Abstract: In this study, a thermal reaction model system consisting of papain hydrolysate of chicken breast and glucose was built and used to investigate the change of taste components during the reaction process through analysis by?gas chromatography-mass spectrometry (GC-MS) and using an automatic amino acid analyzer. The?results?indicated?that with the increase in heating time, the contents of free amino acids and taste-active amino acids increased significantly (P < 0.05), with bitter amino acids being the dominant ones. A total of 66 volatile compounds including 25 aldehydes, 7 alkanes, 6 ketones, 8 alchols, 13 acids, 1 heterocyclic compound, 2 aromatics, 3 esters and 1 alkene compound were detected, 37 of which were detected in the control group (not heated), and 44, 51 and 52 of which were detected at different reaction times of 30, 60 and 90 min, respectively. Twenty-four volatile compounds were common to these four samples. The content of volatile compounds increased with increasing reaction time, reaching a maximum at 90 min. In conclusion, volatile compounds could be more easily produced chicken enzymatic hydrolysate under thermal reaction conditions.

Key words: enzymatic hydrolysate, chicken soup, thermal reaction, amino acids, volatile flavor compounds