Optimization of Maillard Reaction for Flavor Enhancement and Electronic Nose Analysis of Lanmaoa asiatica Enzymatic Hydrolysate Seasoning Oil

被引：0

作者：

Yang N. ^{[1
]}

Zhang S. ^{[2
]}

Zhou P. ^{[2
]}

Luo X. ^{[2
]}

Sun D. ^{[1
,2
]}

Zhang W. ^{[1
]}

机构：

[1] Yunnan Academy of Edible Fungi Industry Development, Kunming

[2] Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 05期

关键词：

aromatize; electronic nose; enzymatic hydrolysate; Lanmaoa asiatica; Maillard reaction; seasoning oil; sensory evaluation;

D O I：

10.13386/j.issn1002-0306.2023050013

中图分类号：

学科分类号：

摘要：

In this study, the freeze-dried powder of Lanmaoa asiatica enzymatic hydrolysates was used as the main material, and the optimal preparation process of Lanmaoa asiatica seasoning oil was obtained by optimizing the Maillard reaction conditions. The response values of the electronic nose sensor and the sensory evaluation scores were used as evaluation indicators. Single-factorial and orthogonal experiments were used to optimize the preparation process parameters of Lanmaoa asiatica seasoning oil. The results showed that the optimal preparation process was as follows: Mixing the freeze-dried powder of Lanmaoa asiatica enzymatic hydrolysates with corn oil in a ratio of 1:40 (w/w), adding 5% glucose and 3% L-glutamic acid, and conducting the Maillard reaction at 140 ℃ for 40 min. The seasoning oil prepared under these conditions had a rich and harmonious aroma with a unique flavor of Lanmaoa asiatica. Electronic nose analysis identified sulfur compounds, nitrogen oxides, aldehydes, and ketones as the main aroma components. Quality testing showed that the seasoning oil met national standards, containing 3693 kJ/100 g of energy and 99.8 g/100 g of fat. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.

引用

页码：177 / 186

页数：9

共 31 条

[11] ZOU F, YU J, JIN Q Z, Et al., Process study on the production of peanut oil flavors from the co-heating of peanut meal proteolytic solution and reducing sugar in a millard reaction, Grain and Oil Processing, 12, pp. 24-28, (2010)
[12] LIU P J, CUI W J, WANG W L, Et al., Progress of edible mushroom flavoring substances and their research in the millard reaction, Food Research and Development, 41, 15, pp. 188-193, (2020)
[13] YIN C M, FAN X Z, SHI D F, Et al., HSSPME-GC-MS combined with HPLC analysis of flavor components in five edible mushroom fresh products, Science and Technology of Food Industry, 40, 3, pp. 254-260, (2019)
[14] PAVEL K., Chemical composition and nutritional value of European species of wild growing mushrooms:A review, Food Chemistry, 113, 1, pp. 9-16, (2008)
[15] ZHU R Y, WEN Y X, WU W H, Et al., The flavors of edible mushrooms:A comprehensive review of volatile organic compounds and their analytical methods, Critical Reviews in Food Science and Nutrition, pp. 11-15, (2022)
[16] GU Z, YANG Y., Research progress on aroma and taste substances of edible mushrooms, Science and Technology of Food Industry, 34, 5, pp. 363-367, (2013)
[17] DING Q, MA L L, LANG S, Et al., Analysis and comparative study of amino acid nitrogen and total acid content in different condiments, Analytical Instruments, 2021, 3, pp. 70-74
[18] GONG R Z, HUO X H, ZHANG L, Et al., Research progress on the effect of millard reaction on the quality of traditional Chinese medicine and its regulation, Chinese Herbal Medicine, 50, 1, pp. 243-251, (2019)
[19] WANG L, YANG H Q, REN C G, Et al., Research progress on browning mechanism and decolorization process of steamed grain rice, Modern Food, 16, pp. 27-31, (2020)
[20] ZHU L J, ZHANG H, WU Y, Et al., Types and mass fractions of key aroma components in the products of millard reaction under alkaline system, Tobacco Science and Technology, 53, 6, pp. 41-47, (2020)

← 1 2 3 4 →