Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Chemicals
2.2. Preparation of Three Seasoning Samples
2.3. Sensory Evaluation
2.4. E-Nose Measurement
2.5. GC–MS Analysis
2.6. ROAV
2.7. Statistical Analysis
3. Results and Discussion
3.1. Sensory Evaluation of Seasoning Samples
3.2. E-Nose Analysis of Seasoning Samples
3.3. Volatile Flavoring Compounds in Seasoning Samples Detected via GC–MS
3.4. Correlation Analysis of Volatile Flavoring Compounds in Seasoning Samples
3.5. Analysis of the Relative Odor Activity Values
3.6. Correlation Analysis between E-Nose Data and Important Volatile Flavoring Compounds
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Appendix A
No. | Sensor | Responding Compounds | Feature Descriptions |
---|---|---|---|
1 | S1 | Short-chain alkanes | Propane, smoke, etc. |
2 | S2 | Carbonaceous materials, etc. | Alcohol, smoke, isobutane, formaldehyde, etc. |
3 | S3 | Hydrogen | Hydrogen, hydrogen-containing gas, etc. |
4 | S4 | P-sulfur compounds | Hydrogen sulfide, sulfide, etc. |
5 | S5 | Nitrogenous substances | Ammonia, amines, etc. |
6 | S6 | Aldehydes and ketones | Toluene, acetone, ethanol, hydrogen, etc. |
7 | S7 | Short-chain alkanes flammable gases, etc. | Methane, natural gas, biogas, etc. |
8 | S8 | Liquefied gas | Liquefied gas |
9 | S9 | Alkanes, alcohols, ketones, etc. | Toluene, formaldehyde, benzene, alcohol, acetone, etc. |
10 | S10 | Pair containing hydrogen, hydrogen, etc. | Hydrogen |
11 | S11 | P-alkanes, carbon monoxide, etc. | Liquefied gas, alkanes, etc. |
12 | S12 | For some organic solvents | Liquefied gas and methane |
13 | S13 | Short-chain alkanes | Methane |
14 | S14 | For short-chain alkanes | Methane, gas, smoke, etc. |
15 | S15 | Sensitive to nitrogenous substances | Ammonia, amines, etc. |
16 | S16 | Sulfide sensitive | Hydrogen sulfide, sulfide, etc. |
17 | S17 | Alcohols, some organic solvents, etc. | Aromatic hydrocarbons, aliphatic hydrocarbons, alicyclic hydrocarbons, halogenated hydrocarbons, ethers, esters, diol derivatives, acetonitrile, pyridine, phenol, etc. |
18 | S18 | Sensitive to alcohols, aldehydes, ketones, and benzenes | Alcohols, ketones, aldehydes, aromatic compounds, etc. |
19 | S19 | Sensitive to short-chain alkanes | Methane, biogas, natural gas, etc. |
20 | S20 | Flammable gas, etc. | Flammable gas, etc. |
21 | S21 | VOC | For example, phenols, ketones, ethyl acetate, cyclohexanone, chlorobenzene, methyl benzene, ether, etc. |
22 | S22 | Sensitive to alkanes, olefins, aromatics, etc. | Liquefied gas, natural gas, gas, propane, propylene, butane, butene, etc. |
23 | S23 | Sensitive to alkanes, olefins, hydrogen, etc. | Liquefied gas, flammable gas, etc. |
24 | S24 | Sensitive to alkanes, carbon monoxide, aldehydes, alcohols, nitrogen oxides, ketones, aldehydes, etc. | Alkanes, alcohol, gas fumes, etc. |
25 | S25 | Sensitive to some organic solvents | Aldehydes, ethers, esters, ketones, aromatic hydrocarbons, aliphatic hydrocarbons, alicyclic hydrocarbons, and halogenated hydrocarbons |
26 | S26 | Sulfides, nitrides, carbides, hydrocarbons and nitrogen hydrogen compounds, etc. | Smoke, cooking odor, etc. |
27 | S27 | Sensitive to short-chain alkanes | Methane, gas, etc. |
No. | Compounds | CAS | Formula | Odor Perception | Relative Content (%) | ||
---|---|---|---|---|---|---|---|
S | F | SF | |||||
Alcohols (13) | |||||||
C1 | 1-Pentanol | 71-41-0 | C5H12O | grassy aroma | ND | ND | 0.0792 ± 0.0127 |
C2 | 1-Adamantanol | 768-95-6 | C10H16O | — | ND | 0.4002 ± 0.1414 | 1.1873 ± 0.0099 |
C3 | 1-Octanol | 111-87-5 | C8H18O | fruit aroma | ND | 0.2673 ± 0.0849 | 0.2359 ± 0.0495 |
C4 | 3-Heptanol, 2,6-dimethyl- | 19549-73-6 | C9H20O | grassy aroma | 1.1082 ± 0.4132 c | 3.1254 ± 0.1697 a | 2.0569 ± 0.5632 b |
C5 | 4-Ethylcyclohexanol | 4534-74-1 | C8H16O | — | 1.4172 ± 0.2828 b | 3.4030 ± 0.5657 a | 0.7901 ± 0.0011 c |
C6 | Benzyl alcohol | 100-51-6 | C7H8O | cherry fruit, nutty, tropical fruit | 0.0555 ± 0.0566 | ND | 0.2609 ± 0.0035 |
C7 | (R,R)-2,3-Butanediol | 24347-58-8 | C4H10O2 | fruit, cream aroma | 0.0114 ± 0.0014 | ND | ND |
C8 | 5-Indanol | 1470-94-6 | C9H10O | floral, fruity aroma | 1.7133 ± 0.4243 a | 1.5143 ± 0.7071 a | 1.0475 ± 0.2134 a |
C9 | 2-Ethylhexanol | 104-76-7 | C8H18O | sweet, floral scent | ND | 0.6647 ± 0.2828 | ND |
C10 | Citronellol | 106-22-9 | C10H20O | citrus, fruity aroma | ND | 0.6654 ± 0.0849 | ND |
C11 | (S)-(+)-3-Methyl-2-butanol- | 1517-66-4 | C5H12O | — | 9.1506 ± 1.5556 a | 6.3878 ± 0.0000 b | 10.2621 ± 2.5431 a |
C12 | 1-[1-Methyl-2-(2-propenyloxy)ethoxy]-2-propanolhoxy]- | 55956-25-7 | C9H18O3 | — | 3.6892 ± 0.9617 a | 3.6236 ± 0.0283 a | 4.0728 ± 0.9988 a |
C13 | 4,5-Octanediol, 2,7-dimethyl- | 154468-18-5 | C10H22O2 | — | 0.6098 ± 0.1414 | ND | 0.0862 ± 0.0035 |
Aldehydes (3) | |||||||
C14 | 3-(4-Hydroxy-phenyl)-propionaldehyde | 20238-83-9 | C9H10O2 | — | 0.7552 ± 0.2828 b | 0.7207 ± 0.0283 b | 1.2925 ± 0.5637 a |
C15 | 2,4-Dimethylbenzaldehyde | 15764-16-6 | C9H10O | almond, burnt sugar odor | 8.6542 ± 1.4142 a | 6.8828 ± 1.0283 b | 7.0034 ± 1.5423 b |
C16 | Hexanal | 66-25-1 | C6H12O | fatty aroma, grass aroma | 2.0000 ± 0.2828 b | 2.2275 ± 0.2927 b | 2.8765 ± 0.8965 a |
Ketones (19) | |||||||
C17 | Acetone | 67-64-1 | C3H6O | mint-like aroma | ND | ND | 0.1013 ± 0.0045 |
C18 | 2-Heptanone | 110-43-0 | C7H14O | fruit aroma | ND | ND | 0.3588 ± 0.0596 |
C19 | 3-Ethylcyclopentanone | 10264-55-8 | C7H14O | pungent smell | ND | 0.5360 ± 0.0424 | 0.1547 ± 0.0014 |
C20 | 2-Nonanone | 821-55-6 | C9H18O | as fruit, flower, oil and herbs like aroma | ND | ND | 0.1691 ± 0.0023 |
C21 | 3-Octen-2-one | 1669-44-9 | C8H14O | fatty, nutty, spicy | ND | ND | 0.0390 ± 0.0000 |
C22 | 3,5-Dimethyl-2-cyclohexen-1-one | 1123-09-7 | C8H12O | — | ND | 0.0797 ± 0.0127 | 0.1121 ± 0.0001 |
C23 | 3,5-Diethyl-2,6-dimethylcyclohex-2-en-1-one | 65416-17-3 | C12H20O | — | ND | ND | 0.1121 ± 0.0261 |
C24 | 2-Decanone | 693-54-9 | C10H20O | fatty, wheat aroma | ND | ND | 0.1281 ± 0.0000 |
C25 | Bicycl [3.3.1]nonane-2,6-dione | 16473-11-3 | C9H12O2 | — | ND | ND | 0.1173 ± 0.0008 |
C26 | 2-Tridecanone | 593-08-8 | C13H26O | fatty, earthy, dairy | 0.0485 ± 0.0424 | ND | 0.0036 ± 0.0002 |
C27 | 3-Ethyl-4-methyl-pyrrole-2,5-dione- | 20189-42-8 | C7H9NO2 | — | 0.3765 ± 0.1414 a | 0.3418 ± 0.0566 a | 0.3966 ± 0.0056 a |
C28 | 2,3-Pentanedione | 600-14-6 | C5H8O2 | — | 0.2031 ± 0.0042 b | 0.2239 ± 0.0284 b | 0.4114 ± 0.0156 a |
C29 | 2,3-Hexanedione | 3848-24-6 | C6H10O2 | creamy, fruity, burnt sugar odor | ND | 0.3154 ± 0.0212 | 0.3875 ± 0.0099 |
C30 | 2-Pentadecanone | 2345-28-0 | C15H30O | fatty, spicy flowers | 0.2473 ± 0.0566 b | 0.2057 ± 0.0071 b | 0.3551 ± 0.0001 a |
C31 | Acetophenone | 98-86-2 | C8H8O | sweet, almond aroma | 0.0809 ± 0.0013 | ND | ND |
C32 | 2-Hexanoylfuran | 14360-50-0 | C10H14O2 | — | 0.7719 ± 0.2828 | ND | ND |
C33 | Acetoin | 513-86-0 | C4H8O2 | sweet, dairy aroma | ND | ND | 0.0975 ± 0.0036 |
C34 | 3,5-Octadien-2-one | 30086-02-3 | C8H12O | fatty | ND | 0.7095 ± 0.0127 | ND |
C35 | Acetylvaleryl | 96-04-8 | C7H12O2 | — | 0.6574 ± 0.0707 | ND | 0.3509 ± 0.0038 |
Esters (6) | |||||||
C36 | 2-Phenylethyl hexanoate | 6290-37-5 | C14H20O2 | fresh, light fatty, wine aroma | 4.4708 ± 0.0990 a | 1.1902 ± 0.1413 c | 3.3734 ± 0.7785 b |
C37 | Phenethyl acetate | 103-45-7 | C10H12O2 | sweet honey, floral | 0.0302 ± 0.0003 | 0.4031 ± 0.0215 | ND |
C38 | Gamma-octanoic lactone | 104-50-7 | C8H14O2 | strong sweet herb aroma | 0.3100 ± 0.0141 b | 0.2410 ± 0.0656 c | 0.4092 ± 0.0002 a |
C39 | 2-Phenylethyl propionate | 122-70-3 | C11H14O2 | sweet red rose aromas, fruity undertones, strong sweet honey | 0.3583 ± 0.0707 a | 0.3149 ± 0.0057 a | 0.3186 ± 0.0007 a |
C40 | 4-Hexanolide | 695-06-7 | C6H10O2 | Fruity aroma | ND | ND | 0.0461 ± 0.0023 |
C41 | Methyl 2-hydroxy-4-methylvalerate | 40348-72-9 | C7H14O3 | — | 0.3037 ± 0.1414 c | 4.1476 ± 1.1123 a | 3.4326 ± 0.2103 b |
Acids (6) | |||||||
C42 | Valeric acid | 109-52-4 | C5H10O2 | cheese aroma | ND | 0.2964 ± 0.1273 | ND |
C43 | Octanoic acid | 124-07-2 | C8H16O2 | bouquet, wine, fruit aroma | 1.3609 ± 0.0849 b | 0.6334 ± 0.0425 c | 4.0491 ± 1.0051 a |
C44 | Hexanoic acid | 142-62-1 | C6H12O2 | Fatty aroma | 0.6793 ± 0.0990 c | 3.6271 ± 0.9130 a | 1.2895 ± 0.0999 b |
C45 | Decanoic acid | 334-48-5 | C10H20O2 | soapy, waxy | 0.9065 ± 0.9899 b | 0.8339 ± 0.0464 b | 1.8000 ± 0.4561 a |
C46 | Butanoic acid | 107-92-6 | C4H8O2 | sour, cheesy, creamy | ND | ND | 0.1701 ± 0.0027 |
C47 | 2-Methylcaproic acid | 4536-23-6 | C7H14O2 | cheesy | ND | ND | 0.4775 ± 0.1458 |
C48 | 3,4-Dimethoxycinnamic acid | 14737-89-4 | C11H12O4 | — | 0.9899 ± 0.1235 a | 0.2828 ± 0.0211 b | 0.0071 ± 0.0001 c |
C49 | 2-Oxo-octanoic acid | 328-51-8 | C8H14O3 | — | ND | 0.0424 ± 0.0004 | ND |
Amines (4) | |||||||
C50 | 2-(Aziridin-1-yl)ethanamine | 4025-37-0 | C4H10N2 | — | 4.5000 ± 0.1414 | 4.2438 ± 0.8698 | ND |
C51 | Acetamide | 60-35-5 | C2H5NO | — | ND | 1.2182 ± 0.2970 | 1.1371 ± 0.2356 |
C52 | Aniline | 62-53-3 | C6H7N | pungent odor | ND | 1.2157 ± 0.2354 | ND |
C53 | 2-Methyl-4-methoxybenzenamine | 102-50-1 | C8H11NO | — | 2.5419 ± 0.7651 | ND | ND |
Aromatics (10) | |||||||
C54 | 3-(Ethylamino)phenol | 621-31-8 | C8H11NO | — | 0.6035 ± 0.1414 a | 0.2147 ± 0.0198 b | 0.5262 ± 0.0056 a |
C55 | Olivetol | 500-66-3 | C11H16O2 | — | ND | ND | 0.0375 ± 0.0021 |
C56 | 4-Hydroxy-3-methoxystyrene | 7786-61-0 | C9H10O2 | smoky bacon, spicy, clove phenolic, woody notes | ND | ND | 0.0212 ± 0.0012 |
C57 | Benzimidazole | 51-17-2 | C7H6N2 | nutty | ND | ND | 0.0422 ± 0.0001 |
C58 | Naphthalene | 91-20-3 | C10H8 | floral and fruity aroma | ND | ND | 0.0067 ± 0.0000 |
C59 | Benzonitrile | 100-47-0 | C7H5N | — | ND | 0.5005 ± 0.0245 | 0.5280 ± 0.3214 |
C60 | 1-Ethylindan | 4830-99-3 | C11H14 | — | 5.0058 ± 0.0000 a | 4.5770 ± 1.0023 b | 4.0342 ± 0.7598 c |
C61 | Phenylethyl Alcohol | 60-12-8 | C8H10O | rose scent | ND | 0.2858 ± 0.1131 | 0.2123 ± 0.0236 |
C62 | o-Tolidine, N,N′-bis(trimethylsilyl)- | 149388-08-9 | C20H32N2Si2 | — | 0.6093 ± 0.1414 | ND | 0.8182 ± 0.1518 |
C63 | Benzothiazole | 95-16-9 | C7H5NS | mushroom, smoke | 0.0082 ± 0.0028 b | 0.0120 ± 0.0028 b | 0.0582 ± 0.0000 a |
Heterocyclics (28) | |||||||
C64 | 2-Methylpyrazine | 109-08-0 | C5H6N2 | roasted, chocolate, nutty aromas | 0.7610 ± 0.0846 b | 0.2239 ± 0.0042 c | 1.0492 ± 0.04586 a |
C65 | 2,5-Dimethylpyrazine | 123-32-0 | C6H8N2 | fried potatoes, dark chocolate aromas | 0.3881 ± 0.0113 b | 0.2623 ± 0.0849 c | 1.0932 ± 0.5623 a |
C66 | Pyrazine, 2-Ethyl-6-methyl- | 13925-03-6 | C7H10N2 | roasted hazelnut aromas | 2.4744 ± 0.5657 a | 0.2339 ± 0.0044 c | 0.8331 ± 0.00114 b |
C67 | 2-Ethyl-5-methylpyrazine- | 13360-64-0 | C7H10N2 | roasted and nutty aromas | ND | 0.0110 ± 0.0001 | ND |
C68 | 3-Ethyl-2,5-dimethylpyrazine | 13360-65-1 | C8H12N2 | roasted, chocolate, nutty aroma | ND | 0.0226 ± 0.0013 | ND |
C69 | Pyrazine, ethyltrimethyl- (8CI,9CI) | 17398-16-2 | C9H14N2 | peanut, hazelnut, cocoa | 1.8934 ± 1.1314 | ND | ND |
C70 | 2-Butyl-3-methylpyrazine | 15987-00-5 | C9H14N2 | caramel, baked goods aroma | ND | ND | 0.1148 ± 0.0036 |
C71 | N-pentylpyrzine | 6303-75-9 | C9H14N2 | — | 0.8319 ± 0.0424 b | 0.8986 ± 0.1273 b | 3.6800 ± 0.8895 a |
C72 | 5-Ethyl-2,3-dimethylpyrazine | 15707-34-3 | C8H12N2 | — | ND | 0.4770 ± 0.0990 | ND |
C73 | 2-Acetyl-3,5-dimethylpyrazine | 4300-08-25 | C8H10N2O | roasted, chocolate, nutty aroma | 2.5950 ± 0.0000 b | 0.2159 ± 0.0212 c | 2.8398 ± 0.0127 a |
C74 | 2-Propylpyrazine | 18138-03-9 | C7H10N2 | soft nutty | ND | ND | 0.0413 ± 0.0023 |
C75 | Pyrazine, 2,5-dimethyl-3-propyl- (8CI,9CI) | 18433-97-1 | C9H14N2 | nutty | ND | 0.2147 ± 0.0198 | ND |
C76 | 2,6-Dimethylpyrazine | 108-50-9 | C6H8N2 | nutty, coffee, cocoa, musty bread, meaty | ND | 1.2300 ± 0.3111 | 1.4220 ± 0.0236 |
C77 | Pyrazine, 2,3-dimethyl- | 5910-89-4 | C6H8N2 | nutty, almond aroma | ND | 0.2324 ± 0.0325 | 0.2480 ± 0.0365 |
C78 | Tetramethylpyrazine | 1124-11-4 | C8H12N2 | nutty, weedy earth, cocoa, peanut, coffee, asparagus | 8.1366 ± 1.4142 c | 12.5390 ± 2.356 b | 11.1259 ± 3.2658 a |
C79 | 2-n-Butyl furan | 4466-24-4 | C8H12O | — | 0.7429 ± 0.1414 | ND | ND |
C80 | 1-(2-Furyl)pentan-1-one | 3194-17-0 | C9H12O2 | — | 4.8815 ± 0.2828 c | 5.3408 ± 1.2832 a | 5.8141 ± 0.9865 b |
C81 | Benzofuran, 2,3-dihydro-2-methyl- | 1746-11-8 | C9H10O | — | 3.4637 ± 0.5657 b | 4.2814 ± 0.9685 c | 0.0126 ± 0.0001 a |
C82 | 2,3-Dihydrobenzofuran | 496-16-2 | C8H8O | sweet and nutty | 2.2616 ± 0.2828 b | 3.0904 ± 0.3625 a | 0.0251 ± 0.0005 c |
C83 | 2-n-Heptylfuran | 3777-71-7 | C11H18O | green, fatty, greasy, lactone, pork | 8.7422 ± 0.4243 a | 8.2710 ± 1.4786 b | 8.0197 ± 1.3664 b |
C84 | 3-Cyano-4,6-dimethyl-2-hydroxypyridine | 769-28-8 | C8H8N2O | astringent, burnt taste | 0.5630 ± 0.0849 a | 0.2193 ± 0.0023 b | 0.5067 ± 0.0269 b |
C85 | Pyridine | 110-86-1 | C5H5N | spicy | 0.7783 ± 0.0990 c | 1.0955 ± 0.2369 b | 1.2557 ± 0.0085 a |
C86 | 2-Acetyl pyrrole | 1072-83-9 | C6H7NO | walnuts, licorice, toast, fried hazelnuts and fish-like aroma | ND | 0.2303 ± 0.2589 | 0.3402 ± 0.0566 |
C87 | 3-Tert-butyl-1H-1,2,4-triazole | 96440-78-7 | C6H11N3 | nutty | 0.3582 ± 0.0707 | ND | 1.3425 ± 0.4808 |
C88 | 5-Methyl-[1,2,4]triazolo [1,5-a]pyrimidin-7-ol | 2503-56-2 | C6H6N4O | — | 0.3302 ± 0.00424 b | 0.4351 ± 0.0071 a | 0.0911 ± 0.0016 c |
C89 | Cyclotetrasiloxane, octamethyl- | 556-67-2 | C8H24O4Si4 | — | 0.7738 ± 0.0990 | ND | 0.1501 ± 0.0707 |
C90 | Dodecamethylcyclohexasiloxane | 540-97-6 | C12H36O6Si6 | — | 2.0215 ± 0.283 a | 1.3961 ± 0.0085 b | 1.8237 ± 0.0325 c |
C91 | 2,3,5-Trimethyl-6-propylpyrazine | 92233-82-4 | C10H16N2 | — | ND | 0.2237 ± 0.0386 | 0.4810 ± 0.1131 |
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No. | Compounds | CAS | Threshold Value (mg/kg) | ROAV Values | ||
---|---|---|---|---|---|---|
S | F | SF | ||||
Alcohols (7) | ||||||
C1 | 1-Pentanol | 71-41-0 | 0.1502 | — | 3.73 | 13.14 |
C2 | 1-Adamantanol | 768-95-6 | 2.0000 | — | 39.62 | 14.80 |
C3 | 1-Octanol | 111-87-5 | 0.1258 | — | 46.77 | |
C6 | Benzyl alcohol | 100-51-6 | 5.1000 | 0.34 | — | 1.28 |
C7 | (R,R)-2,3-Butanediol | 24347-58-8 | 0.0951 | 3.73 | — | — |
C9 | 2-Ethylhexanol | 104-76-7 | 25.4822 | — | 0.49 | — |
C10 | Citronellol | 106-22-9 | 2.2000 | — | 5.64 | — |
Ketones (6) | ||||||
C17 | Acetone | 67-64-1 | 0.8320 | — | — | 3.04 |
C18 | 2-Heptanone | 110-43-0 | 0.1400 | — | — | 63.91 |
C20 | 2-Nonanone | 821-55-6 | 0.0820 | — | — | 51.42 |
C21 | 3-Octen-2-one | 1669-44-9 | 0.2500 | — | — | 33.82 |
C31 | Acetophenone | 98-86-2 | 1.6000 | 1.57 | ||
C34 | 3,5-Octadien-2-one | 30086-02-3 | 0.1500 | — | 88.21 | — |
Esters (4) | ||||||
C37 | Acetic acid, phenethyl acetate | 103-45-7 | 0.2496 | 3.75 | 30.12 | — |
C38 | Gamma-octanoic lactone | 104-50-7 | 0.2000 | 48.10 | 22.47 | 51.01 |
C39 | 2-Phenylethyl propionate | 122-70-3 | 18.0000 | 0.62 | 0.33 | 0.44 |
C40 | 4-Hexanolide | 695-06-7 | 12.5000 | — | — | 0.09 |
Acids (4) | ||||||
C43 | Octanoic acid | 124-07-2 | 3.0000 | 14.08 | 3.94 | 33.66 |
C45 | Decanoic acid | 334-48-5 | 10.0000 | 2.81 | 1.56 | 4.49 |
Amines (2) | ||||||
C51 | Acetamide | 60-35-5 | 160.0000 | — | 0.14 | 0.18 |
C52 | Aniline | 62-53-3 | 70.1000 | — | 0.32 | — |
Aromatics (3) | ||||||
C56 | 4-Hydroxy-3-methoxystyrene | 7786-61-0 | 0.0120 | — | — | 44.04 |
C58 | Naphthalene | 91-20-3 | 0.0060 | — | — | 27.71 |
C63 | Benzothiazole | 90-05-1 | 0.0800 | 3.16 | 2.81 | 18.14 |
Heterocyclics (15) | ||||||
C64 | 2-Methylpyrazine | 109-08-0 | 30.0000 | 0.79 | 0.14 | 0.87 |
C65 | 2,5-Dimethylpyrazine | 123-32-0 | 1.7500 | 6.88 | 2.80 | 26.98 |
C67 | 2-Ethyl-5-methylpyrazine- | 13360-64-0 | 0.0160 | — | 12.79 | — |
C68 | 3-Ethyl-2,5-dimethylpyrazine | 13360-65-1 | 0.0086 | — | 49.05 | — |
C70 | 2-Butyl-3-methylpyrazine | 15987-00-5 | 0.2600 | — | — | 11.00 |
C71 | N-pentylpyrzine | 6303-75-9 | 9.0000 | 2.87 | 1.86 | 10.20 |
C72 | 5-Ethyl-2,3-dimethylpyrazine | 15707-34-3 | 0.5300 | — | 16.78 | — |
C74 | 2-Propylpyrazine | 18138-03-9 | 0.1596 | — | — | 6.46 |
C75 | Pyrazine, 2,5-dimethyl-3-propyl- (8CI,9CI) | 18433-97-1 | 2.0000 | — | 2.00 | — |
C76 | 2,6-Dimethylpyrazine | 108-50-9 | 0.7180 | — | 5.97 | 49.38 |
C77 | Pyrazine, 2,3-dimethyl | 5910-89-4 | 0.8000 | — | 5.42 | 7.73 |
C78 | Tetramethylpyrazine | 1124-11-4 | 2.5250 | 100.00 | 100.00 | 100.00 |
C79 | 2-n-Butyl furan | 4466-24-4 | 10.0000 | 2.31 | — | — |
C85 | Pyridine | 110-86-1 | 2.0000 | 12.08 | 10.22 | 15.66 |
C86 | 2-Acetyl pyrrole | 1072-83-9 | 58.5853 | — | 0.07 | 0.145 |
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Shangguan, L.; Liu, Z.; Xu, L.; Yang, Q.; Zhang, X.; Yao, L.; Li, P.; Chen, X.; Dai, J. Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate. Foods 2024, 13, 2591. https://doi.org/10.3390/foods13162591
Shangguan L, Liu Z, Xu L, Yang Q, Zhang X, Yao L, Li P, Chen X, Dai J. Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate. Foods. 2024; 13(16):2591. https://doi.org/10.3390/foods13162591
Chicago/Turabian StyleShangguan, Lingling, Zixiong Liu, Linglong Xu, Qiao Yang, Xiaoling Zhang, Lan Yao, Pei Li, Xiong Chen, and Jun Dai. 2024. "Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate" Foods 13, no. 16: 2591. https://doi.org/10.3390/foods13162591