Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins
Enzymatic hydrolysis of food proteins generally changes the techno-functional, nutritional, and organoleptic properties of hydrolyzed proteins. As a result, protein hydrolysates have an important interest in the food industries. However, they tend to be characterized by a bitter taste and some off-f...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/10/1354 |
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| author | Dahlia Daher Barbara Deracinois Alain Baniel Elodie Wattez Justine Dantin Renato Froidevaux Sylvie Chollet Christophe Flahaut |
| author_facet | Dahlia Daher Barbara Deracinois Alain Baniel Elodie Wattez Justine Dantin Renato Froidevaux Sylvie Chollet Christophe Flahaut |
| author_sort | Dahlia Daher |
| collection | DOAJ |
| description | Enzymatic hydrolysis of food proteins generally changes the techno-functional, nutritional, and organoleptic properties of hydrolyzed proteins. As a result, protein hydrolysates have an important interest in the food industries. However, they tend to be characterized by a bitter taste and some off-flavors, which limit their use in the food industry. These tastes and aromas come from peptides, amino acids, and volatile compounds generated during hydrolysis. In this article, sixteen more or less bitter enzymatic hydrolysates produced from a milk protein liquid fraction enriched in micellar caseins using commercially available, food-grade proteases were subjected to a sensory analysis using a trained and validated sensory panel combined to a peptidomics approach based on the peptide characterization by reverse-phase high-performance liquid chromatography, high-resolution mass spectrometry, and bioinformatics software. The comparison between the sensory characteristics and the principal components of the principal component analysis (PCA) of mass spectrometry data reveals that peptidomics constitutes a convenient, valuable, fast, and economic intermediate method to evaluating the bitterness of enzymatic hydrolysates, as a trained sensory panel can do it. |
| first_indexed | 2024-03-10T16:05:01Z |
| format | Article |
| id | doaj.art-bb4bac1701a84061bb9b2725f27ae7a0 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T16:05:01Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-bb4bac1701a84061bb9b2725f27ae7a02023-11-20T14:57:48ZengMDPI AGFoods2304-81582020-09-01910135410.3390/foods9101354Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein ProteinsDahlia Daher0Barbara Deracinois1Alain Baniel2Elodie Wattez3Justine Dantin4Renato Froidevaux5Sylvie Chollet6Christophe Flahaut7UMR Transfrontalière BioEcoAgro N° 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte d’Opale, ICV—Institut Charles Viollette, F-59000 Lille, FranceUMR Transfrontalière BioEcoAgro N° 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte d’Opale, ICV—Institut Charles Viollette, F-59000 Lille, FranceIngredia S.A. 51 Av. Lobbedez-CS 60946, 62033 Arras Cedex, FranceIngredia S.A. 51 Av. Lobbedez-CS 60946, 62033 Arras Cedex, FranceIngredia S.A. 51 Av. Lobbedez-CS 60946, 62033 Arras Cedex, FranceUMR Transfrontalière BioEcoAgro N° 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte d’Opale, ICV—Institut Charles Viollette, F-59000 Lille, FranceUMR Transfrontalière BioEcoAgro N° 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte d’Opale, ICV—Institut Charles Viollette, F-59000 Lille, FranceUMR Transfrontalière BioEcoAgro N° 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte d’Opale, ICV—Institut Charles Viollette, F-59000 Lille, FranceEnzymatic hydrolysis of food proteins generally changes the techno-functional, nutritional, and organoleptic properties of hydrolyzed proteins. As a result, protein hydrolysates have an important interest in the food industries. However, they tend to be characterized by a bitter taste and some off-flavors, which limit their use in the food industry. These tastes and aromas come from peptides, amino acids, and volatile compounds generated during hydrolysis. In this article, sixteen more or less bitter enzymatic hydrolysates produced from a milk protein liquid fraction enriched in micellar caseins using commercially available, food-grade proteases were subjected to a sensory analysis using a trained and validated sensory panel combined to a peptidomics approach based on the peptide characterization by reverse-phase high-performance liquid chromatography, high-resolution mass spectrometry, and bioinformatics software. The comparison between the sensory characteristics and the principal components of the principal component analysis (PCA) of mass spectrometry data reveals that peptidomics constitutes a convenient, valuable, fast, and economic intermediate method to evaluating the bitterness of enzymatic hydrolysates, as a trained sensory panel can do it.https://www.mdpi.com/2304-8158/9/10/1354biocatalysisbitternessmicellar casein hydrolysatesoff-flavorspeptidomicssensory analysis |
| spellingShingle | Dahlia Daher Barbara Deracinois Alain Baniel Elodie Wattez Justine Dantin Renato Froidevaux Sylvie Chollet Christophe Flahaut Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins Foods biocatalysis bitterness micellar casein hydrolysates off-flavors peptidomics sensory analysis |
| title | Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins |
| title_full | Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins |
| title_fullStr | Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins |
| title_full_unstemmed | Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins |
| title_short | Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins |
| title_sort | principal component analysis from mass spectrometry data combined to a sensory evaluation as a suitable method for assessing bitterness of enzymatic hydrolysates produced from micellar casein proteins |
| topic | biocatalysis bitterness micellar casein hydrolysates off-flavors peptidomics sensory analysis |
| url | https://www.mdpi.com/2304-8158/9/10/1354 |
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