摘要
通过颜色测定、感官评定分子量分布及GC-MS分析,研究了L-抗坏血酸(Vc)的添加对大豆肽-木糖-半胱氨酸美拉德反应体系色泽香气滋味的影响。结果表明,Vc的添加量为0.20%(w/w)时,对体系色泽的形成具有一定的抑制作用,同时提升了焦甜香味,而醇厚味无显著变化。Vc的添加对产物分子量分布没有明显的影响,但明显抑制2-呋喃甲硫醇的形成,Vc添加前其含量为10.187 2μg/g,添加后未检出。Vc的添加有助于吡嗪类化合物的产生,Vc添加前后其含量分别为1.371 5μg/g和7.856 0μg/g。表明添加Vc的美拉德产物适合于开发色泽较浅且焦香味突出的风味增强肽调味产品。
The effect of L-ascorbic acid （Vc） on color and flavor of Maillard reaction products of soybean peptide-xylose-cysteine was investigated by colormetric measurement, sensory evaluation, molecular weight distribution and GC-MS analysis. The effective addition of Vc for inhibiting color formation-was 0.20% （w/w）. Carmel-like aroma of Maillard reaction products （MRPs） derived from soybean peptide with Vc （PXCV） was significantly higher than control （PXC）, and mouthfulness was not significant. Low molecular weight （ 〈 500 μ） was 76.21% and 78. 03% , respectively, in PXC and PXCV from the result of molecular weight distribution determined by HPLC. The result by SPME-GC-MS showed that 2-methyl-furanthiol was suppressed, which greatly attributed to meaty aroma. Content of 2-methyl-furanthiol in PXC was 10. 1872 μg/g, but it was not detected in PXCV. Pyrazines which contributed to roasted, toasted and burnt notes, were significantly increased by addition of Vc from 1. 3715 μg/g to 7. 8560 μg/ g. It means Vc can be helpful to produce light-colored and carmel-like flavor enchancer Maillard peptides.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第8期16-21,共6页
Food and Fermentation Industries
基金
国家自然科学基金(31071602)
食品科学与技术国家重点实验室项目(SKLF-TS-200813)
科技型中小企业技术创新基金(10C26213200976)共同资助
关键词
美拉德反应
感官评定
分子量分布
挥发性化合物
Maillard reaction,sensory evaluation,molecular weight distribution,volatile compounds
