Effect of Chicken Fat and Maillard Reaction on Flavor of Tricholoma matsutake Soup

Tricholoma matsutake soup was prepared with Tricholoma matsutake as raw material under thermal reaction conditions. The effects of chicken fat and Maillard reaction on the flavor of Tricholoma matsutake soup were analyzed and compared by high performance liquid chromatography (HPLC), taste analysis system (electric tongue), gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and electric nose. The results showed that 16 free amino acids were detected by HPLC. After the addition of chicken fat, the content of bitter amino acids such as methionine, isoleucine, phenylalanine, valine, lysine, and tyrosine was reduced; After the Maillard reaction, the content of sweet and umami amino acids such as glutamic acid, aspartic acid, alanine, glycine and serine increased significantly. A total of 46 flavor compounds were identified by GC-IMS, (E)-2-heptenal, (E)-2-octene, (E,E)-2,4-octadienal and other fatty aldehydes were increased after Maillard reaction. It provided the soup with meaty and fatty aroma. The detection of the electronic nose was basically similar to that of GC-IMS. In conclusion, Maillard reaction has a beneficial effect on the flavor of Tricholoma matsutake and chicken fat soup.