Abstract:

Pork-flavor essence was prepared by Maillard reaction using the soybean meal hydrolysate prepared in this
laboratory and the volatile compounds of the pork flavor essence was identified by GC-MS. The optimum Maillard
reaction conditions were as follow: 0.5 g of L-cysteine, 6 g of reducing sugar, 0.3 g of VB1 and 0.2 g of VC per 100 mL
of hydrolysate, 1:3 of glucose-to-xylose ratio, pH 8.0, 100 ℃ and 20 min. The resulting essence scored 4.68 in sensory
evaluation. A total of 29 volatile compounds were identified from this synthetic essence. Some identified compounds made
an important contribution to the pork flavor, such as 2-methyl-3-furanthiol, furfural, 1-(2-pyridinyl)-ethanone, 3-methylbutanal,
methyl-pyrazine, etc.

Key words: soybean meal hydrolysate, Maillard reaction, pork flavor