酵母抽提物-猪肉酶解物-HVP之Maillard反应产生肉香味化合物的研究

Study on Volatile Compounds of Yeast Extract-Enzymatically Hydrolyzed Pork-HVP Maillard Reaction System

分别对猪肉酶解物-酵母抽提物-HVP、猪肉酶解物-HVP两种Maillard反应模型系统所产生的挥发性香气化合物进行了分离、提取及鉴定,从两种系统中都鉴定出了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、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,猪肉酶解物-HVP模拟系统比猪肉酶解物-酵母抽提物-HVP要高许多倍。

The isolation & identification of volatile compounds were made on two Mailand reaction systems,namely:yeast extract -enzymatically hydrolyzed pork-HVP Maillard reaction system and enzymatically hydrolyzed pork-HVP Maillard reaction system as control.2-Methyl-3-furanthiol,2-acetylfuran,2-methyl-tetrahydrothiopen-3-one ,phenylacetaldehyde,3-methyl-2-thiopenecarboxaldehyde,3-ethyl-2-thiopenecarboxaldehyde,trans-anethole,bis-(2-methyl-4,5-dihydro-3-furlyl)-disulphide,bis-(2-methyl-3-furyl)-disulphide,furfuryl thiol,bis(2-furfuryl)disulfide,hexadecanal,octadecanal,et al.were identified.On heating,the yeast extract-enzymatically hydrolyzed pork-HVP Maillard reaction system produced more meat flavor compounds but the contents of several key meat flavor compouns produced from enzymatically hydrolyzed pork-HVP Maillard reaction system were much higher than the former.