| Title: | Changes of flavor compounds of hydrolyzed chicken bone extracts during Maillard reaction |
| Author(s): | Sun HM; Wang JZ; Zhang CH; Li X; Xu X; Dong XB; Hu L; Li CH; |
| Address: | "Inst. of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Flavor quality, including non-volatile and volatile compounds, of hydrolyzed chicken bone extracts (HCBE) during Maillard reaction (MR) was evaluated with HPLC, tasting sensory system, Electronic-Nose (E-nose), and GC-MS. Results showed that flavor amino acids (AA) accounted for 72% to 74% of total free AA in HCBE. Taste of umami increased first and then decreased during MR, while equivalent umami concentration remained at a stable level. Results of taste sensing system and bitter AA showed that MR could reduce the bitter taste of HCBE significantly. E-Nose test showed there are great changes of volatile flavor during MR. And total of 59 volatile compounds were identified in HCBE during MR, which should responsible for the increase of flavor in HCBE. Our results indicated that MR could be used as an effective way to change the flavor compounds in HCBE, and therefore provide a strategy for preparation of meaty flavor enhancer from bone residue as a byproduct of meat industry" |
| Keywords: | "Amino Acids/analysis Animals Chickens Chromatography, High Pressure Liquid Food Handling Gas Chromatography-Mass Spectrometry *Maillard Reaction Meat Products/*analysis Odorants/*analysis *Taste Volatile Organic Compounds/analysis Maillard reaction chicke;" |
| Notes: | "MedlineSun, Hong-Mei Wang, Jin-Zhi Zhang, Chun-Hui Li, Xia Xu, Xiong Dong, Xian-Bing Hu, Li Li, Chun-Hong eng Research Support, Non-U.S. Gov't 2014/11/14 J Food Sci. 2014 Dec; 79(12):C2415-26. doi: 10.1111/1750-3841.12689. Epub 2014 Nov 12" |
