羊肉酶解液美拉德反应工艺优化及其对挥发性风味物质的影响

Optimization of Maillard Reaction Process of Enzymatic Hydrolysate of Mutton and Its Effect on Volatile Flavor Substances

文章以羊肉酶解液为原料,以A 420 nm和感官评分为指标,优化美拉德反应羊肉香精的最佳条件,并采用气相色谱-离子迁移谱联用技术(gas chromatography-ion mobility spectrometry,GC-IMS)研究美拉德反应产物的挥发性风味物质变化。试验结果表明,美拉德反应的最佳添加参数:以羊肉酶解液为基准,反应温度115℃,反应时间120 min,初始pH值8,葡萄糖添加量1.4 g,L-半胱氨酸添加量0.8 g。所得反应产物呈红褐色,具有羊肉特有香气、海鲜风味及烧烤风味。从美拉德反应产物EMH-MRP-A和EMH-MRP-B中共检测出62余种挥发性风味物质,定性的有41余种挥发性风味物质,其中包括醛类17种、酮类10种、烯类4种、醇类3种、呋喃类3种、噻唑类2种、吡嗪类2种、吡啶类1种。2-呋喃甲硫醇、正壬醛、辛酸乙酯、3-甲基丁醛等化合物风味阈值较低,对整体香气具有重要的贡献作用。

In this paper,with enzymatic hydrolysate of mutton as the raw material,A 420 nm and sensory score as the indexes,the optimal conditions for Maillard reaction of mutton essence are optimized.The changes of volatile flavor substances in Maillard reaction products are studied by gas chromatography-ion mobility spectrometry(GC-IMS).The test results show that the best addition parameters of Maillard reaction are as follows:based on the mutton enzymatic hydrolysate,the reaction temperature is 115℃,the reaction time is 120 min,the initial pH value is 8,the addition amount of glucose is 1.4 g and the addition amount of L-cysteine is 0.8 g.The obtained reaction product is red and brown,with the unique aroma of mutton,seafood flavor and barbecue flavor.More than 62 volatile flavor substances are detected in Maillard reaction products EMH-MRP-A and EMH-MRP-B,and more than 41 volatile flavor substances are qualitatively detected,including 17 aldehydes,10 ketones,4 alkenes,3 alcohols,3 furans,2 thiazoles,2 pyrazines and 1 pyridine.2-Furan methyl mercaptan,n-nonanal,ethyl octanoate,3-methylbutyraldehyde and other compounds have lower flavor threshold,and make an important contribution to the overall aroma.