Hou Furong, Song Shasha, Cui Wenjia, Yu Zipeng, Gong Zhiqing, Wang Yansheng, Wang Wenliang
Institute of Agro-Food Sciences and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China.
Foods. 2024 May 28;13(11):1688. doi: 10.3390/foods13111688.
Maillard reaction intermediate (MRI) was prepared by the enzymatic hydrolysate (EH) of 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.
美拉德反应中间体（MRI）由[具体物质]的酶解产物（EH）与果糖制备而成。当美拉德反应参数如下时，可获得MRI的最佳制备条件：果糖添加量为5%，反应时间为60分钟，温度为60℃。电子舌结果表明，MRI的鲜味和咸味大于美拉德反应产物（MRP）和EH，且MRI的增味能力比MRP更为突出。电子鼻能够明显区分EH、MRI和MRP，且MRP和MRI在挥发性香气化合物方面存在明显差异。在三个样品中共鉴定出35种挥发性风味物质，包括6种醇类、13种醛类、9种酮类、2种酯类和5种其他化合物。总体而言，MRI可避免产生风味较差的完全反应产物，并进一步增强鲜味。
