美拉德反应改善香菇柄酶解液的风味

Flavor improvement of enzymatic hydrolysate of Lentinus edodes stalk by Maillard reaction

该文以香菇柄酶解液为原料,通过美拉德反应对其进行风味改良。以感官评价及吸光度值为评价指标,优化香菇柄酶解液美拉德反应条件,并对反应前后酶解液中氨基酸、有机酸和挥发性风味物质进行分析。香菇柄酶解液美拉德反应最佳工艺条件为:选用果糖与蔗糖复合添加,质量比1∶2,添加质量分数10.0%,初始pH值为5.5,100℃反应110 min。经过美拉德反应,酶解液中的氨基酸和有机酸总量减少,种类及含量也发生了明显变化;采用气相离子色谱(gas chromatography-ion mobility spectrometry,GC-IMS)分析了美拉德反应前后挥发性风味物质的变化,带有不良风味的庚醛、二甲基二硫醚、二甲基三硫醚、3-辛酮和异戊醇等物质含量明显减少甚至消失。生成了香菇柄酶解液美拉德反应产物的特征风味物质,主要为乙醇、环己酮、丙酮、2-甲基吡嗪和2-乙酰基吡咯,可以为体系带来特殊的香甜气息和烤香风味。综上,美拉德反应对香菇柄酶解液风味有明显的改良作用。

The Maillard reaction was used in order to improve the flavor of enzymolysis hydrolysate of Lentinus edodes stalk.The reaction conditions were optimized according to the sensory evaluation and absorbance.The amino acids,organic acids and volatile flavor compounds in the hydrolysate before and after the reaction were analyzed.The optimum reaction conditions were as follows:The addition of fructose and sucrose at 10.0%(mass fraction)with a mass ratio of 1∶2,initial pH of 5.5,and the reaction was performed at 100℃for 110 min.After Maillard reaction,the total amount of amino acids and organic acids in the enzymolysis hydrolysate decreased.Gas chromatography-ion mobility spectrometry(GC-IMS)was used to analyze the flavor before and after Maillard reaction.The content of the substances with undesirable flavor such as heptanal,dimethyl disulfide,dimethyl trisulfide,3-octanone and isoamyl alcohol was significantly reduced and some even disappeared.The characteristic flavor substances of Maillard reaction products were ethanol cyclohexanone acetone 2-methylpyrazine and 2-acetylpyrrole,which can bring special sweet and toasted flavor to the system.In conclusion,Maillard reaction can effectively promote the flavor of enzymatic hydrolysate of Lentinus edodes stalk.