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Viscozyme L Pretreatment on Palm Kernels Improved the Aroma of Palm Kernel Oil After Kernel Roasting

Viscozyme L Pretreatment on Palm Kernels Improved the Aroma of Palm Kernel Oil After Kernel Roasting

Wencan Zhang, Siew Mun Leong, Feifei Zhao, Fangju Zhao, Tiankui Yang, Shaoquan Liu

Food Res Int. 2018 May;107:172-181.

PMID: 29580475

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.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP1193799	2-Acetyl-5-methylfuran		1193-79-9	Price

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