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Author: search.filters.author.Cadwallader, Keith R.Has files: No

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    Item type:Publication,
    Quantitation of three strecker aldehydes from enzymatic hydrolyzed rice bran protein concentrates as prepared by various conditions
    (2019-06-28)
    Arsa, Supeeraya
    ;
    Theerakulkait, Chockchai
    ;
    Cadwallader, Keith R.
    The quantitation of three Strecker aldehydes-2-methypropanal (2-MP), 2-methylbutanal (2-MB), and 3-methylbutanal (3-MB)-from rice bran protein hydrolysate (RBPH) prepared under various conditions were investigated. The preparation conditions included hydrolysis time (0, 0.25, 2, 4, or 8 h), pH adjustment (pH 4.0, 7.0, or 10.0), and sugar addition (sucrose, glucose, or fructose). These conditions provide a significant potential for aroma generation from the Strecker degradation and Maillard reaction. The Strecker aldehyde quantitation was performed using gas chromatography (GC) with cryo-focusing technique. These combined techniques encourage the precise 2-MB and 3-MB quantitation. The highest concentrations of three Strecker aldehydes were found in RBPH that was prepared by alcalase hydrolysis at 4 h with fructose addition (RBPH-F) and adjusted to pH 7.0 before spray drying. Thirty-nine aroma-active compounds of RBPH-F were discovered using solid-phase microextraction coupled with GC-olfactometry.
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    Identification of predominant odorants in Thai desserts flavored by smoking with "Tian Op", a traditional Thai scented candle
    (2009-02-11)
    Watcharananun, Wanwarang
    ;
    Cadwallader, Keith R.
    ;
    Huangrak, Kittiphong
    ;
    Kim, Hun
    ;
    Lorjaroenphon, Yaowapa
    "Tian Op", a traditional Thai scented candle, is used for the smoking and flavoring of sweets, cakes, and other desserts for the purpose of adding a unique aroma to the final product. Gas chromatography-olfactometry, aroma extract dilution analysis, and GC-MS were applied to identify the potent odorants in two types of traditional Thai desserts ("num dok mai" and "gleep lum duan") prepared using a Tian Op smoking process. On the basis of the results of AEDA and calculated odor-activity values, the predominant odorants in the Tian Op flavored desserts were vinyl ketones (C <inf>5</inf>-C<inf>9</inf>), n-aldehydes (C<inf>5</inf>-C<inf>11</inf>), (E)-2-unsaturated aldehydes (C<inf>8</inf>-C<inf>11</inf>), and ω-1-unsaturated aldehydes (C<inf>8</inf> and C<inf>9</inf>). Sensory studies of model mixtures confirmed the importance of n-aldehydes, ω-1-unsaturated aldehydes, and guaiacol as predominant odorants; however, the results showed that vinyl ketones and (E)-2-unsaturated aldehydes, despite having high odor-activity values, may be of only minor importance in the typical aroma profiles of traditional Tian Op smoked desserts. © 2009 American Chemical Society.