Article citationsMore>>

P. Farkas, J. L. Le Quéré, H. Maarse and M. Kovác, “The Standard GC Retention Index Library of Flavour Com pounds,” In: H. Maarse and D. G. Van Der Heij, Eds., Trends in Flavour Research, Elsevier Science B.V., Am sterdam, 1994, pp. 145-149.

has been cited by the following article:

• TITLE: Impact of Preparation Process on the Protein Structure and on the Volatile Compounds in Eisenia foetida Protein Powders

  AUTHORS: Elias Bou-Maroun, Camille Loupiac, Aurélie Loison, Bernadette Rollin, Philippe Cayot, Nathalie Cayot, Elil Marquez, Ana Luisa Medina

  KEYWORDS: Eisenia foetida Protein Powder; Drying Process; Protein Structure; Volatile Compounds;HS-SPME/GC-MS

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.11, October 9, 2013

  ABSTRACT: Protein powders from Eisenia foetida were prepared using different drying processes and fractionation. Differential scanning calorimetry was used to show that heat denaturation occurred during the drying process above 42°C. Protein solubility was also studied. The addition of dissociating reagents allowed concluding that solubility was decreased during oven drying due to thermo denaturation including hydrogen bonds. The volatile compounds of the different powders were extracted by solid phase micro-extraction and identified by mass spectrometry. Volatile compounds were related to lipid oxidation and Maillard reactions occurring during the preparation of the powders. High drying temperatures led to more volatile compounds resulting from Maillard reactions. In the protein powder preparation process, a fractionation step led to a “pulp fraction” and a “juice fraction” of earthworms. The “pulp fraction” contained less odorant volatile compounds resulting from Maillard reactions than the “juice fraction” did.