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Article Abstract
In this study, pig blood (PB), milk whey (MW), cow gelatin (CG), and pig gelatin (PG) were used to investigate the flavor profiles of hydrolyzed animal byproduct proteins using biomimetic sensory-based machine perception techniques and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). In addition, this study aimed to explore their potential application in the food industry as a food source. In taste patterns and volatile compounds, PB hydrolyzed with pepsin exhibited the most pronounced umami taste and a glassy odor similar to green and almond. However, PB hydrolyzed with alcalase did not exhibit this distinctive characteristic. In addition, the chemometrics approaches of flavor compounds showed that taste patterns and volatile compounds were influenced by the types of substrate, regardless of the utilization of enzyme types. This study provides flavor profiles of hydrolysis by-product proteins (prototypes) that can be used as a basic database for sensomics combined with chemometrics.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11930180 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2025.102343 | DOI Listing |
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