Effect of Temperature on Sensory and Flavor Characteristics of Maillard Reaction Products Derived from Bovine Bone Hydrolsate as Analyzed by GC-MS and Electronic Sensor

doi:10.7506/spkx1002-6630-201614018

Abstract

Abstract:

The effect of different reaction temperatures on sensory quality and volatile flavor compounds of Maillard
reaction products (MRPs) derived from bovine bone hydrolysate was determined by gas chromatography-mass spectrometry
(GC-MS) and electronic nose. The results showed that MRPs generated at different temperatures exhibited high variability
in sensory quality and volatile flavor. The meat flavor produced at 105 ℃ had obvious advantages in the terms of flavor and
taste. In the meantime, it contained much more volatile flavor substances, which could reach 93.62% as detected by GCMS.
In particular, pyrazine compounds as characteristic flavor components accounted for 8.19%. The contents of aldehydes
and ketones were higher as well. The meat flavor manufactured under this condition was dark brown, and had full bodied
fragrance and a lasting aftertaste. At the same time, electronic nose analysis revealed that products obtained at different
reaction temperatures had significant differences in volatile flavor composition.

Key words: meat flavor, volatile flavor composition, temperature, Maillard reaction

CLC Number:

TS251.94

LI Yingnan, LIU Wenying, CHENG Xiaoyu. Effect of Temperature on Sensory and Flavor Characteristics of Maillard Reaction Products Derived from Bovine Bone Hydrolsate as Analyzed by GC-MS and Electronic Sensor[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614018.

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