高静压诱导果糖-大豆肽美拉德反应体系风味成分分析

Analysis of flavor components of fructose-Soybean peptide Maillard reaction induced by high hydrostatic pressure

采用SPME-GC/MS对高静压(High Hydrostatic Pressure,HHP)诱导前后果糖-大豆肽的美拉德反应产物(MRPs)进行风味成分分析,通过质谱检索,分别鉴定出78种和80种风味成分,总含量为143.81μg/g、241.01μg/g,包括杂环类、酮类、醛类、醇类、酯类等化合物,其中HHP诱导后MRPs杂环类化合物含量明显增加。感官评定结果显示:HHP诱导获得MRPs在提升焦甜味、鲜味、醇厚味和持续感的呈味效果较好。研究结果为MRPs开发和应用提供了理论依据。

The flavor components of Maillard reaction products （MRPs） of fructose- Soybean peptide before and after induced by high hydrostatic pressure （HHP） were analyzed by SPME-GC/MS. There were 78 and 80 flavor components were identified by mass spectrometry, and the total contents were 143.81μg/g and 241.011μg/g respectively, including heterocyclic compounds, ketones, aldehydes, alcohols, esters and other compounds. The content of MRPs heterocyclic compounds increased obviously after induced by HHP. The results of sensory evaluation showed that the sweetness, umami, mellow taste and persistency can be greatly promoted by HHP-induced MRPs generation. The results provide a theoretical basis for the development and application of MRPs.