent/beer, cabbage/mold, meatlike, roasted, and popcorn odor notes. Further analysis performed by the AEDA technique identified 2-methyl-3-furanthiol (FD 2048) as a most potent odorant of extruded potato snacks with 1% addition of cysteine. Other identified compounds with high FD were butanal, 3-methyl-2-butenethiol, 2-methylthiazole, methional, 2-acetyl-1-pyrroline, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone. In the case of cystine addition (1%) the highest FD factors were calculated for butanal, 2-acetyl-1-pyrroline, benzenemethanethiol, methional, phenylacetaldehyde, dimethyltrisulfide, 1-octen-3-ol, 1,5-octadien-3-one, and 2-acetylpyrazine.
Buscar en Google
Bases de datos:
MEDLINE
Asunto principal:
Sensación
/
Solanum tuberosum
/
Cisteína
/
Cistina
/
Manipulación de Alimentos
/
Odorantes
Tipo de estudio:
Prognostic_studies
Idioma:
En
Revista:
J Agric Food Chem
Año:
2007
Tipo del documento:
Article
País de afiliación:
Polonia