Preparation and GC/MS Analysis of Maillard Reaction Products of Perinereis aibuhitensis

Abstract

Amino acid hydrolysates were obtained from dried clamworm of Perinereis aibuhitensis by acid hydrolysis method. Maillard reaction products(MRPs) were prepared with the amino acid hydrolysates and glucose and sucrose respectively. Volatile constituents from the two kinds of MRPs were separated and identified by gas chromatography–mass spectrometry(GC/MS). The results indicate that 120 components were identified from MRPs of Perinereis aibuhitensis, Some of which are flavor compounds such as ketones, aldehydes, esters, and organic acids etc., taking up approximately 8 percent of the MRPs.