Study on optimal preparation of crab flavoring essence by Maillard reaction and analysis of volatile flavor components
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摘要: 以花蟹酶解液为原料,通过均匀设计实验法,结合感官评价方法,优化美拉德反应型蟹味香精的最佳配方及制备条件,并采用固相微萃取气质联用技术（SPME-GC-MS）研究反应前后的挥发性风味物质组成。研究结果表明,美拉德反应最佳参数为:以花蟹酶解液为基准,分别添加葡萄糖6.7%,木糖2.0%,甘氨酸0.6%,精氨酸2.2%,牛磺酸0.1%,硫胺素1.4%;反应温度101℃,时间33 min,p H7.5。所得反应产物呈均一的红褐色,且香气浓郁,特征风味明显,鲜味醇厚。从花蟹酶解液和反应产物中分别检测出24种和43种风味成分,反应产物中含有酮类8.82%、醛类30.87%、呋喃类18.83%、吡嗪类20.04%、醇类6.35%及一些其他的挥发性风味物质。2,3-丁二酮、3-甲硫基丙醛、2-甲基吡嗪、1-辛烯-3-醇等化合物风味阈值较低,对整体香气具有重要的贡献作用。Abstract: In this study,the optimal preparation processing of crab flavoring essence by Maillard reaction using uniform design methodology combining with sensory evaluation method was explored with crab hydrolysate as raw materials,and the volatile flavor composition before and after the reaction were investigated and compared by SPME- GC- MS.Experimental results suggested that the optimal conditions of Maillard reaction were glucose 6.7%,xylose 2.0%,glycine 0.6%,arginine 2.2%,taurine 0.1%,thiamine 1.4%,temperature 101 ℃,time 33 min,p H7.5,the product prepared under this condition exhibited strong meaty and seafood aroma with uniform reddish brown.Meanwhile,24 and 43 kinds of volatile flavor components were separated and detected in hydrolysate and Maillard reaction product,respectively. The product mainly contains 8.82% ketones,30.87% aldehydes,18.83% furans,20.04% pyridine,6.35% alcohols and some other volatile flavor compounds. Furthermore,the predominant odourants were 2,3- butanedione,3- methylthiopropanal,2- methyl- pyrazine,1- octene- 3- ol and other components with lower threshold value,which exhibited a significant contribution to overall special aroma.
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