The Ingredient Optimization of Maillard Reaction of Tobacco Enzymatic Hydrolysate
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to choose appropriate amino acid and saccharide to conduct Maillard reaction of tobacco enzymatic hydrolysate, different kinds of amino acids and saccharides were experimented and the volatile flavor compounds from Maillard reaction of amino acid and several saccharides were detected by GC-MS. The results demonstrated that xylose and glycine were the better choices from the perspective of the evaluation score and browning degree and good flavor was obtained by reaction of xylose with glycine at the ratio of 2:1. The GC-MS results showed that 25 kinds of flavor compounds generated and represented by pyrazines, furans, pyrroles and aldehydes after adding saccharides. Plenty of furfuralcohol was generated in three kinds of saccharides. Six kinds of Furans were generated in xylose. Furthermore, the flavor of product got well improved.
