Maillard反应对豆粕酶解液挥发性风味成分的影响  

Effect of Maillard Reaction on the Volatile Flavor Compositions of Hydrolysate from Soybean Meal

作　　者：陈海华[1] 王雨生[1,2] 赵阳[1] 赵延伟[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学学报编辑部,山东青岛266109

出　　处：《中国食品学报》2014年第10期267-273,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：山东省自然科学基金项目(ZR2010CL027);国家级特色专业建设项目(TS10943);山东省高等学校优秀中青年骨干教师国际合作培养项目(SD-20130875)

摘　　要：采用GC-MS、电子鼻、感官评价方法,探讨Maillard反应对豆粕酶解物挥发性风味成分的影响。结果表明:样品SM-AR中富含醛类、含硫化合物、糠醛等与肉香味有关的Maillard反应产物,其种类和含量明显比样品SM-EH和样品SM-UAR的丰富;电子鼻检测结果发现,样品SM-AR的电子鼻响应值明显比其他2个样品的高,且7号、9号传感器比其他传感器有更高的响应值,说明样品SM-AR的挥发性成分中含硫化合物的气体较多;从PCA分析、LDA分析和感官评价均可看出样品SM-AR与其他样品间存在很大差异。Effects of Maillard reaction on flavor of soybean meal hydrolysate were studied according to the results of GC-MS, electronic nose and sensory evaluation. The results showed that sample SM-AR was rich in aldehydes, sulfo-compounds, and furfurals, etc, which were contributed to pork flavor essence, and the kinds and relative mass fraction of volatile compounds identified from the sample SM-AR were higher than sample SM-EH and sample SM-UAR. Electronic nose response value was significantly higher than other two samples. Higher response values found in No.7 and No.9 sensors indicated higher content of sulfo-compounds in sample SM-AR. According to the results of PCA, LDA and sensory evaluation, sample SM-AR was obviously different from sample SM-EH and sample SM-UAR.

关 键 词：豆粕 酶解液 MAILLARD反应 挥发性风味 

分 类 号：TS207.3[轻工技术与工程—食品科学] O652[轻工技术与工程—食品科学与工程]