{"title":"Sensorial flavor characteristics and volatile Maillard reaction products of Tenebrio molitor mealworm based-reaction flavors with beef broth-like flavor","authors":"Hyeyoung Park, In Hee Cho","doi":"10.1007/s10068-024-01681-2","DOIUrl":null,"url":null,"abstract":"<p>This study analyzed the sensorial flavor characteristics and volatile Maillard reaction products of <i>Tenebrio molitor</i> mealworm based-reaction flavors (M-RFs) optimized in our previous study; it also explored the main contributors to M-RFs with a desirable beef broth-like flavor. Seven flavor characteristics (i.e., sweet, sour, meaty, sulfur-like, boiled soy sauce-like, baked potato-like, and dried shrimp-like flavors) were profiled in the M-RFs by sensory evaluation; when the baked potato-like, boiled soy sauce-like, sweet, and meaty flavor attributes were intensified, the M-RFs had beef broth-like flavor. Also, pyrazines, pyrroles, and pyrans were strongly associated with them in the partial least-squares regression plot. Those M-RFs were reacted with a small amount of cysteine and a large amount of methionine compared to other M-RFs and it was revealed that cysteine and methionine significantly influenced the desirable beef broth-like flavor characteristics of M-RFs.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"44 1","pages":""},"PeriodicalIF":2.4000,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10068-024-01681-2","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study analyzed the sensorial flavor characteristics and volatile Maillard reaction products of Tenebrio molitor mealworm based-reaction flavors (M-RFs) optimized in our previous study; it also explored the main contributors to M-RFs with a desirable beef broth-like flavor. Seven flavor characteristics (i.e., sweet, sour, meaty, sulfur-like, boiled soy sauce-like, baked potato-like, and dried shrimp-like flavors) were profiled in the M-RFs by sensory evaluation; when the baked potato-like, boiled soy sauce-like, sweet, and meaty flavor attributes were intensified, the M-RFs had beef broth-like flavor. Also, pyrazines, pyrroles, and pyrans were strongly associated with them in the partial least-squares regression plot. Those M-RFs were reacted with a small amount of cysteine and a large amount of methionine compared to other M-RFs and it was revealed that cysteine and methionine significantly influenced the desirable beef broth-like flavor characteristics of M-RFs.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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