摘要
以羊肉酶解液和葡萄糖为原料,通过气相色谱-离子迁移谱(GC-IMS)技术和感官评价,探究pH值(6.5~8.0)对羊肉酶解物美拉德反应产物(mutton enzymatic hydrolysate-Maillard reaction product,MEH-MRP)风味特性的影响。结果表明,不同pH值条件下美拉德反应产物中挥发性物质种类及相对含量均存在明显差异,共有挥发性物质57种,可识别出40种挥发性物质,包括醛类18种、酮类10种、酯类1种、醇类2种、醚类1种、呋喃类3种、吡啶类1种、噻唑类2种、吡嗪类2种和17种未检测出的挥发性风味物质,随着pH值的升高,MEH-MRP的鲜甜味先升高后降低,糊味突出。PCA中主成分1和主成分2累计贡献率达到81%,能够较好解释产物的特征,不同pH值的产物特征风味具有一定差异,分别相对集中于一定范围内,说明不同pH值条件下MEH-MRP的挥发性风味物质不同。因此,分析不同pH条件下MEH-MRP风味物质为肉味香精香料的制备提供了技术支撑。
With mutton hydrolysate and glucose as the raw materials,the effect of pH value(6.5~8.0)on flavor characteristics of mutton enzymatic hydrolysate-Maillard reaction product(MEH-MRP)is studied by gas chromatography-ion mobility spectrometry(GC-IMS)and sensory evaluation.The results show that the types and relative content of volatile substances in Maillard reaction products are significantly different at different pH values.There are 57 volatile substances in total,and 40 volatile substances can be identified,including 18 aldehydes,10 ketones,1 ester,2 alcohols,1 ether,3 furans,1 pyridine,2 thiazoles,2 pyrazines and 17 undetected volatile flavor substances.With the increase of pH values,the umami and sweetness of MEH-MRP increases at first and then decreases,and the burnt taste is prominent.The cumulative contribution rate of principal component 1 and principal component 2 in PCA reaches 81%,which can better explain the characteristics of the products.The characteristic flavors of products at different pH values have certain differences,which are relatively concentrated in a certain range,indicating that the volatile flavor substances of MEH-MRP are different under different pH values.Therefore,the analysis of MEH-MRP flavor substances at different pH values has provided technical support for the preparation of meat flavors and fragrances.
作者
阿丽耶·司马义
阿衣古丽·阿力木
黄蓉
冯作山
白羽嘉
Aliya·SIMAYIL;Aygul·ALIM;HUANG Rong;FENG Zuo-shan;BAI Yu-jia(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)
出处
《中国调味品》
CAS
北大核心
2023年第7期20-24,共5页
China Condiment
基金
新疆维吾尔自治区自然科学基金-青年项目(2021D01B55)。
关键词
羊肉酶解物
美拉德反应
PH值
风味
mutton enzymatic hydrolysate
Maillard reaction
pH value
flavor
