Influence of Maillard Reaction in Volatile Flavor Compounds of Blue Round Scad (Decapterus maruadsi) Enzymatic Hydrolysate

This study aimed to assess the effect of the Maillard reaction (MR) on volatile flavor compounds of blue round scad (Decapterus maruadsi) enzymatic hydrolysate (BRSEH). Enzymatic hydrolysates combined with reducing sugars (xylose and glucose) and cysteine were kept at 100 degrees C for 30 min to produce Maillard reaction products (MRPs). The volatile flavor compounds of enzymatic hydrolysates and MRPs were determined by gas chromatography-mass spectrometry. The results showed that 97 volatile flavor compounds were found in blue round scad meat and BRSEHs. Aldehyde compounds were the most abundant class of compounds produced by the enzymatic hydrolysis, and 2,4-heptadienal should be responsible for the rich fishy odor of BRSEHs. Through MR, the volatile fragrance substance content of MRPs showed an increase when compared with BRSEHs. Fifty-nine volatile compounds were found in MRPs, e.g., furans, pyrazines, and sulphur-containing compounds, all of which contributed to the flavor improvement of BRSEHs. The results indicate that MR could be utilized to broaden the application of blue round scad and to modify the flavor characters of BRSEH.