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KMID : 1134820210500060562
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 6 p.562 ~ p.569
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Temperature Conditions for Making Savory Microencapsulation Powder from the Hydrolysate of Soy Sauce Residue
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Cha Yong-Jun
Kim Jin-Hyeon
Yu Dae-Ung
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Abstract
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To determine the optimum temperature of reaction flavor for preparing savory microencapsulation powder, five reaction precursors, viz., glutamic acid 0.33% (w/v), proline 0.99% (w/v), methionine 0.42% (w/v), glycine 0.41% (w/v), and fructose 0.5% (w/v), were added to the hydrolysate of soy sauce residue and reacted for 2 hours at 3 conditions (95, 110, and 125°C). A total of 42 volatile flavor compounds were identified at 95°C (34), 110°C (34), and 125°C (35), respectively. Aldehydes and ketones (10) were the most common, followed by acids (8), alcohols (6), furans (6), sulfur-containing compounds (6), aromatic hydrocarbons (5), and a miscellaneous compound (1). However, based on the odor value (OV), the dominant compounds identified were 2-methylpropanal (malty), 3-methylbutanal (malty, cocoa-like), phenylacetaldehyde (honey, flowery), 2-methoxyphenol (burnt/smoky), 4-vinyl-2-methoxyphenol (woody, burnt), 2-methylpropanoic acid (rancid), dimethyl disulfide (cooked onion-like), dimethyl trisulfide (onion-like), and methional (cooked potato-like). Quantitative descriptive analysis (QDA) revealed that the positive odor and taste (soy sauce-like, meaty, and nutty) were higher at 95°C. Based on the QDA and OV values obtained, the optimal condition for reaction flavor was determined to be 2 hours at 95°C. Furthermore, it was observed that temperature conditions had no effect on the processing characteristics of microencapsulation.
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KEYWORD
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soy sauce residue, volatile flavor compound, reaction flavor, microencapsulation, temperature condition
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