生物加工过程2024，Vol.22Issue(4)：426-431,6.DOI:10.3969/j.issn.1672-3678.2024.04.009
黑水虻酶解液美拉德反应及其风味化合物分析
Maillard reaction of enzymatic hydrolysate from black soldier flies and analysis of flavor compounds
摘要
Abstract
The development of new animal food attractants has become a hot research topic in recent years.Herein,we report Maillard reaction of the enzymatic hydrolyzed solution from black soldier fly larvae at different temperatures,as well as the analysis of resultant flavor compounds by GC-MS.As a result,higher Browning degree of Maillard reaction was observed at elevated temperature under the conditions of 90-130℃range.When Maillard reaction was conducted at 110℃,the total content of flavor products reached the highest level of 2.373 μg/g,and the major components were characterized by GC-MS as the following:ethyl formate,acetic acid,heptanal,sec-octanone,benzyl alcohol,butyric acid,2-heptanone,n-octanol,phenol,hexanol,hexanal,nonanoic acid.Based on the above results,the optimal temperature for Maillard reaction was 110℃,from which the best flavor and sensory quality could be achieved for the product.关键词
黑水虻/美拉德反应/酶解液/风味物质/宠物食品Key words
black soldier fly/Maillard reaction/enzymatic hydrolyzate/flavor substances/pet food分类
生物科学引用本文复制引用
汪雨晗,朱本伟,余养朝,冯占,李贺文,张靖,李新福,熊强..黑水虻酶解液美拉德反应及其风味化合物分析[J].生物加工过程,2024,22(4):426-431,6.基金项目
江苏省重点研发计划(现代农业)(BE2019372) （现代农业）
