Thermal Reaction Flavor Analysis of Glutathione Yeast Extracts under Different pH Conditions
In order to study the effect of different pH conditions on the flavor differences of glutathione type yeast extracts during thermal reaction,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-PME-GC-MS)technology was used to detect the flavor substances after thermal reaction,and flavor analysis and detection results were compared and analyzed.The results showed that under acidic and alkaline conditions,there were significant differences in the thermal reaction characteristics and flavor substances of glutathione type yeast extracts.Under acidic reaction conditions,threonine,tyrosine,and glutamic acid were the main amino acids consumed,while under alkaline conditions,proline,threonine,tyrosine,and methionine were the main amino acids consumed.At a pH of 5,the main compounds are acidic compounds.At a pH of 8,the content of pyrazine compounds is highest,while sulfur-containing compounds generate the highest volatile compounds at pH 6.In terms of flavor,when the pH is 5,there are more acidic substances and a poorer flavor.When the pH is 6,the meat flavor is strongest,but there is a sulfur flavor.When the pH is 7,the meat flavor is weak and uncoordinated.When the pH is 8,the main flavor is roasted meat with good coordination,but there is a small amount of ammonia flavor.In summary,the pyrazine formed by glutathione type yeast extract under alkaline conditions can inhibit the odor of sulfur-containing compounds,resulting in better flavor.However,there may be a small amount of ammonia odor,which can be avoided through process optimization in the later stage.
glutathione type yeast extractthermal reactionheadspace solid-phase microextraction-gas chromatography-mass spectrometryflavor
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