鸡肉酶解物/酵母抽提取物-Maillard反应产生肉香味化合物的研究

Study on Isolation & Identification of Meat Flavor Compounds of Enzymatically Hydrolyzed Chicken in Maillard Reaction System

犤鸡肉酶解物-(一品鲜)酵母抽提物-HVP犦maillard反应模型系统产生的挥发性香气化合物被用气-质联机分析。一些关键性的肉味或鸡肉味化合物被鉴定出来如2-甲基-3-呋喃硫醇、2-乙酰基呋喃、2-甲基-四氢噻吩酮、苯乙醛、3-甲基-2-噻吩醛、3-乙基-2-噻吩醛、反式茴香醚、二(2-甲基-3-呋喃基)二硫醚、二(2-甲基-4,5-二氢-3-呋喃基)二硫醚、十六醛、十八醛等,印证了由感官评定优化出的Maillard反应的正确性。

The isolation & identification of volatile compounds of enzymatically hydrolyzed chichen yest extract-HVP Maillard reaction system were done.2-Methy1-3-furanthiol,2-acetylfuran,2-methyl-tetrahydrothiopen-3-one,phenyl acetaldehyde,3-methyl-2-thiopenecarboxaldehyde,3-ethy1-2-thiopenecarboxaldehyde,trans-anethole,bis-(2-methyl-4,5-dihydro-3-furyl)-disulphide,bis-(2-methyl-3-furyl)-disulphide,hexadecanal,octadecanal,et al.were identified.This showed that the model system was successful.