Abstract
Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C–140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and MRPs were evaluated by panelists and volatile compounds were analyzed by GC/MS. Additionally, partial least squares regression (PLSR) was performed to analyze the correlation between quantitative sensory characteristics and GC/MS data. GC/MS results revealed that higher reaction temperature resulted in more nitrogen and sulfur containing compounds in MRPs while alcohols, ketones and aldehydes were the major flavor compounds obtained in MH. PLSR results showed that 3-phenylfuran and 2-octylfuran were the compounds responsible for the caramel-like flavor; 1-octen-3-ol, (E)-2-octen-1-ol and geranyl acetone were significantly and positively correlated to mushroom-like flavor, whereas, 2-thiophene-carboxaldehyde, 2,5-thiophenedicarboxaldehyde and 3-methylbutanal positively affected MRPs meat-like attribute. Overall, 125 °C was identified as the optimal temperature for preparing MRPs with abundant volatile compounds and favorable sensory characteristics; the concentration of free amino acids and 5′-GMP, which are associated with the umami taste, in MRPs derived under 125 °C were 3 to 4 times higher than those in MH.
Highlights
The Maillard reaction is a well-known non-enzymatic browning reaction between the amine groups of free amino acids, peptides or proteins and reactive carbonyl groups of reducing sugars under thermal processing and/or food storage conditions [1]
The objective of this study was to evaluate the effect of reaction temperature on flavor characteristics, including the chemical profile of volatile compounds and sensory characteristics of Maillard reaction products (MRPs) derived from mushroom hydrolysate (MH)
A total of 76 volatiles were identified among MH and MRPs prepared at different reaction temperatures (100 ◦ C to 140 ◦ C)
Summary
The Maillard reaction is a well-known non-enzymatic browning reaction between the amine groups of free amino acids, peptides or proteins and reactive carbonyl groups of reducing sugars under thermal processing and/or food storage conditions [1]. The Maillard reaction is of great importance for the quality of foods and plays a potential role in the production of breads, roasted coffee, vegetables and cooked meat with unique flavor [2]. Various findings have demonstrated that the Maillard reaction can confer taste-enhancing (“kokumi”) properties including mouthfulness and continuity characteristics of umami taste to the hydrolyzed proteins [3,4,5]. Song et al [6] reported that the improved flavor characteristics of soybean protein hydrolysate were related to the cross-linking effect of microbial transglutaminase (MTGase). Maillard reaction products (MRPs) contributed to the flavor formation, antioxidant and antimicrobial effect, and played an important role in the improvement of functional properties [7,8,9].
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