Food and Fermentation Industries >

2011 , Vol. 37 >Issue 04: 131 - 134

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.029

Food and Fermentation Industries

Preparation of Meat Essence Using the Hydrolysate of Aristichthys nobilis and Analysis of Volatile Flavor Compounds

  • He Fang ,
  • Yang Ling-xiao ,
  • Pan Bin-jie ,
  • Li Xiang-yang ,
  • Guo Hao-nan ,
  • Weng Wen ,
  • Yang Rong-hua
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Online published: 2011-04-25

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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.

Key words： Aristichthys nobili; maillard reaction; meat essence; GC-MS

Cite this article

He Fang , Yang Ling-xiao , Pan Bin-jie , Li Xiang-yang , Guo Hao-nan , Weng Wen , Yang Rong-hua . 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 . DOI: 10.13995/j.cnki.11-1802/ts.2011.04.029

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