关键词: 猪骨酶解；美拉德反应；调味基料；顶空固相微萃取-气相色谱-质谱联用；液相色谱-串联质谱

Abstract: This study employed processing strategies tailored to different parts of pork bones to develop seasoning bases. The degree of hydrolysis, free amino acid profile, and fatty acid composition of four parts of pork bones were analyzed and the difference in flavor precursors of their hydrolysis products was investigated. The results revealed that lipase treatment enhanced the degree of hydrolysis, increased the free amino acid content, and altered the fatty acid profile. Moreover, an electronic nose and an electronic tongue were employed to characterize the overall flavor changes in pork bone hydrolysates and their Maillard reaction products (MRPs). It was shown that the Maillard reaction (MR) treatment improved the flavor profile. Flavor characterization using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), partial least squares-discriminant analysis (PLS-DA), and liquid chromatography-tandem mass spectrometry (LC-MS/MS) demonstrated that the tailored processing strategies successfully yielded MRPs with distinctive flavor profiles. This study’s findings provide a scientific basis for the valorization of pork bone by-products.

Key words: pork bone enzymatic hydrolysis; Maillard reaction; seasoning bases; headspace solid-phase microextraction-gas chromatography-mass spectrometry; liquid chromatography-tandem mass spectrometry