Effects of glucose and acid-hydrolysed vegetable protein on the volatile components of extruded wheat starch

Food Chemistry

Volumn 100, Issue 2, 2007, Pages 678-692

  Solina, Marica ^a   Johnson, Robert L ^b   Whitfield, Frank B ^b  

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

^b CSIRO   (Australia)

Author keywords

Acid hydrolysed vegetable protein; Extrusion; Glucose; Non volatiles; Odour; Starch; Volatiles

Indexed keywords

ALDEHYDE; ALIPHATIC COMPOUND; ALKADIENE; ALKANONE; ALKENE; FATTY ACID DERIVATIVE; GLUCOSE; PYRAZINE DERIVATIVE; PYRROLE DERIVATIVE; STARCH; SULFUR DERIVATIVE; VEGETABLE PROTEIN; VOLATILE AGENT;

ARTICLE; FOOD PROCESSING; GAS CHROMATOGRAPHY; HYDROLYSIS; LIPID COMPOSITION; LIPID DEGRADATION; MASS SPECTROMETRY; MOISTURE; ODOR; OLFACTOMETRY; TEMPERATURE SENSITIVITY; WHEAT;

TRITICUM AESTIVUM;

EID: 33745265220     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.10.021     Document Type: Article

References (23)

1. Aldrich. Flavours and Fragrances (1998), Milwaukee, Sigma-Aldrich pp. 1-115
2. Badings H.T. Cold-storage defects in butter and their relation to the autoxidation of unsaturated fatty acids. Nederlands Melk en Zuiveltijdschr 24 (1970) 147-256
3. Bredie W.L.P., Hassell G.M., Guy R.C.E., and Mottram D.S. Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars. Journal of Cereal Science 25 (1997) 57-63
4. Bredie W.L.P., Mottram D.S., and Guy R.C.E. Aroma volatiles generated during extrusion cooking of maize flour. Journal of Agricultural and Food Chemistry 46 (1998) 1479-1487
5. Bredie W.L.P., Mottram D.S., Hassell G.M., and Guy R.C.E. Sensory characterisation of the aromas generated in extruded maize and wheat flour. Journal of Cereal Science 28 (1998) 97-106
6. Bruechert L.J., Zhang Y., Huang T.-C., Hartman T.G., Rosen R.T., and Ho C.-T. Contribution of lipids to volatile generation in extruded corn-based model systems. Journal of Food Science 53 (1988) 1444-1447
7. Camire M.E., and Belbez E.O. Flavor formation during extrusion cooking. Cereals Foods World 41 (1996) 734-736
8. Camire M.E., Camire A., and Krumhar K. Chemical and nutritional changes in foods during extrusion. CRC Critical Reviews in Food Science and Nutrition 29 (1990) 35-57
9. Englyst H.N., and Hudson G.J. Colorimetric method for routine measurement of dietary fibre as non-starch polysaccharides. A comparison with gas-liquid chromatography. Food Chemistry 24 (1987) 63-76
10. Farouk A., Pudil F., Janda V., and Porkornỳ J. Effect of amino acids on the composition and properties of extruded mixtures of wheat flour and glucose. Nahrung 44 (2000) 188-192
11. Fors S. Sensory properties of volatile Maillard reaction products and related compounds: A literature review. The Maillard reaction in foods and nutrition. In: Waller G.R., and Feather M.S. (Eds). ASC Symposium Series 215 (1983), American Chemical Society, Washington, DC 185-286
12. Frankel E.N., Neff W.E., and Selke E. Analysis of autoxidized fats by gas chromatography - mass spectrometry: VII. Volatile thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenate. Lipids 16 (1981) 279-285
13. Ho C.-T., and Riha W.E. Formation of Maillard aromas during extrusion cooking. In: O'Brien J., Nursten H.E., Crabbe M.J.C., and Ames J.M. (Eds). The Maillard reaction in foods and medicine (1998), The Royal Society of Chemistry, Cambridge, UK 187-196
14. Hwang C.-F., Riha W.E., Jin B., Karwe M.V., Hartman T.G., Daun H., et al. Effect of cysteine addition on the volatile compounds released at the die during twin-screw extrusion of wheat flour. Lebensmittel Wissenschaft und Technologie 30 (1997) 411-416
15. Neff W.E., Frankel E.N., Selke E., and Weisleder D. Photosensitized oxidation of methyl linoleate monohydroperoxides: hydroperoxy cyclic peroxides dehydroperoxides, keto esters and volatile thermal decomposition products. Lipids 18 (1983) 868-876
16. Official Methods of AOAC International, (1995). Supplement March 1996 (16th ed.), Official Methods 920.85, 922.06, 940.28, 963.22, 991.39 Gaithersburg: AOAC International.
17. Parker J.K., Hassell G.M.E., Mottram D.S., and Guy R.C.E. Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours. Journal of Agricultural and Food Chemistry 48 (2000) 3497-3506
18. Politz M.L., Timpa J.D., White A.R., and Wasserman B.P. Non-aqueous gel permeation chromatography of wheat starch in dimethylacetamide (DMAC) and LiCl: extrusion-induced fragmentation. Carbohydrate Polymers 24 (1994) 91-99
19. Riha W.E., and Ho C.-T. Flavour generation during extrusion cooking. Advances in experimental medicine and biology. In: Shahidi F., Ho C.-T., and van Chuyen N. (Eds). Process-induced chemical changes in food vol. 434 (1998), Plenum Press, New York 297-306
20. Riha W.E., Hwang C.-F., Karwe M.V., Hartman T.G., and Ho C.-T. Effect of cysteine addition on volatiles of extruded wheat flour. Journal of Agricultural and Food Chemistry 44 (1996) 1847-1850
21. Solina M., Baumgartner P., Johnson R.L., and Whitfield F.B. Volatile aroma compounds of soy protein isolate and acid-hydrolysed vegetable protein. Food Chemistry 90 (2005) 861-873
22. Vernin G., and Párkányi C. Mechanisms of formation of heterocyclic compounds in Maillard and pyrolysis reactions. In: Vernin G. (Ed). Chemistry of heterocyclic compounds in flavours and aromas (1982), Ellis Horwood Limited, Chichester 151-207
23. Villota R., and Hawkes J.G. Flavouring in extrusion: An overview. In: Parliament T.H., Morello T.H., and McGorrin M.J. (Eds). Thermally Generated Flavours; Maillard, Microwave and Extrusion Processes. ACS Symposium Series 543 (1994), American Chemical Society, Washington DC 280-295