Flavor Analysis of Mrps Made from Different Enzymolysis Products Based on Electronic Nose and Electronic Tongue

被引：3
|
作者：
Fan, Xiaopan [1 ]
Ding, Li [2 ]
Liu, Hua [1 ]
Liu, Yiming [1 ]
Liu, Jianbo [1 ]
Ma, Lizhen [3 ]
机构：
[1] Tianjin Agr Univ, Coll Engn & Technol, Tianjin, Peoples R China
[2] Coco Yixiang Jiangsu Flavor Ind Co Ltd, Jurong, Jiangsu, Peoples R China
[3] Tianjin Agr Univ, Coll Food Engn & Biotechnol, Tianjin, Peoples R China
来源：
2019 5TH INTERNATIONAL CONFERENCE ON ENVIRONMENTAL SCIENCE AND MATERIAL APPLICATION | 2020年 / 440卷
关键词：
D O I：
10.1088/1755-1315/440/2/022011
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
The effects of different enzymatic hydrolysis methods on the odor and taste of the Maillard reaction products of minced beef-bone protein were studied. Electronic nose and electronic tongue were applied to analyze the volatile substances and taste components. The results indicated that the Maillard reaction products (MRPs) had improved organoleptic and meaty characteristics, especially that of Pf and DE groups. Moreover, DE is the most potential treatment for producting meat flavor as it consume less energy source and improves production efficiency.
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页数：5
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