Analysis of flavor components in pet flavors prepared by adding different chicken flavor protein substrates
Hydrolyzed protein of chicken liver,chicken intestine and chicken was used as protein substrate to prepare pet flavor A,B and C by Maillard reaction in this paper.The molecular weight distribution and free amino acid content of the three flavors were determined,and the flavor characteristics and key flavor components of the three flavors were analyzed by gas chromatography-mass spectrometry(GC-MS).The results demonstrated that the molecular weight distribution of flavor agents A,B and C was below 1000 Da.Additionally,a total of 17 different free amino acids were detected.Flavor agent A exhibited the highest concentration of umami and sweet amino acids,while flavor agent B displayed the greatest content of sulfur-containing amino acids.GC-MS analysis revealed that the volatile flavor component content followed the order:flavor agent B＞flavor agent C＞flavor agent A.Furthermore,it was observed that flavor agent B contained various aldehydes,alcohols,and heterocyclic substances which contributed to its pronounced meaty and fatty flavors compared to both flavor agents A and C.
pet flavor agenthydrolyzed proteinchicken flavorflavor analysis
万方数据
维普
