期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 68, 期 12, 页码 3881-3890出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b07828
关键词
NMR metabolomics; multivariate analysis; enzymatic protein hydrolysis; sensory evaluation; bitter taste
资金
- Nofima through the project PepTek
- Research Council of Norway [245883/F50, 226244/F50]
- Bergen Research Foundation [BFS-NMR-1]
- Sparebankstiftinga Sogn og Fjordane [509-42/16]
Nuclear magnetic resonance (NMR) metabolomics profiling was evaluated as a new tool in sensory assessment of protein hydrolysates. Hydrolysates were produced on the basis of different raw materials (cod, salmon, and chicken), enzymes (Food Pro PNL and Bromelain), and hydrolysis time (10 and 50 min). The influence of raw material and hydrolysis parameters on sensory attributes was determined by traditional descriptive sensory analysis and H-1 NMR spectroscopy. The raw material had a major influence on the attribute intensity and metabolite variation, followed by enzyme and hydrolysis time. However, the formation of bitter taste was not affected by the raw material. Partial least-squares regression (PLSR) on H-1 NMR and sensory data provided good models (Q(2) = 0.55-0.89) for 11 of the 17 evaluated attributes, including bitterness. Significant metabolite-attribute associations were identified. The study confirms the potential prediction of the sensory properties of protein hydrolysates from cod, salmon, and chicken based on H-1 NMR metabolomics profiling.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据