Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate

BACKGROUND Rice bran is a by‐product obtained from the rice milling industry. The aims of this research were to add value to rice bran by preparation of enzymatic hydrolyzed rice bran protein concentrate (HRPC) as a flavoring agent and the flavoring which was produced by HRPC has not been investigated. Different drying methods (freeze‐drying and spray‐drying) and fructose additions were studied for improvement of rice bran protein sensorial aroma characteristics. RESULTS The most abundant amino acids in liquid HRPC (LH) were glutamic acid, arginine, aspartic acid and leucine. The intensity of desirable aromas, such as cereal‐like, nut‐like, milk‐powder‐like, sweet, and cocoa‐like aroma, were higher in spray‐dried HRPC powder (SHP) than in LH and freeze‐dried HRPC. Volatile compounds, such as aldehydes, pyrazines and ketones, were significantly increased in HRPC powders in which fructose was added before spray‐drying (SHP‐F). Higher amounts of 2‐methylbutanal, 3‐methylbutanal, phenylacetaldehyde, 2,5‐dimethylpyrazine, vanillin, 2‐acetylpyrrole and maltol were detected in SHP‐F. Moreover, these compounds had high odor active values, which accounted for the cocoa‐like, sweet, nut‐like, and milk‐powder‐like characteristics of SHP‐F. CONCLUSIONS These findings could lead to the creation of desirable aroma characteristics of rice bran protein concentrate by different preparation methods. © 2018 Society of Chemical Industry