Abstract:

Via Maillard reaction, enzymatic hydrolysates of pork protein, amino acid and reducing sugar were taken to prepare pork flavor. Through orthogonal test, according to the sensory evaluation score of flavoring, the best conditions for preparing pork flavor were decided as follows: hydrolyzing pork with papain plus peptidase R (5:1) at the enzyme dosage of 0.3% at 55 ℃ for 6 h; Maillard reaction with enzymatic hydrolysates of pork 100.0 g, yeast extract 20.0 g, glucose 10 g, VB1 2 g, Gly 7 g, Ala 5 g, Arg 2 g, Pro 5 g, Asp 5 g, Cys·HCl 9 g, IMP plus GMP (1:1) 1.5 g, monosodium glutamate 4 g, xylose 1.5 g, NaCl 1.5 g, water 25 g, oxided tallow 5 g at 125 ℃ for 60 min. Then aroma constituents of pork flavor were extracted by simultaneous steam distillation/extraction (SDE) and dynamic headspace sampling (DHS), and analyzed by gas chromatography-olfactometry (GC-O) and mass spectrometry (MS).  Meanwhile, the key aroma compounds were screened by aroma extract dilution analysis (AEDA) and dynamic headspace dilution analysis (DHDA). As a result, 30 odor-active compounds were identified by SDE-GCO-MS, and 40 odor-active compounds were detected by DHS-GCO-MS. Among them, 24 common aroma-active compounds were detected by both of the methods. Moreover, the highest FD factors are 2-pentyl-furan, hexanal and 1-octen-3-ol, which make an important contribution to the integrated aroma of the pork flavor and have been reported as the key aroma compounds in the references related to natural pork aroma. 

Key words: Maillard reaction, pork flavor, SDE-GC-O-MS, DHS-GC-O-MS, AEDA