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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Using gas chromatography/olfactometry (GCO), major odors from the headspace of aqueous solutions of soy protein isolates were evaluated. Many corresponding odorants were identified by correlating GCO with GC/mass spectrometry (MS) on two separate stationary phases followed by comparing retention times, mass spectra, odor descriptions and odor intensities with authentic standards. Based on aroma extract dilution analyses, the most powerful odorants (strongest and most volatile first) were (1) dimethyl trisulfide, (2) trans,trans-2,4- decadienal, (3) an unidentified burnt soy sauce-like odor, (4) 2-pentyl pyridine, (5) trans,trans-2,4-nonadienal, (6) hexanal, (7) an unidentified charred sweaty feet-like odor, (8) acetophenone, and (9) 1-octen-3-one. This is the first reported occurrence of dimethyl trisulfide in soy protein isolates.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Mean methanethiol headspace concentrations above aqueous slurries of isolated soy proteins (ISP) increased 17-to 36-fold over the controls with the addition of L-cysteine. Corresponding hydrogen sulfide levels were also greatly increased. Dithiothreitol, sodium sulfite, and glutathione increased headspace methanethiol from aqueous ISPs 23-to 44-fold, 8-to 9-fold, and 5-fold, respectively, but did not elevate hydrogen sulfide. These observations, along with the effects from the addition of dithiothreitol/O-acetyl-serine, the addition of a pyridoxial phosphate inhibitor and the intrinsic sulfite content of ISP samples (22 to 31 ppm), indicate that methanethiol from soy proteins is formed by way of components of a sulfite-to-cysteine pathway.
    Type of Medium: Electronic Resource
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