Study on Isolation & Identification of Meat Flavor Compounds of Enzymatically Hydrolyzed Chicken in Maillard Reaction System

Abstract

Abstract: The isolation & identification of volatile compounds of enzymatically hydrolyzed chichen yest extract-HVP Maillard reaction system were done.2-Methy1-3-furanthiol,2-acetylfuran,2-methyl-tetrahydrothiopen-3-one,phenyl acetaldehyde,3-methyl-2-thiopenecarboxaldehyde,3-ethy1-2-thiopenecarboxaldehyde,trans-anethole,bis-(2-methyl-4,5-dihydro-3-furyl)-disulphide,bis-(2-methyl-3-furyl)-disulphide,hexadecanal,octadecanal,et al.were identified.This showed that the model system was successful.

Key words: , Enzymatically hydrolyzed chicken Yeast extract Maillard reaction Volatile compounds；

SONG Huan-Lu, Liao-Guo-Hong. Study on Isolation & Identification of Meat Flavor Compounds of Enzymatically Hydrolyzed Chicken in Maillard Reaction System[J]. FOOD SCIENCE, 2001, 22(10): 83-85.

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Study on Isolation & Identification of Meat Flavor Compounds of Enzymatically Hydrolyzed Chicken in Maillard Reaction System

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