Abstract: For the purpose of finding the optimal conditions for Maillard reaction of the enzymatic hydrolysate of duck bone protein, this study aimed to determine the effect of temperature, time and pH on browning degree and flavor of Maillard reaction products (MRPs). Firstly, experiments were designed and conducted using one-factor-at-a-time approach and the results were statistically analyzed by using the Friedman test. Then optimization of the reaction conditions was carried out using an orthogonal array design. The overall flavor profile was evaluated using a sensory panel based on fuzzy mathematics. Furthermore, the volatile flavor compounds of MRPs were determined by solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) to validate the optimized conditions. The optimal conditions were found to be reaction at 115 ℃ and pH 7.0 for 60 min. The reaction product obtained under these conditions contained a variety of volatile flavor components, including aldehydes, ketones, alkanes, thiophenes, thiazoles and esters. This study can provide a useful guidance for the industry production of high quality meat-flavor essence.

Key words: enzymatic hydrolysate of duck bone protein, Maillard reaction, Friedman test, fuzzy mathematics, sensory evaluation