美拉德反应对牛肉酶解物风味特性的影响
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- 英文论文题名：Effect of Maillard reaction on the flavor characteristics of enzymic beef hydrolysate products
- 论文作者：康乐 ; 宋焕禄
- 英文论文作者：Kang Le ; Song Huanlu ; College of Food Science ; Beijing Technology and Business University
- 年：2016
- 作者机构：北京工商大学食品学院;
- 论文关键词：美拉德反应 ; 牛肉酶解物 ; 感官特性 ; 气味物质 ; 滋味物质
- 英文论文关键词：maillard reaction ; enzymic beef hydrolysate ; sensory properties ; aroma compounds ; taste substances
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS264;TS201.2
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：122k
- 原文格式：O
- 会议级别：全国
摘要
本文通过构建牛肉酶解物原液、牛肉酶解液热降解反应及牛肉酶解液-Cys-木糖关拉德反应三大模型体系进行对比研究,利用GC-O-MS、HPLC两大高精度分析仪器结合风味感官鉴评,探索美拉德反应对牛肉酶解物风味特性的影响。结果表明:美拉德反应使得牛肉酶解物产生强烈的肉香味。热处理作用使其鲜味、醇厚味具有大幅度提升。此外,相较于牛肉酶解物原液,其美拉德反应产物对空白鸡汤模型溶液的增鲜提厚作用除强度增加外,持续感、后味强度都有大幅度提升。结合风味物质的含量测定发现:三种体系中关拉德反应产物鲜味氨基酸含量最低,而其鲜味强度却最高,说明鲜味是多种滋味物质共同作用的结果。牛肉肽经热降解反应后更多的降解到1000-3000Da,而经美拉德反应后更多的降解到<1000Da,说明肽降解作用有利于鲜味和醇厚感的提升。此外,美拉德反应使得牛肉酶解物产生59种挥发性风味物质,其中,呋喃类、醛酮类、吡嗪类、噻吩类及噻唑类化合物共同作用最终呈现饱满柔和的肉香味。
In this research,3 model systems included enzymic beef hydrolysate products fluid,the thermal degradation reaction and the Maillard reaction of enzymic beef hydrolysate products-Cys-xylose were established to investigate the effect of Maillard reaction on the flavor characteristics of enzymic beef hydrolysate products,by flavor sensory evaluation combined with gas chromatography-olfactometry-mass spectrometry and high performance liquid chromatography.Results showed that;enzymic beef hydrolysate products generated a strong meat flavor by Maillard reaction and its umami & kokumi taste intensity had a sharp increase by heat treatment.In addition,the umami & kukomi taste,continuity and after taste intensity of white chicken soup were enhanced significantly by enzymic beef hydrolysate Maillard reaction products compared to the original fluid.Combined with the content of flavor compounds determined by analytical instruments:umami taste intensity of the Maillard reaction products were the strongest while the content of umami amino acids were the lowest.It demonstrated that the sensory of umami taste was the result of much taste substances interaction.The beef peptides degraded more to 1000-3000 Da in thermal degradation system but more to < 1000 Da in Maillard reaction system.It explained that peptide degradation could improve the umami& kokumi taste intensity.Moreover,enzymic beef hydrolysate products generated 59 kinds of volatile compounds via Maillard reaction.The interaction of furans,aldehydes and ketones,pyrazines,thiophenes and thiazoles made its Maillard reaction products have a rich and soft meat aroma.
In this research,3 model systems included enzymic beef hydrolysate products fluid,the thermal degradation reaction and the Maillard reaction of enzymic beef hydrolysate products-Cys-xylose were established to investigate the effect of Maillard reaction on the flavor characteristics of enzymic beef hydrolysate products,by flavor sensory evaluation combined with gas chromatography-olfactometry-mass spectrometry and high performance liquid chromatography.Results showed that;enzymic beef hydrolysate products generated a strong meat flavor by Maillard reaction and its umami & kokumi taste intensity had a sharp increase by heat treatment.In addition,the umami & kukomi taste,continuity and after taste intensity of white chicken soup were enhanced significantly by enzymic beef hydrolysate Maillard reaction products compared to the original fluid.Combined with the content of flavor compounds determined by analytical instruments:umami taste intensity of the Maillard reaction products were the strongest while the content of umami amino acids were the lowest.It demonstrated that the sensory of umami taste was the result of much taste substances interaction.The beef peptides degraded more to 1000-3000 Da in thermal degradation system but more to < 1000 Da in Maillard reaction system.It explained that peptide degradation could improve the umami& kokumi taste intensity.Moreover,enzymic beef hydrolysate products generated 59 kinds of volatile compounds via Maillard reaction.The interaction of furans,aldehydes and ketones,pyrazines,thiophenes and thiazoles made its Maillard reaction products have a rich and soft meat aroma.
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