Aroma-active compounds and non-volatile substances determine the characteristic aroma and taste of yeast extract (YE). Changes in the characteristic aroma and taste of YE due to thermal reaction are rarely studied, and the relationship between aroma-active compounds and non-volatile compounds is not yet clear.
RESULTS
Non-volatile compounds identified by HPLC and LC/MS/MS were reduced by a rise in temperature, except for some amino acids. Peptides underwent degradation. In addition, a further rise in temperature above 120 °C resulted in a bitter and sour taste. Furans, pyrazines, thiophenes, thiazoles and some branched chain sulfur compounds were derived from GC/O/MS (SPME and SAFE). Sensory results revealed that the concentration of volatile compounds increased with an increase in temperature. The overall aroma profiles of YE at 25, 100 and 110 °C were buttery, green, nutty and meaty, while YE at 140 °C had a strong sour and sulfur odour.