黑水虻酶解液美拉德反应及其风味化合物分析OACSTPCD

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.