Effects of Three Different Plant Proteins on Flavor Components of Plant-Based Mince Analyzed by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry
TIAN Xing, LIU Lang, DING Yunlong, XIAO Zuowei, LI Jie, LI Zongjun
1.College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China; 2.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 3.Innovation Laboratory of Medicine and Food Homology, Hunan University of Chinese Medicine, Changsha 410208, China
Abstract：Plant-based mince was prepared from textured soybean protein (TSP) with soybean protein isolate (SPI), pea protein isolate (PPI) or peanut protein isolate (PNPI) as an emulsifier, and pork mince and TSP-based mince without emulsifier were used as controls for comparison. The volatile components of all samples were analyzed by solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). Principal component analysis (PCA) was used to determine the major flavor components of plant-based mince based on relative odor activity value (ROAV). Meanwhile, correlation analysis was conducted between the types and contents of flavor free amino acids and the volatile flavor components. The results showed that the plant-based mince contained more types of volatile components than pork mince, especially aldehydes and alkanes, while the content of aromatic substances in pork mince was obviously higher than that in the plant-based mince. According to their ROAVs, nonanal, phenylacetaldehyde, 2-heptanone, n-hexanol, hexanal, 1-octene-3-ol, m-xylene, naphthalene and trans-2,4-heptenal, 3-ethylbenzaldehyde, heptanal, 2-n-pentylfuran, decaldehyde and (E)-2-heptenal principally contributed to the characteristic flavor of the plant-based mince. The content of free amino acids especially sweet amino acids in pork mince was higher than that in the plant-based mince, and the sweet amino acids were significantly correlated with the aromatic substances.
2021, Vol. 35 
