Food and Fermentation Industries >

2020 , Vol. 46 >Issue 22: 71 - 78

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024141

Flavor improvement of enzymatic hydrolysate of Lentinus edodes stalk by Maillard reaction

  • LIU Peiji ,
  • CUI Wenjia ,
  • WANG Wenliang ,
  • GONG Zhiqing ,
  • YANG Zhengyou
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  • 1(Institute of Agro-Food Science and Technology Shandong Academy of Agricultural Sciences,Key Laboratory of Agro-Products Processing Technology of Shandong Province,Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs,Jinan 250100,China);
    2(College of Life Science,Shandong Agricultural University,Taian 271000,China)

Received date: 2020-04-04

  Revised date: 2020-06-23

  Online published: 2020-12-11

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Abstract

The Maillard reaction was used in order to improve the flavor of enzymolysis hydrolysate of Lentinus edodes stalk.The reaction conditions were optimized according to the sensory evaluation and absorbance.The amino acids,organic acids and volatile flavor compounds in the hydrolysate before and after the reaction were analyzed.The optimum reaction conditions were as follows:The addition of fructose and sucrose at 10.0% (mass fraction) with a mass ratio of 1:2,initial pH of 5.5,and the reaction was performed at 100 ℃ for 110 min.After Maillard reaction,the total amount of amino acids and organic acids in the enzymolysis hydrolysate decreased.Gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the flavor before and after Maillard reaction.The content of the substances with undesirable flavor such as heptanal,dimethyl disulfide,dimethyl trisulfide,3-octanone and isoamyl alcohol was significantly reduced and some even disappeared.The characteristic flavor substances of Maillard reaction products were ethanol cyclohexanone acetone 2-methylpyrazine and 2-acetylpyrrole,which can bring special sweet and toasted flavor to the system.In conclusion,Maillard reaction can effectively promote the flavor of enzymatic hydrolysate of Lentinus edodes stalk.

Key words： Lentinus edodes; enzymolysis liquid; Maillard reaction; gas chromatography-ion mobility spectrometry (GC-IMS); flavor improvement

Cite this article

LIU Peiji , CUI Wenjia , WANG Wenliang , GONG Zhiqing , YANG Zhengyou . Flavor improvement of enzymatic hydrolysate of Lentinus edodes stalk by Maillard reaction[J]. Food and Fermentation Industries, 2020 , 46(22) : 71 -78 . DOI: 10.13995/j.cnki.11-1802/ts.024141

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