Taste Compounds in Maillard Reaction Products of Chicken Bone Extract and its Enzymatic Hydrolysate
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Abstract:
In this paper, the taste characteristics of Maillard reaction products prepared by chicken bone extract (MRPs1) or its enzymatic hydrolysate (MRPs2) was investigated. The sensory evaluation was used to analyze the taste of the product as a qualitative analysis. The non-volatile taste active compounds, including free amino acids, oligopeptide, total nucleotide, flavor nucleotide in the Maillard reaction products were analyzed by quantitative analysis, combining monosodium glutamate equivalent (EUC) to assess the umami of MRPs. The results showed that total free amino acid content of MRPs1 was 1.4 mg/g and MRPs2 was 8.1 mg/g. The content of AMP, GMP and IMP were 67.83, 176.52 and 415.60 μg/mL, respectively. In MRPs2, the total content of the three amino acids increased by 32.83%. Showing different contribution to taste of the product . In addition, the EUC of MRPs2 were significantly higher than that of MRPs1, which was confirmed by the Electronic Tongue detection..
