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| Improvement of the Formula for Chicken-like Flavor Prepared by Maillard Reaction and the Corresponding Flavor Compositions |
| SUN Jing;YANG Ergang |
| School of Food Science and Technology, Jiangnan University, Wuxi 214122, China |
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Abstract The optimization for chicken-like flavor formula by Maillard Reaction was made in this
study. The effects of the addition of VB1, chicken fat, HVP and amino acids containing no sulfur
element were determined. The result showed that 3.37 g VB1, 3 g chicken fat, 4 g HVP, Gly:Ala (Moore
ratio)= 1:2, (Gly + Ala):cysteine (Moore ratio) = 1:1 were the optimal additions. Flavor compositions
studying of cooked chicken meat and Maillard Reaction product was carried out under a SPME (solid
phase microextraction)-GC/MS system. 31 volatiles were identified in the cooked chicken meat, and 56
volatiles in the Maillard Reaction product, respectively. The latter product contained 11 alcohols, 7
aldehydes, 4 kentones, 6 esters, 6 furan, 5 thiazole, 2 pyrazine, and 3 pyrrole, where 17 volatiles in the
studied Maillard Reaction product were the same as the cooked chicken meat. In addition, some
character volatiles of chicken meat-like flavor and meat-mike flavor were analyzed, which were nonanal,
lactone, furan-1-2-penthyl, and 4-methyl-5-thiazole ethanol.
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2009, Vol. 23 
