Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC-MS

In the present study, E-nose, E-tongue, and headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology combined with Principal Component Analysis (PCA) were employed to evaluate the flavor characteristics of the volatile and the non-volatile substances generated during the enzymatic hydrolysis of the soybean meal by Alcalase. The results showed that the enzymatic hydrolysis effectively reduced the content of soybean odorous substance 1-octene-3-ol and led to better flavor. However, the excessive enzymatic hydrolysis resulted in the deterioration of the enzymatic hydrolysates flavor. In addition, both radar graph and PCA of E-tongue were able to provide the distribution of flavor substances during the enzymatic hydrolysis of the soybean meal. These results provided a theoretical basis for the improvement of the flavors of the soybean meal and its derived products.

Automated summary

The study utilized E-nose, E-tongue, and HS-SPME-GC-MS technology combined with PCA to evaluate the flavor characteristics of soybean meal during enzymatic hydrolysis. Results showed that moderate enzymatic hydrolysis improved flavor, while excessive enzymatic hydrolysis led to flavor deterioration. E-tongue radar graph and PCA provided distribution of flavor substances during the hydrolysis process, offering theoretical basis for flavor enhancement in soybean meal and its products.