Sensory chracteristics and volatile compounds of the different molecular weight peptides from enzymatic mungbean meal protein hydrolysate

Abstract

Enzymatic mungbean meal protein hydrolysate was fractionated through a series of membrane filters with molecular weight cut-off membranes of 10, 3 and 1 kDa, respectively. Resulting four fractions were named F1 (>10 kDa), F2 (3-10 kDa) , F3 (1-3 kDa), and F4 (1 kDa). Sensory characteristics of four fractions were obtained from 15 semipanelists. All semipanelists had previously received training in descriptive sensory analysis with more than 20 h of experience in sensory analysis of various food samples. Scores of eb-MPH was quantitative descriptive analysis, with a 5-point scoring test of meaty flavor, bouillon flavor, chicken flavor, pork flavor, smoky flavor, bitter taste, salty taste, sweet taste, sour taste, spicy, umami and overall acceptance. The results showed that F1 , F2, F3 and MF4 were different mainly score in the meaty flavor, chicken flavor, bitterness, umami and overall acceptance. Sensory characteristic of F4 presented the greatest score of sweet flavor (2.9), meaty flavor (3.4), chicken flavor (3.5), pork flavor (3.3), sweetness (1.6) and umami (3.9). Volatile compounds of four fractions were detected using the Dynamic Headspace - Solidphase Microextraction - Gas Chromatography - Massspectrometry (DHS-SPME-GC-MS) technique. This research is the first report of volatile compounds in peptide fraction of mungbean meal protein hydrolysate. The twenty four volatile compounds were detected. Almost volatile compound in F4 showed the highest abundance but they decreased in F3, F2 and F1 , respectively. Total peak area could explain to total volatile concentration in fraction. Total peak area of F1 , F2, F3 and F4 was 1.1x109, 1.52x109, 1.74x109 and 2.29x109. The major volatile compounds of F4 were 3-methyl-butanal, benzeneacetaldehyde, furfural and 2- pentyl-furan with relative peak area of 13.29, 10.67, 10.02 and 9.2%, respectively. The odor characteristics of the major volatile compounds in all fractions were malty, bouillon character, poultry, sweet smell and butter. Especially, F4 had stronger odors than other fractions as determined by sensory characteristic.