Effect of pH on Flavor of Maillard Reaction Products from Cuttlefish Hydrolyzate

The hydrolyzate of cuttlefish and glucose-xylose mixed sugar were used as raw materials,sensory evaluation,electronic nose and automatic amino acid analyzer were combined with gas chromatography-mass spectrometry(GC-MS)to study the effect of different initial pH on maillard reaction flavor in this experiment. The results showed that under the initial pH(5~7)reaction conditions,with the initial pH increasing,the fishy smell reduced,the the taste of sweet and umami increased,the relative content of aldehydes in volatile compounds increased from 58.25% to 60.9% and the relative content of furans decreased from 28.26% to 16.95%,the total content of free amino acids increased from 5.725 mg/mL to 6.303 mg/mL;under the initial pH(8~10)reaction conditions,with the pH increasing,the taste of sweet and umami reduced,and the paste flavor increased,while volatile compounds relative content of aldehydes decreased from 54.29% to 26.62% and the relative content of pyrazine increased from 0 to 18.41%,and the total content of free amino acids decreased from 5.948 mg/mL to 4.945 mg/mL. Under the initial pH(5~10)reaction conditions,the relative content of trimethylamine increased from 0.05% to 32.79% and the relative content of sulfur compounds increased from 0 to 12.33%. The results showed that the tastes of maillard reaction products were different under different initial pH.