摘要
研究添加甘氨酸对葡萄糖-半胱氨酸的简单美拉德反应体系中底物残留浓度、pH值、颜色物质以及产生肉香味的1,2-乙二硫醇、2-乙基吡嗪、2,4,5-三甲基噻唑和2-乙酰基呋喃4种风味化合物的影响。结果表明:随着甘氨酸加入量的增加,体系中半胱氨酸浓度基本不变,而葡萄糖的浓度则略有下降;体系中产生了大量颜色物质,并且pH值变小;1,2-乙二硫醇与2,4,5-三甲基噻唑的浓度均先增大后减小,2-乙基吡嗪的含量逐渐降低,2-乙酰基呋喃的浓度先增大后基本保持不变。感官评定的结果表明,当甘氨酸的添加浓度为0.20mol/L时,体系整体的肉香味有所提高。
The effect of glycine addition on the residual substrate concentration, pH and color of a glucose-cysteine Maillard reaction system as well as meat flavor compounds including 1,2-ethanedithiol, 2-ethylpyrazine, 2,4,5-trimethylthiazole and 2- acetylfuran was investigated. The results demonstrated that with increasing glycine addition, residual cysteine concentration remained basically unchanged, while residual glucose concentration slightly decreased. Besides, large amounts of colored compounds were formed, and the pH became lower. Meanwhile, both 1, 2-ethanedithiol and 2, 4, 5-trimethylthiazole exhibited an initial increase and subsequent decrease, 2-ethylpyrazine revealed a gradual decrease, and 2-acetylfuran revealed an increase first and then remained basically unchanged. As for sensory evaluation, the meat flavor of the system revealed an increase due to the addition of glycine at 0.20 mol/L.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第7期32-36,共5页
Food Science
基金
国家“973”计划前期研究专项(2010CB535014)
国家自然科学基金项目(31101287)
