Open AccessFlavor Analysis of Mrps Made from Different Enzymolysis Products by Gas Chromatography-Mass Spectrometry
Author(s) -
Jing Peng,
Situ Li,
Hengrui Wu,
Yuxuan Liang,
Xing Fan
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/440/2/022046
Subject(s) - chemistry , hydrolysate , chromatography , flavor , mass spectrometry , maillard reaction , gas chromatography–mass spectrometry , gas chromatography , enzymatic hydrolysis , hydrolysis , food science , organic chemistry
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.