期刊
MOLECULES
卷 23, 期 2, 页码 -出版社
MDPI
DOI: 10.3390/molecules23020247
关键词
Maillard reaction; mushroom hydrolysate; temperature effect; flavor compounds; sensory attributes; partial least squares regression
资金
- National Key R&D Program of China [2016YFD0400801]
- program of Collaborative innovation center of food safety and quality control in Jiangsu Province
Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with D-xylose and L-cysteine at various temperatures (100 degrees C-140 degrees 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, (E)-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 degrees 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 degrees C were 3 to 4 times higher than those in MH.
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