Abstract
Beef-bone protein hydrolysates were obtained by Flavourzyme (F), Protamex (P), Flavourzyme followed by Protamex (Fp), Protamex followed by Flavourzyme (Pf), and combination of Flavourzyme and Protamex (DE). Samples without any enzymes served as the control (C). Subsequently, the six hydrolysates were subjected to Maillard reaction for further investigation of the contribution of enzymatic hydrolysis to flavor. SPME-GC-MS (gas chromatograph-mass spectrometer) was applied to analyze the volatile substances and taste components. The results showed that the content of volatile compounds detected by the 6 samples was significantly different, while there was little difference in the type of compounds.
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