Abstract: Aristichthys nobilis was used as raw material in this study and the protein hydrolysate was obtained by enzymolysis.Reducing sugar was added to the hydrolysate,then the essence of the featured meat flavor was produced by maillard thermal reaction.Thirty-seven kinds of volatile flavor compounds were identified by solid phase micro-extraction(SPEM) combined with GC-MS.The compounds such as hexanal,nonanal,furfural,dimethyl disulfide,3-methylthio propanal,1-octen-3-ol,pyrazine,2-methyl pyrazine,2,5-dimethyl pyrazine were found to have a great impact on sample odor and the other compounds might play certain coordinating role to the overall flavor.
何芳,杨凌霄,潘彬杰,等. 利用鳙鱼酶解液制备肉味香精及其香气成分分析[J]. 食品与发酵工业, 2011, 37(04): 131-134.
He Fang,Yang Ling-xiao,Pan Bin-jie,et al. Preparation of Meat Essence Using the Hydrolysate of Aristichthys nobilis and Analysis of Volatile Flavor Compounds[J]. Food and Fermentation Industries, 2011, 37(04): 131-134.