Study on Volatile Compounds of Yeast Extract-Enzymatically Hydrolyzed Pork-HVP Maillard Reaction System

Abstract

Abstract: The isolation & identification of volatile compounds were made on two Mailand reaction systems,namely:yeast extract -enzymatically hydrolyzed pork-HVP Maillard reaction system and enzymatically hydrolyzed pork-HVP Maillard reaction system as control.2-Methyl-3-furanthiol,2-acetylfuran,2-methyl-tetrahydrothiopen-3-one ,phenylacetaldehyde,3-methyl-2-thiopenecarboxaldehyde,3-ethyl-2-thiopenecarboxaldehyde,trans-anethole,bis-(2-methyl-4,5-dihydro-3-furlyl)-disulphide,bis-(2-methyl-3-furyl)-disulphide,furfuryl thiol,bis(2-furfuryl)disulfide,hexadecanal,octadecanal,et al.were identified.On heating,the yeast extract-enzymatically hydrolyzed pork-HVP Maillard reaction system produced more meat flavor compounds but the contents of several key meat flavor compouns produced from enzymatically hydrolyzed pork-HVP Maillard reaction system were much higher than the former.

Key words: Yeast extract , Enzymatically hydrolyzed pork , Maillard reaction , Meat flavor compounds , GC-MS analysis

SONG Huan-Lu, LIAO Guo-Hong, YANG Cheng-Dui. Study on Volatile Compounds of Yeast Extract-Enzymatically Hydrolyzed Pork-HVP Maillard Reaction System[J]. FOOD SCIENCE, 2002, 23(1): 117-122.

[1]	OUYANG Yu, ZHAO Kuoquan, FENG Yingna, ZHANG Liang, WU Qian. A Review of the Biological Activities and Potential Health Risks of Maillard Reaction Products [J]. FOOD SCIENCE, 2021, 42(17): 350-362.
[2]	YI Shengnan, LU Jing, PANG Xiaoyang, HAO Liyu, ZHANG Shuwen, LÜ Jiaping. Effect of Heat Treatment on Maillard Reaction Degree and Volatile Components of Milk [J]. FOOD SCIENCE, 2021, 42(14): 9-15.
[3]	WANG Zhi, LIU Haotian, LIU Qian, CHEN Qian, KONG Baohua. A Literature Review of the Application of Maillard Reaction and Its Products in the Delivery of Bioactive Substances [J]. FOOD SCIENCE, 2021, 42(11): 324-331.
[4]	REN Shuang, HE Xiaoye, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang. Preparation and Characterization of β-Lactoglobulin-Chitosan Covalent Conjugate under High Pressure Processing and Emulsion Stabilized by It [J]. FOOD SCIENCE, 2021, 42(11): 116-123.
[5]	CHEN Yuying, SUN Hongbo, SONG Xiaoxiao, CHAI Yu, WANG Bolan, LENG Xiaojing. Recent Advances in Research the Bitterness of Coffee [J]. FOOD SCIENCE, 2020, 41(9): 285-293.
[6]	MA Xueping, ZHAN Ping, TIAN Honglei, WEI Zhisheng, LI Kaixuan. Effects of Mutton Tallow Subjected to Different Treatments on Aroma Compounds Generated from Thermal Reaction Systems as Evaluated by Gas Chromatography-Mass Spectrometry, Descriptive Sensory Analysis and Partial Least Squares Regression [J]. FOOD SCIENCE, 2020, 41(8): 194-201.
[7]	SHI Jia, ZHAO Xinhuai. Immunoregulatory Effect of Glycated Casein Digest in Normal Mice [J]. FOOD SCIENCE, 2020, 41(7): 140-145.
[8]	SHI Jia, LIU Wanning, FU Yu, ZHAO Xinhuai. Effect of Casein Glycation on Immunoenhancing Activity of Tryptic Caseinate Digest in Immunosuppressed Mice [J]. FOOD SCIENCE, 2020, 41(5): 122-127.
[9]	GAO Juan, DU Jiaxin, WU Xian, YANG Qian, FANG Donglu, ZHENG Huihua, ZHAO Liyan, HU Qiuhui. Preparation of Meaty Flavoring Base from Enzymatic Hydrolysate of Morel Mushroom by Maillard Reaction [J]. FOOD SCIENCE, 2020, 41(24): 242-250.
[10]	LIU Yuqi, QIN Xiaoli, KAN Jianquan, ZHONG Jinfeng. Preparation and Properties of Enzymatic Glycosylation Products of Casein with Soluble Soybean Polysaccharide [J]. FOOD SCIENCE, 2020, 41(19): 74-82.
[11]	QIU Tingting, TAN Xiao, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai. Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products [J]. FOOD SCIENCE, 2020, 41(19): 327-333.
[12]	ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, WANG Shouwei, LI Xiaoman. Effect of Reheating on Volatile Constituents from Linoleic Acid-Xylose-Cysteine Reaction System as Analyzed by GC-MS and Electronic Nose [J]. FOOD SCIENCE, 2020, 41(12): 166-172.
[13]	FENG Tao, ZHAO Yu, ZHANG Zhiwen, ZHUANG Haining, SONG Shiqing, YAO Lingyun, SUN Min, XU Zhimin. Analysis and Formation Mechanism of Volatile Flavor Substances in Maillard Reaction Products from L-Arabinose and Amino Acid [J]. FOOD SCIENCE, 2019, 40(8): 213-217.
[14]	Aygul·ALIM, SONG Huanlu, LIU Ye, ZOU Tingting, ZHANG Yu, ZHANG Songpei. Variation of Umami Taste and Identification of Umami Peptides during Thermal Treatment of Yeast Extract [J]. FOOD SCIENCE, 2019, 40(3): 9-15.
[15]	YANG Nan, LUO Fan, FEI Xueqian, ZHONG Haiyan. Effects of Different Drying Methods on Maillard Reaction Products and Their Oxidation Resistant Ability in Oil-Tea Camellia Seed Oil [J]. FOOD SCIENCE, 2019, 40(23): 14-18.

Study on Volatile Compounds of Yeast Extract-Enzymatically Hydrolyzed Pork-HVP Maillard Reaction System

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments