Effects of Heat Treatment on Flavor and Volatile Components of Maillard Reaction Products from Bovine Bone Hydrolysate

被引：0
|
作者：
Mu H. [1 ]
Luo R. [1 ]
Li Y. [1 ]
机构：
[1] School of Food and Wine, Ningxia University, Yinchuan
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 09期
关键词：
bovine bone; free amino acid; Maillard; nucleotide; volatile flavor;
D O I：
10.16429/j.1009-7848.2023.09.019
中图分类号：
学科分类号：
摘要：
The purpose of this study is to investigate the effects of different heat treatment conditions (temperature 110, 115, 120, 125, 130 °C and time 25, 40, 55, 70 and 85 min) on Maillard reaction products (EBBH-MRP) of bovine bone hydrolysate. The results showed that when the heat treatment temperature was lower than 130 °C, the content of total free amino acids decreased, which was consistent with the change trend of umami amino acids and bitter amino acids. Flavor nucleotide content increased with the increase of temperature. At different temperatures, 63 volatile flavor compounds were detected, including aldehydes, ketones, alcohols, acids and heterocyclic compounds. When the heat treatment time is longer than 40 min, the total free amino acid content increases continuously, and the flavor nucleotide content also increases slowly. With the extension of heat treatment time, the types of volatile flavor compounds decreased, and 54 kinds were detected. The contents of aldehydes and ketones increased significantly with time, and remained relatively stable at 70 min. Proper heat treatment conditions can improve the flavor and flavor characteristics of EBBH-MRP. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：181 / 191
页数：10
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