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Characterization of key aroma compounds in vegetable proteins foods

Abstract : The flavour profile of vegetable proteins food is complex due to the presence of a large number of compounds belonging to different chemical classes. The manufacturing process use many parameters of which temperature plays a role in the generation of volatile compounds.The flavour profile of two vegetable proteins sample (high and low thermal processing) were studied. GC-MS analyses detected and identified 71 aroma compounds (pyrazines, alcohols, ketones, aldehydes) in the two samples. Quantification showed a difference between the two thermal treatments. GC-O analysis described 70 olfactive areas, 39 of which attributed to a chemical compound.
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https://hal.inrae.fr/hal-03264683
Contributor : Sabine Julien <>
Submitted on : Friday, June 18, 2021 - 2:32:23 PM
Last modification on : Wednesday, June 23, 2021 - 10:47:37 AM

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Karine Gourrat, Marine Voisine, Andreas Redl, Olivier Berdeaux. Characterization of key aroma compounds in vegetable proteins foods. The 16th Weurman Flavour Research Symposium, Elisabeth GUICHARD et Jean-Luc LE QUERE, May 2021, Dijon, France. ⟨hal-03264683⟩

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