Isovaleraldehyde possesses malty, fruity, cocoa-like odor and is widely used in fruit, chocolate, coffee flavors. The preparation of natural isovaleraldehyde by the Maillard model reaction was studied in this paper. T...Isovaleraldehyde possesses malty, fruity, cocoa-like odor and is widely used in fruit, chocolate, coffee flavors. The preparation of natural isovaleraldehyde by the Maillard model reaction was studied in this paper. The effects of the ratio of d-glucose/l-leucine, reaction temperature and pH value on the yield of isovaleraldehyde were explored. The optimum conditions were as follows: n(d-glucose):n(l-leucine) = 4, temperature 150 °C, reaction time 3 h, pH 5. The highest yield of isovaleraldehyde obtained was about 32%.展开更多
Maillard reaction is evident in the fermentation process.Basic aroma components contain alcohols,acids,esters.The characteristic aroma components contain pyrazine compounds,in sesame aroma plays an important role,and ...Maillard reaction is evident in the fermentation process.Basic aroma components contain alcohols,acids,esters.The characteristic aroma components contain pyrazine compounds,in sesame aroma plays an important role,and furan,phenols,thiazolidinediones,sulfur compounds.They constitute a unique aroma of roasted sesame seeds by an appropriate proportion.展开更多
In order to extract the scarce natural liquor flavoring which is the dream of many liquor factories from yellow water,this research first added a proper amount of food-grade entrainer ethanol into yellow water,to form...In order to extract the scarce natural liquor flavoring which is the dream of many liquor factories from yellow water,this research first added a proper amount of food-grade entrainer ethanol into yellow water,to form yellow water containing high content of ethanol.Then,the yellow water was subjected to azeotropic distillation and catalytic esterification,obtaining natural acetaldehyde,ethyl formate,ethyl acetate and esterification liquid containing various compounds that can influence the flavor of liquor.In the esterification liquid,the contents of ethyl propionate,ethyl butyrate,ethyl valerate,ethyl lactate and ethyl hexanoate are as higher as 19.0,46.5,1.5,39.8 and 137.1 g/L,respectively.The esterification liquid prepared by one fraction of yellow water can blend 9.14 fractions of common liquor into top-grade Luzhou-flavor liquor.Therefore,yellow water has great recycling value.展开更多
该文探究了豌豆蛋白酶解-美拉德反应产物(Maillard Reaction Products Derived From Pea Protein Enzymatic Hydrolysate,PPIHM)对低钠植物肉品质的影响。以豌豆蛋白为原料,通过蛋白酶水解结合谷氨酰胺转氨酶(Glutamine Transaminase,TG...该文探究了豌豆蛋白酶解-美拉德反应产物(Maillard Reaction Products Derived From Pea Protein Enzymatic Hydrolysate,PPIHM)对低钠植物肉品质的影响。以豌豆蛋白为原料,通过蛋白酶水解结合谷氨酰胺转氨酶(Glutamine Transaminase,TG酶)交联,添加质量分数为3.0%谷胱甘肽和1.0%还原糖(木糖:核糖=1:3)进行美拉德反应制备PPIHM,并证明PPIHM的良好烤肉香气,鲜味及抗氧化能力。进一步添加不同质量分数(1%,3%,5%)的PPIHM于低钠植物肉中,系统研究发现添加PPIHM在保持植物肉自身刚性和稳定性的前提下,能显著提升植物肉的肉香感知强度,延缓植物肉中油脂和蛋白的氧化。其中,感官品评人员对3%PPIHM植物肉组的喜好度和接受度最高,5%PPIHM植物肉组抗氧化和贮藏稳定性效果最好,在第12天时,POV值仅为0.0097 g/100 g。研究结果表明添加PPIHM是改善低钠植物肉风味,提高其储藏性能的一种有效途径。该研究为深入探究PPIHM作为天然反应型风味补偿剂在低钠植物肉中的应用提供了理论基础和方法指导。展开更多
文摘Isovaleraldehyde possesses malty, fruity, cocoa-like odor and is widely used in fruit, chocolate, coffee flavors. The preparation of natural isovaleraldehyde by the Maillard model reaction was studied in this paper. The effects of the ratio of d-glucose/l-leucine, reaction temperature and pH value on the yield of isovaleraldehyde were explored. The optimum conditions were as follows: n(d-glucose):n(l-leucine) = 4, temperature 150 °C, reaction time 3 h, pH 5. The highest yield of isovaleraldehyde obtained was about 32%.
文摘Maillard reaction is evident in the fermentation process.Basic aroma components contain alcohols,acids,esters.The characteristic aroma components contain pyrazine compounds,in sesame aroma plays an important role,and furan,phenols,thiazolidinediones,sulfur compounds.They constitute a unique aroma of roasted sesame seeds by an appropriate proportion.
基金Supported by Shandong Province Key Research and Development Planning Project(2017GGX101362017GSF216009
文摘In order to extract the scarce natural liquor flavoring which is the dream of many liquor factories from yellow water,this research first added a proper amount of food-grade entrainer ethanol into yellow water,to form yellow water containing high content of ethanol.Then,the yellow water was subjected to azeotropic distillation and catalytic esterification,obtaining natural acetaldehyde,ethyl formate,ethyl acetate and esterification liquid containing various compounds that can influence the flavor of liquor.In the esterification liquid,the contents of ethyl propionate,ethyl butyrate,ethyl valerate,ethyl lactate and ethyl hexanoate are as higher as 19.0,46.5,1.5,39.8 and 137.1 g/L,respectively.The esterification liquid prepared by one fraction of yellow water can blend 9.14 fractions of common liquor into top-grade Luzhou-flavor liquor.Therefore,yellow water has great recycling value.
文摘该文探究了豌豆蛋白酶解-美拉德反应产物(Maillard Reaction Products Derived From Pea Protein Enzymatic Hydrolysate,PPIHM)对低钠植物肉品质的影响。以豌豆蛋白为原料,通过蛋白酶水解结合谷氨酰胺转氨酶(Glutamine Transaminase,TG酶)交联,添加质量分数为3.0%谷胱甘肽和1.0%还原糖(木糖:核糖=1:3)进行美拉德反应制备PPIHM,并证明PPIHM的良好烤肉香气,鲜味及抗氧化能力。进一步添加不同质量分数(1%,3%,5%)的PPIHM于低钠植物肉中,系统研究发现添加PPIHM在保持植物肉自身刚性和稳定性的前提下,能显著提升植物肉的肉香感知强度,延缓植物肉中油脂和蛋白的氧化。其中,感官品评人员对3%PPIHM植物肉组的喜好度和接受度最高,5%PPIHM植物肉组抗氧化和贮藏稳定性效果最好,在第12天时,POV值仅为0.0097 g/100 g。研究结果表明添加PPIHM是改善低钠植物肉风味,提高其储藏性能的一种有效途径。该研究为深入探究PPIHM作为天然反应型风味补偿剂在低钠植物肉中的应用提供了理论基础和方法指导。
