摘要
以紫贻贝酶解液为原料,采用氨基酸分析、GC-MS分析法、电子鼻技术并结合感官评价等方法研究Maillard反应对紫贻贝酶解液风味变化的影响.氨基酸分析表明:酶解液中的游离氨基酸除丙氨酸、脯氨酸、胱氨酸和蛋氨酸外,其余的大部分氨基酸参与了Maillard反应.GC-MS结果表明:未发生Maillard反应的样品EHS中挥发性成分主要为羧酸类和醛类,部分Maillard反应的样品NARS和充分Maillard反应的样品ARS中的挥发性化合物主要为羧酸类、酯类、酮类、醛类、吡嗪类、醇类、含硫类等化合物,说明Maillard反应是产生海鲜风味物质的主要途径.后两者的挥发性化合物组成差异显著,样品ARS舍有的能产生海鲜味的挥发性成分种类明显比样品NARS的多,其含量也比样品NARS的丰富.电子鼻响应值分析表明:与样品EHS和样品NARS不同,样品ARS中产生了较多的芳香成分、氮氧化合物、烷类化合物、醇类化合物等.Maillard反应过程有利于海鲜风味成分的形成.
Abstract
Effects of Maillard reaction on the flavor of enzymolysis from Mytilus edulis were studied by amino acid analysis,GC-MS,electronic nose and sensory evaluation.The analysis of free amino acids indicated that most of the free amino acids involved in Maillard reaction except for alanine,roline,cystine and methionine.The results of GC-MS showed that,acids,esters were the main volatile compounds identified in sample EHS without Maillard reaction.Both sample ARS and NARS,with uncompleted or completed Maillard reaction respectively,include carboxylic acids,esters,ketones,aldehydes,pyrazine,alcohols,sulfur,etc.These indicated that most volatile flavor compounds were formed through Maillard reaction.The types and contents of seafood flavor volatile components in sample ARS were significantly more than those in sample NARS.The analysis of electronic nose demonstrated that,different from sample ARS and sample NARS,sample ARS had more aromatic ingredients,nitrogen-oxygen compounds,alkyl compounds,alcohols,etc.Sample ARS and sample NARS was similar in flavor,and the contents of volatile flavor components in both of them were low.All the above results implied that the formation of volatile flavor compounds was improved by complete Maillard reaction
基金项目
山东省自然科学基金(ZR2010CL027)
山东省高等学校优秀中青年骨干教师国际合作培养项目(SD2013-8-25)
NETL
NSTL
维普
万方数据