Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry

Zhan, Ping; Tian, Honglei; Zhang, Xiaoming; Wang, Liping

doi:10.1016/j.jchromb.2012.12.026

Cited by 28 publications

(25 citation statements)

References 28 publications

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“…Overall, after the hydrolysis under various conditions, the pH and MWD showed a significant difference (p < 0.05) among the different CPHs. The results were similar with the previous studies (Huo & Zhao, 2009;Zhan et al, 2013).…”

Section: Changes In the Ph And Molecular Weight Distribution Of Cphs supporting

confidence: 93%

“…Maillard reaction products have been used as flavor enhancers. Some Maillard reaction products from protein hydrolyzates of animal (Liu, Liu, He, Song, & Chen, 2015;Zhan, Tian, Zhang, & Wang, 2013) or vegetable (Su et al, 2011) origins were reported for their taste-enhancing properties. It has been reported that the Maillard reaction products from soybean protein hydrolyzates with 1000 to 5000 Da peptides, significantly increased the intensity of mouthfulness and continuity in umami solution and consommé soup (Ogasawara, Katsumata, & Egi, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis

Zhang

Wang

Jiang

et al. 2019

CyTA - Journal of Food

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The sensory characteristics of Maillard reaction products from chicken protein hydrolysates (MRP-CPHs) at different degrees of hydrolysis (DH) were evaluated using descriptive sensory analysis. Five characteristics (boiled chicken flavor, umami, mouthfulness, continuity and overall acceptance) of the MRP-CPHs were evaluated. In addition, the changes in free amino acid contents and molecular weight distribution of chicken protein hydrolysates (CPHs) were also determined. The results showed that the sensory attributes were affected by DH of the CPHs, there was a distinct difference among the MRP-CPHs of almost all sensory attributes. The Maillard reaction product with a hydrolysis time of 3 h showed the strongest in the mouthfulness, boiled chicken flavor, and overall acceptance. These results indicated that the CPHs with a DH range from 15.80% to 18.64% (hydrolysis time range from 3 to 6 h) might be a desirable precursor for the production of chicken flavor in the food industry.Características sensoriales de los productos de reacción de Maillard a partir de hidrolizados de proteínas de pollo con diferentes grados de hidrólisis RESUMEN Mediante análisis sensorial descriptivo se evaluaron las características sensoriales de los productos de reacción de Maillard obtenidos a partir de hidrolizados de proteínas de pollo (MRP-CPH) en diferentes grados de hidrólisis (DH). En este sentido, se evaluaron cinco características de las MRP-CPH: sabor del pollo hervido, umami, sensación en la boca, continuidad y aceptación general. Además, se determinaron los cambios en los contenidos de aminoácidos libres y la distribución del peso molecular de los hidrolizados de proteínas de pollo (CPH). Los resultados mostraron que los atributos sensoriales se vieron afectados por la DH de las CPH. Al respecto, se detectó una diferencia clara entre casi todos los atributos sensoriales de los MRP-CPH . El producto de reacción de Maillard con un tiempo de hidrólisis de 3 horas mostró ser el más fuerte en términos de sensación de boca, sabor a pollo hervido y aceptación general. Estos resultados indican que los CPH con un rango de DH de 15.80% a 18.64% y un rango de tiempo de hidrólisis de 3 a 6 horas podrían ser un precursor deseable para la aportación de sabor a pollo en la industria alimentaria. ARTICLE HISTORY

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Section: Changes In the Ph And Molecular Weight Distribution Of Cphs supporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis

Zhang

Wang

Jiang

et al. 2019

CyTA - Journal of Food

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“…Sun and others () demonstrated that Cantonese sausages treated with MRP made from CB showed good textural and sensory properties, and several papers also described preparation of flavor compounds from byproduct of seafood (Baek and Cadwallader ) and sheep bone (Zhan and others ). With the increasing commercial application of molecules responsible for aroma and taste (Yang and others ), further study on the flavor made from CB during MR is necessary.…”

Section: Introductionmentioning

confidence: 99%

Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction

Sun

Wang

Zhang

et al. 2014

Journal of Food Science

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Flavor quality, including non-volatile and volatile compounds, of hydrolyzed chicken bone extracts (HCBE) during Maillard reaction (MR) was evaluated with HPLC, tasting sensory system, Electronic-Nose (E-nose), and GC-MS. Results showed that flavor amino acids (AA) accounted for 72% to 74% of total free AA in HCBE. Taste of umami increased first and then decreased during MR, while equivalent umami concentration remained at a stable level. Results of taste sensing system and bitter AA showed that MR could reduce the bitter taste of HCBE significantly. E-Nose test showed there are great changes of volatile flavor during MR. And total of 59 volatile compounds were identified in HCBE during MR, which should responsible for the increase of flavor in HCBE. Our results indicated that MR could be used as an effective way to change the flavor compounds in HCBE, and therefore provide a strategy for preparation of meaty flavor enhancer from bone residue as a byproduct of meat industry.

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“…Each sampling was performed in triplicate. Five of the attributes, namely, muttony, meaty, fatty, burnt, and off‐flavor, were assessed as described in our previous studies …”

Section: Methodsmentioning

confidence: 99%

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

Zhan

Tian

et al. 2019

Euro J Lipid Sci & Tech

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Solid‐phase micro extraction/gas chromatography‐mass spectrometry (SPME/GC‐MS), electronic nose (E‐nose), and descriptive sensory analysis (DSA) are used to evaluate the changes in aroma characteristic of six mutton tallow flavor (MF) samples prepared from xylose–cysteine with mutton tallow or different enzymatic hydrolysis mutton tallow (EM) with different enzymes. 61 compounds are identified by GC‐MS as crucial compounds contributing to the MF for the evaluation of the sensory characteristics of MFs. Most of the volatiles, including aldehydes, alcohols, furans, and thiophenes, decrease because of the addition of EMs. The EM with lipase MER produces more appropriate volatile compounds through the Maillard reaction than the other samples. Five attributes are selected for the appraisal of MFs. DSA results show a remarkable difference in sensory attributes among the MFs. MF5 has the strongest aroma in the muttony and meaty flavors, and the weakest in the burnt and off‐flavor. Further investigation of the six MFs is conducted based on the volatile compounds evaluated by E‐nose. The results of the correlation analysis among the volatile compounds and the DSA confirm that EM with lipase MER may be an appropriate precursor for MF's sensory characteristics. Practical Applications: Moderate lipid oxidation is a prerequisite to achieving a characteristic flavor. However, over‐treatment will lead to an undesirable smell. The thermal method requires high temperature and is difficult to control, and the resulting natural meat flavor needs improvement. A possible solution is to use enzymes to make a difference in the molecular weight of the enzymatically hydrolyzed fragments. To achieve controlled enzymatic hydrolysis of a fragment, the correct selection of enzyme is an important step. The present study helps elucidate how lipids contribute to the formation of meat flavor, thereby providing guidance for the preparation of thermal reaction meat flavor.

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Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry

Cited by 28 publications

References 28 publications

Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis

Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis

Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

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