Understanding complex interactions between flavour precursors in meat-pulse products using a flavouromics platform

使用风味组学平台了解肉豆制品中风味前体之间的复杂相互作用

• 批准号: RGPIN-2019-05856
• 负责人: Aliani, Michel
• 金额: $ 2.91万
• 依托单位: University of Manitoba
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2021
• 资助国家: 加拿大
• 起止时间: 2021-01-01 至 2022-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=738548
• 关键词: Understanding; complex; interactions; between; flavour

Meat analogues and extenders are increasingly popular as consumers shift their eating patterns to more sustainable alternatives. Pulse flours are added to meat products to lower total fat, and enhance nutritional content, however a major challenge in doing so is an increased susceptibility to oxidation leading to off-flavours caused by specific volatile organic compounds (VOCs). Heat treatments like micronization can be used to inhibit this oxidative process by decreasing the activity of certain enzymes, such as lipoxygenase (LOX). We have previously demonstrated how micronized pulse flours added to beef burgers could significantly decrease VOCs associated with beany aroma and in turn, increase consumer acceptability. We hypothesize that the addition of pulse flour to meat will create a new matrix, affecting the structure, stability and availability of key flavour precursors, which will impact the generation and concentration of VOCs during cooking. Micronization will also impact the activity of other heat-sensitive enzymes found in pulse flours, which, in turn, will modify the composition and concentration of the final VOCs generated from meat-pulse products. The long-term objective of this research is to gather information related to flavour precursors, VOCs, LOX activity and sensory characteristics of food products combining meat and selected pulse flours with and without micronization in order to generate a database. This database will be used to understand the flavour formation and to predict sensory outcomes of novel food products for the purposes of inactivating enzymes that lead to the formation of undesirable VOCs. The proposed work is highly novel in seeking to elucidate the molecular structure of VOCs, and to understand the role played by various enzymes and naturally occurring PUFAs. Findings will be valuable to Canada's food industry to add further value to pulses, and also to consumers by providing a wider selection of functional foods in the marketplace. The work undertaken in this 5 year cycle will support training opportunities for one Ph.D. and two M.Sc. and five summer undergraduate students, providing a unique experience in a state-of-the-art flavouromics laboratory allowing them to develop an important skill set that will benefit Canada's agricultural industry sector.

随着消费者将饮食模式转向更可持续的替代品，肉类类似物和补充剂越来越受欢迎。豆类面粉被添加到肉制品中以降低总脂肪并提高营养含量，但这样做的一个主要挑战是对氧化的敏感性增加，导致由特定挥发性有机化合物（VOC）引起的异味。热处理如微粉化可用于通过降低某些酶如脂氧合酶（LOX）的活性来抑制这种氧化过程。我们以前已经证明了如何微粉化的脉冲面粉添加到牛肉汉堡可以显着减少与豆香味相关的挥发性有机化合物，从而提高消费者的接受度。我们假设，在肉类中添加豆类面粉将产生一种新的基质，影响关键风味前体的结构、稳定性和可用性，这将影响烹饪过程中VOCs的产生和浓度。蒸煮也会影响豆类面粉中其他热敏酶的活性，这反过来又会改变肉类豆类产品产生的最终挥发性有机化合物的组成和浓度。这项研究的长期目标是收集有关风味前体，挥发性有机化合物，脂氧合酶活性和感官特性的食品结合肉类和选定的脉冲粉微粉化和不微粉化，以产生一个数据库。该数据库将用于了解风味的形成，并预测新食品的感官结果，以灭活导致形成不良挥发性有机化合物的酶。这项工作在试图阐明VOCs的分子结构，以及了解各种酶和天然存在的PUFA所起的作用方面非常新颖。研究结果将对加拿大的食品工业有价值，可以进一步增加豆类的价值，也可以通过在市场上提供更广泛的功能性食品来为消费者提供价值。在这5年周期内开展的工作将为一名博士提供培训机会。以及两名理学硕士和五名暑期本科生，在最先进的风味实验室中提供独特的体验，使他们能够发展一套重要的技能，使加拿大农业工业部门受益。