氨基酸对浓香葵花籽油美拉德反应风味的贡献

通过研究比较脱脂葵花籽粕烘烤前后的氨基酸组成及风味变化,建立了以浸出一级葵花籽油为基质的氨基酸与葡萄糖美拉德反应风味模拟模型,比较分析了12种氨基酸与葡萄糖美拉德反应风味模拟模型体系中形成的挥发性化合物与浓香葵花籽油风味化合物的异同。结果表明:赖氨酸、精氨酸、组氨酸对浓香葵花籽油美拉德反应风味的贡献最大,是浓香葵花籽油美拉德反应风味形成的主要前体物质。赖氨酸、精氨酸、组氨酸3组模型体系中美拉德反应挥发性化合物与浓香葵花籽油风味化合物相同的共有12种,其中吡嗪类化合物8种、醛类化合物2种、醇类化合物1种、呋喃类化合物1种。

Contribution of amino acid to Maillard reaction flavor of aroma sunflower seed oil

Through studying and comparing the changes of amino acid composition and flavor of defatted sunflower seed meal before and after roasting, with first grade extracted sunflower seed oil as medium, the analogy model of flavor brought by Maillard reaction of amino acids and glucose was established.The similarities and differences between volatile compounds formed in the analogy model of flavor brought by Maillard reaction of 12 kinds of amino acids and glucose and the flavor compounds of aroma sunflower seed oil were analyzed. The results showed that lysine, arginine and histidine made the greatest contributions to the Maillard reaction flavor of aroma sunflower seed oil, and they were the main precursor substances for forming the Maillard reaction flavor of aroma sunflower seed oil. Twelve kinds of compounds were both in the volatile compounds of three (lysine, arginine and histidine) Maillard reaction models and in the flavor compounds of aroma sunflower seed oil, including eight kinds of pyrazine compounds, two kinds of aldehyde compounds, a kind of alcohol compound and a kind of furan compound.