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A Probable Flavoring Principle in Vegetable‐Protein Hydrolysates
Author(s) -
SULSER H.,
DePIZZOL J.,
BÜHI W.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb00846.x
Subject(s) - seasoning , flavor , chemistry , hydrolysis , decarboxylation , hydrolysate , food science , threonine , vegetable proteins , organic chemistry , enzyme , serine , raw material , catalysis
SUMMARY— The characteristic seasoning flavor of hydrolyzed vegetable proteins has previously been attributed to α‐ketobutyric acid formed from threonine under the conditions of acid‐hydrolysis. However, pure α‐ketobutyric acid is virtually odorless and tasteless, and it develops the characteristic flavor only upon ageing. The true flavoring principle is probably α‐hydroxy‐β‐methyl‐Δ. α,β ‐γ‐hexenolactone, which is formed from the acid by dimerization, lactonization, and decarboxylation. This conversion occurs spontaneously, but is greatly accelerated under acidic conditions.