Analysis of Volatile Components of Chicken Bone Hydrolysate Maillard Reaction Products With Different Reaction Temperatures and Reaction Times Based on Electronic Nose and GC–MS

ABSTRACT Headspace solid‐phase microextraction‐gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) and electronic nose analysis were used to analyse the changes in volatile components in the Maillard reaction products (MRPs) under various reaction temperatures and reaction times. The results indicate that with increased thermal reaction intensity, both the variety and content of aldehydes, ketones, and heterocyclic compounds in the MRPs significantly increased, with MRPs obtained at 120°C for 30 min exhibiting the highest umami and meaty aroma. The study elucidated the impact of different reaction temperatures and times on the volatile compounds and flavours of MRPs from chicken bone enzymatic hydrolysate, and identified the optimal reaction temperature and time for the Maillard reaction of chicken bones. This effectively enhances the utilisation of chicken bone protein in flavoured foods.