State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
Molecules. 2018 Jan 26;23(2):247. doi: 10.3390/molecules23020247.
Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C-140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and MRPs were evaluated by panelists and volatile compounds were analyzed by GC/MS. Additionally, partial least squares regression (PLSR) was performed to analyze the correlation between quantitative sensory characteristics and GC/MS data. GC/MS results revealed that higher reaction temperature resulted in more nitrogen and sulfur containing compounds in MRPs while alcohols, ketones and aldehydes were the major flavor compounds obtained in MH. PLSR results showed that 3-phenylfuran and 2-octylfuran were the compounds responsible for the caramel-like flavor; 1-octen-3-ol, ()-2-octen-1-ol and geranyl acetone were significantly and positively correlated to mushroom-like flavor, whereas, 2-thiophene-carboxaldehyde, 2,5-thiophenedicarboxaldehyde and 3-methylbutanal positively affected MRPs meat-like attribute. Overall, 125 °C was identified as the optimal temperature for preparing MRPs with abundant volatile compounds and favorable sensory characteristics; the concentration of free amino acids and 5'-GMP, which are associated with the umami taste, in MRPs derived under 125 °C were 3 to 4 times higher than those in MH.
美拉德反应产物（MRP）由蘑菇水解物（MH）与 d-木糖和 l-半胱氨酸在 pH7.4 下于 100-140°C 加热 2 小时制备而成。通过感官评估小组评估 MH 和 MRP 的感官特性，并通过 GC/MS 分析挥发性化合物。此外，还进行了偏最小二乘回归（PLSR）分析定量感官特性和 GC/MS 数据之间的相关性。GC/MS 结果表明，较高的反应温度导致 MRP 中含有更多的含氮和含硫化合物，而醇、酮和醛类是 MH 中获得的主要风味化合物。PLSR 结果表明，3-苯并呋喃和 2-辛基呋喃是产生焦糖味的化合物；1-辛烯-3-醇、（）-2-辛烯-1-醇和香叶基丙酮与蘑菇味显著正相关，而 2-噻吩甲醛、2,5-噻吩二甲醛和 3-甲基丁醛则对 MRPs 的肉味特性有积极影响。总体而言，125°C 被确定为制备具有丰富挥发性化合物和良好感官特性的 MRP 的最佳温度；在 125°C 下制备的 MRP 中的游离氨基酸和 5'-GMP（与鲜味有关）的浓度比 MH 中的高 3 到 4 倍。
