Abstract：This study was concerned with the effect of reaction time on the generation of flavor compounds from the Maillard
reaction of beef meat and bone hydrolysates. The composition and relative contents of volatile compounds in the Maillard
reaction products at different reaction times were significantly different. A total of 42, 40, 43, 43 and 41 volatile compounds
were detected upon reaction for 30, 45, 60, 75 and 90 min, respectively. The reaction at 105 ℃ for 60 min yielded as high as
92.95% volatile flavor compounds in the products with aldehyde and ketone responsible for the characteristic flavor together
accounting for 47.38%. Electronic nose analysis showed significant differences in major volatile components among the
reaction products at different reaction times, which could be clearly discriminated from each other by principal component
analysis. The Maillard reaction products had a strong meat flavor with a long lingering aftertaste.
李迎楠，刘文营，张顺亮，李家鹏，陈文华，曲 超，艾 婷，成晓瑜. 反应时间对牛肉、牛骨美拉德反应产物风味品质的影响[J]. 肉类研究, 2016, 30(5): 1-5.
LI Yingnan, LIU Wenying, ZHANG Shunliang, LI Jiapeng, CHEN Wenhua, QU Chao, AI Ting, CHENG Xiaoyu. Effect of Reaction Time on the Flavor Quality of Maillard Reaction Products from Beef Meat and Bone Hydrolysates. Meat Research, 2016, 30(5): 1-5.
