Hydrolysates process flavor

Process flavors include processed (reaction) flavors, fat flavors, hydrolysates, autolysates, and enzyme modified flavors. Production of dairy flavor by enzyme modification of butterfat is an example (Lee et al., 1986 Manley, 1994), while meat flavor produced by enzymatic reactions has a much longer history. 

The inclusion of HVPs into "process flavors" brings in a problem diat the IHPC and hydrolysate industry has dealt with for many yems. During the manufacturing of HVPs, the high acid level (hydrochloric acid) hydrolyzes die... 

Protease (Aspergillus oryzae var.) Produced by controlled fermentation using Aspergillus oryzae var. The purified enzyme occurs as an off white to tan, amorphous powder. Soluble in water (the solution is usually light yellow), but practically insoluble in alcohol, in chloroform, and in ether. Major active principle protease. Typical applications used in the chillproofing of beer, in the production of bakery products, in the tenderizing of meat, in the production of protein hydrolysates, and in the development of flavor in processed foods. 

Most of the starch used in the food and beverage industries is in the form of starch hydrolysates (e.g., glucose, maltose, and isoglucose syrups). In syrup production, yield, ease of processing, color, and flavor are the... 

Traditionally, soy sauce is made by fermentation as described above however, soy sauce can also be made by acid hydrolysis. The resulting product is known as chemical soy sauce, or protein chemical hydrolysate. In this process, defatted soy products or other proteinous materials are first hydrolyzed by heating with 18% HCl for 8—12 h. After hydrolysis, the hydrolysate is neutralized with sodium carbonate and filtered to remove the insoluble materials. The resulting product (chemical soy sauce) is a clear dark-brown liquid. However, chemical soy sauce does not possess the flavor and odor of fermented shoyu. Therefore, to improve its quality, chemical soy sauce is often blended with fermented shoyu to become a semi-chemical product before being sold. 

One of the earliest and most commercially successful examples of producing flavoring materials by fermentation is the production of 4-decalactone from castor oil (Figure 9.11, [83]). Castor oil is unique in that it is made up of nearly 80% ricinoleic acid (12-hydroxy-9-octadecenoic acid). Yarrowia lipolytica initially hydrolyses the ricinoleic acid from the triglyceride and then through P-oxidation, converts this acid to 4-hydroxydecanoic acid. This acid forms a lactone at low pHs to yield the y-decalactone. The yield on this process is generally considered to be ca. 6 g/L which is very attractive. 

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