菌菇柄酶解物美拉德反应前后风味变化的研究
首发时间:2012-08-03
摘要:本文主要研究菌菇柄酶解物美拉德反应前后风味物质的变化。通过测定鸡腿菇双酶酶解液中氨基酸、核苷酸的含量,计算TAV值、等鲜浓度。利用GC-MS/O对比美拉德反应前后特征风味物质的变化。感官评定结合HPLC技术分析反应前后总氨基酸含量、游离氨基酸含量以及相对分子质量分布的变化。结果表明酶解液的主要呈味氨基酸为谷氨酸、缬氨酸,协同增鲜为第二等级。酶解液特征滋味为菌菇味和鲜味,特征香味为蘑菇味、青草味和坚果味;美拉德产物特征滋味中焦甜味上升明显,鲜味与酸味以及厚味稍有提高,菌菇味下降。特征香味为蘑菇味、青草味、坚果味、水果味和草本植物味。美拉德反应对肽分子量分布影响较小,反应前后样液的主要滋味组分为小肽、游离氨基酸和少量低聚肽。
关键词: 鸡腿菇柄 TAV 美拉德反应 GC-MS/O 感官评定
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The mushroom flavor difference of enzymatic hydrolysate of Coprinus Comatus Stipe after Maillard Reaction
Abstract:The aim of this paper was to study the flavor differences between the Enzymatic Hydrolysate of Coprinus Comatus stipe and its Maillard reaction products. Amino acids and nuceltides contents in the Enzymatic Hydrolysate were detected, TAV and EUC were measured. The different aroma-active compounds were detected by GC-MS/O. Total amino acids, free amino acids and the molecular weight distributions were analyzed by sensory analysis and HPLC. The results showed that Glu and Val were the main flavor amino acids, and the Equivalent umami concentration value ranked the second class. The typical taste of the Enzymatic Hydrolysate were umami and mushroom flavor, and the major aroma characteristics were mushroom-like, grassy and nut-like flavor. After Maillard reaction the taste altered. The cameral taste increased significantly. Umami, sourness and moulthfulness were also somewhat enhanced. Whereas the mushroom flavor decreased. The major aroma characteristics of Maillard reaction products were mushroom-like, grassy and nut-like flavor, fruity flavor and hrebaceous-like flavor. The molecular weight distribution changed little after Maillard Reaction, and the main flavor compounds included peptides, free amino acids and micromolecule oligopeptids.
Keywords: Coprinus stipe TAV Maillard Reaction GC-MS/O Sensory Analysis
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