Thermally Generated Flavors from Seal Protein Hydrolysate

Chin Fa Hwang, Fereidoon Shahidi, A. C. Onodenalore, Chi-Tang Ho

Research output: Contribution to journalArticle

5 Scopus citations


Seal meat is a rich source of nutritionally-valuable proteins with a well-balanced amino acid composition. Production of seal protein hydrolysate (SPH) provides a means for better utilization of seal meat. Seal protein hydrolysate alone or in the presence of glucose was heated in a Parr reactor at 150°C 2 hours. Considerable amounts of Maillard reaction compounds, such as Strecker aldehydes, pyrazines, thiazole, and furans were found in these thermally treated reaction mixtures. The addition of glucose to the hydrolysate significantly increased the concentration of most flavor compounds. In addition, small amounts of sulfur-containing compounds, such as 3,5-dimethyl-1,2,4-trithiolane and dimethyldisulfide were also found. These results showed that seal protein hydrolysate may be used as a flavor precursor to improve the flavor quality of processed foods.

Original languageEnglish (US)
Pages (from-to)76-84
Number of pages9
JournalACS Symposium Series
Publication statusPublished - Dec 1 1997


All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Hwang, C. F., Shahidi, F., Onodenalore, A. C., & Ho, C-T. (1997). Thermally Generated Flavors from Seal Protein Hydrolysate. ACS Symposium Series, 674, 76-84.