美拉德反应
粉虱
化学
气味
氨基酸
食品科学
鲜味
半胱氨酸
糖
木糖
风味
生物化学
有机化学
植物
幼虫
生物
酶
发酵
作者
Hye-Young Park,Hojun Seo,In Hee Cho
标识
DOI:10.1007/s10068-022-01158-0
摘要
In this study, Tenebrio molitor (mealworm) protein and reducing sugar were thermally reacted without (MP-RF) or with amino acids (MPA-RFs, A is then replaced with three-letter abbreviation of amino acid used in the reaction), and their Maillard reaction products (MRPs) and sensory characteristics were compared to explore the amino acids that contributed to desirable meat-related odor attributes in MP-RF. The odor characteristics perceived from MP-RF were changed based on the amino acid that was added to MP-RF and then reacted. Noticeably, a 'dried shrimp-like' attribute, which was the most intense in MP-RF, was weakened in all MPA-RFs. The 'meaty' and 'sulfur-like' odor notes were higher in MP-RF reacted with cysteine (MPCys-RF) than those in MP-RF and most MPA-RFs. In addition, 2-methyl-3-furanthiol and 2-furfurylthiol, which are the most important key odorants in a meat flavoring material, were also found only in MPCys-RF. These results show that the meaty flavoring potential of MP-RF was significantly enhanced when reacted with cysteine.
科研通智能强力驱动
Strongly Powered by AbleSci AI