Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom
Author:
Hou Furong1, Song Shasha1, Cui Wenjia1, Yu Zipeng2, Gong Zhiqing1, Wang Yansheng1, Wang Wenliang1
Affiliation:
1. Institute of Agro-Food Sciences and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China 2. College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
Abstract
Maillard reaction intermediate (MRI) was prepared by the enzymatic hydrolysate (EH) of Oudemansiella raphanipes and fructose. The optimal preparation condition of MRIs was obtained when the Maillard reaction parameters were as follows: fructose addition of 5%, reaction time of 60 min, and temperature of 60 °C. E-Tongue results indicated that the umami and saltiness of MRIs were greater than those of Maillard reaction products (MRPs) and EH, and the taste-enhancing ability of MRIs was even more prominent than that of MRPs. E-Nose could obviously distinguish EH, MRIs, and MRPs, and there was an obvious difference between MRPs and MRIs regarding volatile aroma compounds. A total of 35 volatile flavor substances were identified among the three samples, including 6 alcohols, 13 aldehydes, 9 ketones, 2 esters, and 5 other compounds. Overall, MRIs could avoid the production of complete reaction products with an inferior flavor, and further enhance the umami taste.
Funder
Key Research and Development Program of Shandong Province Shandong Province Modern Agricultural Industry Technology System Shandong Province Key Support Regional Urgently Needed Talent Introduction Project
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