Effect of Temperature and Water Activity on the Maillard Reaction Model by Factorial Design

In order to improve the Mailard reaction flavor, factorial design was used to investigate the effect of temperature (115, 120, 125℃) and water activity (0.85, 0.80, 0.75) on the color and flavor of glucose-cysteine Maillard reaction derived from poke hydrolysate through sensory evaluation, browning degree and signal value of electronic nose. Results showed that temperature had significant effect on the sensory color, burnt flavor and browning degree of Maillard reaction model (P<0.01), with the water activity had significant effect on the sensory color and browning degree of Maillard reaction model (P<0.01). Both them had significant interactions on sensory color, burnt flavor, and sulfur flavor of the reaction model (P<0.05), and had a significant interaction on the degree of browning of the model (P<0.01). Except the signal value of alcohols was only affected by temperature (P<0.01), temperature and water activity had significant effect on the methyl, long-chain alkanes, inorganic and organic sulfide flavors produced by the model (P<0.01), with extremely significant interactions (P<0.01). According to the sensory scoring results, when the temperature was 120℃ and the water activity was 0.75, the glucose-cysteine Maillard reaction color and flavor scores were comprehensively optimal. Thus, there were close relationship between the temperature and water activity and their interaction on the color and flavor of Maillard reaction model through analysis of the results.