Next Article in Journal
Antifungal Activity of Natural Volatile Organic Compounds against Litchi Downy Blight Pathogen Peronophythora litchii
Next Article in Special Issue
Neuroprotective Effects and Mechanisms of Tea Bioactive Components in Neurodegenerative Diseases
Previous Article in Journal
Bauerenol Acetate, the Pentacyclic Triterpenoid from Tabernaemontana longipes, is an Antitrypanosomal Agent
Previous Article in Special Issue
High Add Valued Application of Turpentine in Crop Production through Structural Modification and QSAR Analysis
Article Menu
Issue 2 (February) cover image

Export Article

Open AccessArticle
Molecules 2018, 23(2), 357;

Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
Danish Crown Ingredients, Flæsketorvet 41, 1711 Copenhagen V, Denmark
Author to whom correspondence should be addressed.
Received: 9 January 2018 / Revised: 1 February 2018 / Accepted: 1 February 2018 / Published: 8 February 2018
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
Full-Text   |   PDF [372 KB, uploaded 8 February 2018]   |  


There is a growing market for the use of hydrolysates from animal side-streams for production of high-protein supplements. However, there can be issues with development of off-flavors, either due to the raw material in question or due to the hydrolysis process itself. This study examined the development of volatile compounds during hydrolysis of hemoglobin. Briefly, porcine hemoglobin was hydrolyzed by 0.5% papain for up to 5 h, and the development of volatile compounds was analyzed via gas chromatography-mass spectrometry. The results showed that there was significant development of a number of volatile compounds with time, e.g., certain Maillard reaction and lipid oxidation products, which are likely candidates for the aroma development during hydrolysis. Furthermore, it was shown that development of a number of the volatiles was due to the hydrolysis process, as these compounds were not found in a control without enzyme. View Full-Text
Keywords: hydrolysis; enzyme; enzymatic hydrolysis; hemoglobin; papain; aroma; volatile compounds hydrolysis; enzyme; enzymatic hydrolysis; hemoglobin; papain; aroma; volatile compounds

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Bak, K.H.; Petersen, M.A.; Lametsch, R.; Hansen, E.T.; Ruiz-Carrascal, J. Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain. Molecules 2018, 23, 357.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top