Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction

Flavor quality, including non-volatile and volatile compounds, of hydrolyzed chicken bone extracts (HCBE) during Maillard reaction (MR) was evaluated with HPLC, tasting sensory system, Electronic-Nose (E-nose), and GC-MS. Results showed that flavor amino acids (AA) accounted for 72% to 74% of total free AA in HCBE. Taste of umami increased first and then decreased during MR, while equivalent umami concentration remained at a stable level. Results of taste sensing system and bitter AA showed that MR could reduce the bitter taste of HCBE significantly. E-Nose test showed there are great changes of volatile flavor during MR. And total of 59 volatile compounds were identified in HCBE during MR, which should responsible for the increase of flavor in HCBE. Our results indicated that MR could be used as an effective way to change the flavor compounds in HCBE, and therefore provide a strategy for preparation of meaty flavor enhancer from bone residue as a byproduct of meat industry.