The Effects of Sulphur Amino Acids on the Characteristic of Meat Flavors by Maillard Reaction

This paper studied the effects that Maillard reactions of sulphur amino acids have on the characteristic of meat flavors.Some amino acids which can generate meat flavors were chosen to compare with each others.And the results,which had been taken by Maillard reactions between these amino acids and the reducing sugar,were analyzed.The orthogonal design was used to array the experiments,in which Maillard reactions were caused between sulphur amino acids and the home-made chicken substrate,also between sulphur amino acids and the reducing sugar.The fragrances in the resultants of reactions were assessed and the effects of sulphur amino acids on the fragrances were obtained.