Effects of heating temperature on volatile constituents of myofibrillar protein from yak meat and glucose or fructose Maillard reaction

The objective of this study was to investigate the effects of different reaction temperatures and sugar types on the volatile components produced by the Maillard reaction of myofibrillar protein with sugar. GC-MS was used to determine the volatile components under 50,70,90,110 or 130℃ heating treatments in headspace bottle or in crucibles and then transferred to headspace.The results showed that the volatile substances which were reacted directly were more than reacted indirectly in count and content. It was showed that higher reaction temperature had more types and higher relative content of volatile components in the Maillard reaction system.At 130℃,the reaction of myofibrillar protein with glucose or fructose produced 40 or 44 types of volatile components,and the relative contents reached 93.59% and 98.72% respectively.At 130℃,producing with two different sugars,the most important volatile components with meaty aroma produced in headspace bottle were nonanal, hexanal,octanal,hexadecanal,stearaldehyde,2,3-glutaric ketone and 2-acetylfuran.