Abstract:Parabramis pekinensis was taken as raw material to make reacted meat flavor through zymohydrolysis and Maillard reaction in this study.The meat flavor essence smelt like strong meat and soysauce flavo...Parabramis pekinensis was taken as raw material to make reacted meat flavor through zymohydrolysis and Maillard reaction in this study.The meat flavor essence smelt like strong meat and soysauce flavor without fishiness.The aroma components from it was extracted and identified by headspace solid phase micro-extraction(HS-SPME) and gas chromatography/mass spectrometry(GC-MS) in association with retention indices(RI).The relative odor activity value(ROAV) was applied to confirm the characteristic aroma components of the meat flavor essence.The flavor characteristic and the sources of the characteristic aroma components were also analyzed.The results indicated that Dimethyl Trisulfide,Nonanal,(E,E)-2,4-Decadienal,(E)-2-Nonenal,(E)-2-Decenal,Dimethyl Disulfide,Octanal,3-Methyl Butanal,(E,E)-2,4-Nonadienal,Hexanal,2,5-Dimethyl Pyrazine,n-Hexanoic Acid,Ethenyl Ester,Heptanol,1-Octene-3-ol,2-Pentyl Furan,(E)-2-Octenal and Heptanal,altogether 17 aroma components were the characteristic aroma components of self-made meat flavor essence.Read More
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot