Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom

文献类型： 外文期刊

第一作者： Hou, Furong

作者： Hou, Furong;Song, Shasha;Cui, Wenjia;Gong, Zhiqing;Wang, Yansheng;Wang, Wenliang;Yu, Zipeng

作者机构：

关键词： Oudemansiella raphanipes; Maillard intermediates; enzymatic hydrolysate; flavor substances

期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）

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年卷期： 2024 年 13 卷 11 期

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收录情况： SCI

摘要： Maillard reaction intermediate (MRI) was prepared by the enzymatic hydrolysate (EH) of Oudemansiella raphanipes and fructose. The optimal preparation condition of MRIs was obtained when the Maillard reaction parameters were as follows: fructose addition of 5%, reaction time of 60 min, and temperature of 60 degrees C. E-Tongue results indicated that the umami and saltiness of MRIs were greater than those of Maillard reaction products (MRPs) and EH, and the taste-enhancing ability of MRIs was even more prominent than that of MRPs. E-Nose could obviously distinguish EH, MRIs, and MRPs, and there was an obvious difference between MRPs and MRIs regarding volatile aroma compounds. A total of 35 volatile flavor substances were identified among the three samples, including 6 alcohols, 13 aldehydes, 9 ketones, 2 esters, and 5 other compounds. Overall, MRIs could avoid the production of complete reaction products with an inferior flavor, and further enhance the umami taste.

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