关键词: 羊肚菌；酶解液；美拉德反应；排序检验；模糊数学；电子舌；电子鼻

Abstract: In this study, an enzymatic hydrolysate of morel mushroom (Morchella sextelata) was used as a substrate to prepare seasoning base with strong meat flavor through Maillard reaction (MR). The effects of different reaction conditions on the flavor and color of Maillard reaction products (MPRs) were analyzed by one-factor-at-a-time and orthogonal array design methods. The browning intensity of MPRs was measured, and sensory evaluation was carried out using Friedman test combined with fuzzy mathematics. The overall flavor and color characteristics of MRPs were assessed by color meter, electronic tongue and electronic nose. According to the sensory evaluation results, the optimal MR conditions were determined as follows: reducing sugar 10%, ratio of D-xylose to D-glucose 2:1, cysteine 2%, temperature 115 ℃, initial pH 7.0, and time 30 min. MRPs prepared under these conditions showed a well-balanced flavor with rich meaty aroma and pleasant taste. According to the results of instrumental analysis, the intensity of sensor responses to the umami and saltiness of the enzymatic hydrolysate increased while those to bitterness and astringency as well as unpalatable volatile flavors, including ammonia, amine compounds and hydrogen sulfide decreased after being subjected to MR. Besides, MR enriched the aroma profile and color characteristics of the hydrolysate.

Key words: morel mushroom; hydrolysate; Maillard reaction; Friedman test; fuzzy mathematics; electronic tongue; electronic nose