Affiliation:
1. Igor Sikorsky Kyiv Polytechnic Institute; Poltava State Agrarian University, Ukraine
2. Odessa National Technological University, Ukraine
3. Igor Sikorsky Kyiv Polytechnic Institute, Ukraine
Abstract
The article is devoted to the analysis of the main factors accompanying the use of aroma precursors, in particular, of a lipid nature, in food raw materials. The prerequisites for the impact on the precursors of aroma with the help of plant enzymes are given. The purpose of the article is to analyze the biotechnological aspect, which is based on enzymatic reactions with aroma precursors and enzymes of plant origin. Features of the mechanism of action of lipid precursors are highlighted, their diversity causing various characteristic reactions is analyzed, and possible end products of reactions with certain odors are noted. The attention is paid to the issue of the status of the naturalness of flavor precursors in food products, which varies in different countries. A scheme of factors influencing the formation of aroma from lipid precursors has been developed. The influence of pigments of carotenoid nature on the aroma is considered, namely: examples of instantaneous change of watermelon aroma to pumpkin one due to isomerization of carotenoids are given. The main factors of enzymatic formation of aroma from precursors of polyunsaturated fatty acids for their effective use by creating micromicelles are summarized. A way to overcome the barrier of interaction between lipid precursors of a hydrophobic nature and hydrophilic enzymes has been substantiated. It is proposed to accelerate enzymatic reactions under in vitro conditions and use the vacuum effect to overcome the barrier between enzymes and precursors. To explain the effect of vacuum in a system with enzymes, ideas about disjoining pressure and the reasonable expediency of its use are considered. A schematic process flow diagram for the restoration of aroma lost during the technological processing of raw materials is given; it demonstrates the factors for ensuring interfacial activation conditions for enzymes and aroma precursors.
Publisher
Kyiv Politechnic Institute
Reference72 articles.
1. Pain, Smell, and Taste in Adults: A Narrative Review of Multisensory Perception and Interaction;Sandri;Pain Ther,2021
2. Neurogastronomy as a Tool for Evaluating Emotions and Visual Preferences of Selected Food Served in Different Ways;Berčík;Foods,2021
3. Status of the application of exogenous enzyme technology for the development of natural plant resources;Yuan;Bioprocess Biosyst Eng,2021
4. Regulation (EC) No 1334/2008 of the European Parliament and of the Council on 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC. Off J Europ Union. 2008 Dec;L354/34.
5. Varelis P, Melton L, Shahidi F. Encyclopedia of food chemistry. Amsterdam: Elsevier; 2018. 2194 p. ISBN: 9780128140451
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献