ArticleFood science and biotechnology2023
Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars.
Article in Food science and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 8 citations in OpenAlex.
- Fermentation quality improvement of cigar wrapper inoculated with exogenous strain Staphylococcus capitis S1.Scientific reports · 2025Article
- Impact of Extrusion Parameters on the Formation ofInternational journal of molecular sciences · 2024Article
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
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Abstract
Hydrolyzed vegetable proteins (HVPs) are widely used food flavorings. This study investigated the volatiles formed in thermally reacted model systems containing HVPs (made from defatted soy, corn gluten, and wheat gluten) and reducing sugars (glucose and fructose). Three types of HVPs, which had different free amino acid compositions, generated qualitatively and quantitatively different volatile compounds. In the results of principal component analysis, each thermally reacted system could be distributed according to type of HVPs and sugars. Aldehydes and pyrazines highly correlated with glucose- and fructose-containing model systems, respectively. In particular, model systems containing soy HVPs showed higher contents of sugar-degraded compounds, such as maltol, furfuryl alcohol, and cyclotene. However, some Strecker aldehydes and nitrogen-containing heterocyclic compounds, whose formation required amino acids, were more abundant in model systems containing corn and wheat HVP. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-022-01194-w.
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