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| Optimized Preparation and Flavor Analysis of Mutton-like Flavoring Base |
| LIU Hui, XING Jiahao, FAN Min, WANG Mengsong, PAN Lin, WEI Chaokun |
| Ningxia Key Laboratory of Food Microbial Application Technology and Safety Control, College of Food and Wine, Ningxia University, Yinchuan 750000, China |
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Abstract Mutton-like flavoring base was prepared from sheep bone meal by Maillard reaction. Sheep bone meal was sequentially hydrolyzed by alcalase and flavourzyme and was subjected to Maillard reaction with L-cysteine, L-glutamic acid, D-xylose and glucose. The effects of different reaction conditions (heating temperature, time and initial pH value) on the browning degree, sensory evaluation and color difference of Maillard reaction products were investigated. The reaction conditions were optimized by response surface methodology (RSM), and the volatile components of the flavoring base were analyzed by solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). The results showed that the optimal reaction conditions were as follows: L-cysteine concentration 2 g/100 mL, L-glutamic acid concentration 3 g/100 mL, D-xylose concentration 2 g/100 mL, and glucose concentration 1 g/100 mL, reaction temperature 110 ℃, heating time 50 min, and initial pH 6.0. A total of 51 volatile substances were identified in the flavoring base, including 14 aldehydes, 7 alcohols, 6 ketones, 7 acids, 3 esters, one ether, 7 hydrocarbons, 3 sulfur-containing compounds and 3 heterocycles. The main substances contributing to the meaty aroma of the flavoring base were (E)-2-octenal, 1-octene-3-ol, (E)-2-nonenal and (E,E)-2,4-decadienal.
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2023, Vol. 37 
