Effects of ethanol treatment and heat treatment on flavor of camphor seed kernel protein
In order to provide reference for the utilization of camphor seed kernel protein in food,defatted camphor seed kernel powder was used as raw material to prepare camphor seed kernel protein by ethanol washing pre-treatment and heat treatment during the protein preparation process using alkaline solution and acid precipitation method.Then,the flavor compounds of camphor seed kernel protein before and after ethanol treatment and heat treatment were analyzed by headspace solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry(HS-SPME-GC-O-MS)combined with sensory evaluation.The results showed that the volatile flavor substances in camphor seed kernel protein were mainly esters,acids,aldehydes,ketones and alcohols.The total concentration of these substances was 1 542.01 μg/kg in the camphor seed kernel protein prepared without ethanol treatment or heat treatment,it mainly showed"rotten"and"uncomfortable"odors,which mainly contributed by n-capric acid(286.69 μg/kg)and caprylic acid(103.23 μg/kg).After 65％ethanol treatment,70％saponins and 60％polyphenols in defatted camphor seed kernel could be removed,the color of camphor seed kernel protein was improved significantly,and the total content of flavor substances was reduced to 1 242.64 μg/kg.Its flavor was relatively simple,the"fatty"odor was contributed by nonylaldehyde(126.93 μg/kg),and the"grass"odor was contributed by 1-hexanol(4.56 μg/kg)and 2-ethyl-1-hexanol(114.39 µg/kg).After 95％ethanol treatment,80％of the oil in defatted camphor seed kernel was removed,and the total content of flavor substances in the camphor seed kernel protein increased to 2 390.34 pg/kg.The total content of flavor substances in the camphor seed kernel protein increased to 2 081.24 pg/kg after heat treatment,but the intensity of"uncomfortable"odors decreased.In summary,ethanol treatment and heat treatment can change the flavor characteristics of camphor seed kernel protein,and the original unpleasant flavor can be improved.
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