ArticleFoods (Basel, Switzerland)2023
Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 12 citations in OpenAlex.
- Developing an Analytical Framework for the Molecular Weight Analysis of Fish-Derived Collagen Peptides in Beverages: A Multi-Method Comparative Study.Food science & nutrition · 2026Article
- Decoding and reconstructing yeast protein flavor based on an integrated sensory-omics approach.Food chemistry: X · 2026Article
- Effect of Temperature and Water Addition Ratio on the Aroma Release of Yeast Proteins.Foods (Basel, Switzerland) · 2025Article
- Influence of Microbial Treatments on Vine Growth and Must Quality: Preliminary Results.Plants (Basel, Switzerland) · 2024Article
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7 authors at 2 institutions in 1 country.
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Abstract
The unique odors of yeast proteins (YPs) are decisive for their application in meat substitutes. Sensory evaluation, electronic nose, and gas chromatography-mass spectrometry/olfactory (GC-MS/O) were combined to characterize the aroma profiles and aroma-active compounds of YPs. The sensory evaluation results indicate that the sweaty aroma had the strongest intensity in YP #10, followed by rice bran, sour, and plastic. The electronic nose could effectively distinguish the aroma differences among five YPs. A total of 27 aroma-active compounds in the five YPs were identified by GC-MS/O. The concentration of 2-methyl-propanoic acid (6.37 μg/kg), butanoic acid (47.46 μg/kg), 3-methyl-butanoic acid (22.50 μg/kg), and indole (943.40 μg/kg) in YP #10's aroma was higher than that of the other YPs. The partial least squares regression method results show that o-cresol, (3S)-3,7-dimethyloct-7-en-1-ol, benzyl alcohol, octanal, 2-methyl-propanoic acid, butanoic acid, 3-methyl-butanoic acid, hexanal, heptanal, and indole were predicted as the potential aroma-active compounds significantly contributing to the aroma profiles of the five YPs. Addition experiments confirmed that the overall aroma profile intensities of the five YP samples were extended with the addition of these ten compounds, verifying their significant contributions.
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