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Volume 45 Issue 5
Feb.  2024
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YANG Ning, ZHANG Shasha, ZHOU Pei, et al. Optimization of Maillard Reaction for Flavor Enhancement and Electronic Nose Analysis of Lanmaoa asiatica Enzymatic Hydrolysate Seasoning Oil[J]. Science and Technology of Food Industry, 2024, 45(5): 177−186. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050013.
Citation: YANG Ning, ZHANG Shasha, ZHOU Pei, et al. Optimization of Maillard Reaction for Flavor Enhancement and Electronic Nose Analysis of Lanmaoa asiatica Enzymatic Hydrolysate Seasoning Oil[J]. Science and Technology of Food Industry, 2024, 45(5): 177−186. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050013.
shu

Optimization of Maillard Reaction for Flavor Enhancement and Electronic Nose Analysis of Lanmaoa asiatica Enzymatic Hydrolysate Seasoning Oil

  • 1.

    Yunnan Academy of Edible Fungi Industry Development, Kunming 650221, China

  • 2.

    Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives,Kunming 650221, China

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  • Received Date: May 04, 2023
  • Available Online: January 02, 2024
    Graphical Abstract
    • Abstract
  • In this study, the freeze-dried powder of Lanmaoa asiatica enzymatic hydrolysates was used as the main material, and the optimal preparation process of Lanmaoa asiatica seasoning oil was obtained by optimizing the Maillard reaction conditions. The response values of the electronic nose sensor and the sensory evaluation scores were used as evaluation indicators. Single-factorial and orthogonal experiments were used to optimize the preparation process parameters of Lanmaoa asiatica seasoning oil. The results showed that the optimal preparation process was as follows: Mixing the freeze-dried powder of Lanmaoa asiatica enzymatic hydrolysates with corn oil in a ratio of 1:40 (w/w), adding 5% glucose and 3% L-glutamic acid, and conducting the Maillard reaction at 140 ℃ for 40 min. The seasoning oil prepared under these conditions had a rich and harmonious aroma with a unique flavor of Lanmaoa asiatica. Electronic nose analysis identified sulfur compounds, nitrogen oxides, aldehydes, and ketones as the main aroma components. Quality testing showed that the seasoning oil met national standards, containing 3693 kJ/100 g of energy and 99.8 g/100 g of fat.
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