Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting. (May 2018)

• Record Type: Journal Article
• Authors: Zhang, Wencan; Leong, Siew Mun; Zhao, Feifei; Zhao, Fangju; Yang, Tiankui; Liu, Shaoquan
• Is Part Of: Food research international. Volume 107(2018)
• Page Start: 172
• Page End: 181
• Publication Date: 2018-05
• Subjects: Viscozyme -- Palm kernel oil -- Roasting -- Aroma -- Maillard reaction -- Caramelization -- Volatile compounds -- Sensory characteristics; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.02.023
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: With an interest to enhance the aroma of palm kernel oil (PKO), Viscozyme L, an enzyme complex containing a wide range of carbohydrases, was applied to alter the carbohydrates in palm kernels (PK) to modulate the formation of volatiles upon kernel roasting. After Viscozyme treatment, the content of simple sugars and free amino acids in PK increased by 4.4-fold and 4.5-fold, respectively. After kernel roasting and oil extraction, significantly more 2, 5-dimethylfuran, 2-[(methylthio)methyl]-furan, 1-(2-furanyl)-ethanone, 1-(2-furyl)-2-propanone, 5-methyl-2-furancarboxaldehyde and 2-acetyl-5-methylfuran but less 2-furanmethanol and 2-furanmethanol acetate were found in treated PKO; the correlation between their formation and simple sugar profile was estimated by using partial least square regression (PLS1). Obvious differences in pyrroles and Strecker aldehydes were also found between the control and treated PKOs. Principal component analysis (PCA) clearly discriminated the treated PKOs from that of control PKOs on the basis of all volatile compounds. Such changes in volatiles translated into distinct sensory attributes, whereby treated PKO was more caramelic and burnt after aqueous extraction and more nutty, roasty, caramelic and smoky after solvent extraction. Graphical abstract: Highlights: Viscozyme treatment resulted in increments of soluble sugars and free amino acids. Obvious changes in O -heterocyclics and Strecker aldehydes were found in treated PKO. Treated PKOs had more roasted and caramelic favour notes. Viscozyme is capable of positively modifying the flavor of the PKO.