Flavor Difference Analysis of Thermal Processing Meat Flavoring Prepared with Different Varieties of Mushroom Materials

被引：0
|
作者：
Liu Z. [1 ]
Gao Y. [1 ]
Wang W. [1 ]
Zhang H. [1 ]
Chen H. [1 ]
Huang D. [2 ]
Zeng Y. [3 ]
机构：
[1] School of Light Industry/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing
[2] Beijing Branch, Technical Center of Shanghai Tobacco Group Co Ltd, Beijing
[3] National Technology Innovation Center of Synthetic Biology, Tianjin
来源：
Journal of Food Science and Technology (China) | 2022年 / 40卷 / 01期
关键词：
Gas chromatography-ion mobility spectrometry; Gas chromatography-mass spectrometry; Maillard reaction; Meat flavoring; Mushroom; Volatile flavor compounds;
D O I：
10.12301/spxb202100940
中图分类号：
学科分类号：
摘要：
To investigate the effects of different varieties of mushroom on the flavor of mushroom-derived meaty Maillard reaction products (MRPs), four MRPs were prepared using Lentinus edodes, Pleurotus eryngii, Pleurotus ostreatus and Agaricus bisporus as raw materials. The free amino acids in four kinds of mushroom hydrolysates were analyzed by high performance liquid chromatography. Descriptive sensory analysis, gas chromatography-ion mobility spectroscopy (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) were exployed to analyze the volatile components in four MRPs. The results showed that the amino acid content of different mushroom hydrolystes had significant variations. Sensory analysis data indicated that significant differences existed between MRPs, among which MRP prepared with Lentinus edodes hydrolysate showed strong meaty aroma. From the four MRP samples, GC-IMS detected 59 kinds of volatile components and GC-MS detected 68 kinds of volatile components. Volatile analysis indicated that significant differences were existed between MRPs. Principal component analysis could preliminary distinguish different MRP samples. In the orthogonal partial least squares discriminant analysis, samples were well separated according to their volatile characteristics. In addition, 10 kinds of volatile components mainly including aldehydes, alcohols, acids and sulfur-containing compounds were each screened by GC-IMS and GC-MS based on variable importance in projection score over 1, which were closely related to the composition of precursors in different mushroom varieties. This study aims to provide a basis for product improvement of mushroom-derived meaty flavorings. © 2022, Editorial Department of Journal of Food Science and Technology. All right reserved.
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页码：30 / 43
页数：13
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