酵母抽提物-猪肉酶解物-HVP之Maillard反应产生肉香味化合物的研究

分别对猪肉酶解物－酵母抽提物－HVP、猪肉酶解物－HVP两种Maillard反应模型系统所产生的挥发性香气化合物进行了分离、提取及鉴定，从两种系统中都鉴定出了2－甲基－3－呋喃硫醇、2－乙酰基呋喃、2－甲基－四氢噻吩酮、苯乙醛、3－甲基－2－噻吩醛、3－乙基－2噻吩醛、二（2－甲基－3－呋喃基）二硫醚、二（2－甲基－4，5－二氢－3－呋喃基）二硫醚、十六醛、十八醛等，猪肉酶解物－HVP模拟系统比猪肉酶解物－酵母抽提物－HVP要高许多倍。

Study on Volatile Compounds of Yeast Extract - Enzymatically Hydrolyzed Pork - HVP Maillard Reaction System

The isolation & identification of volatile compounds were made on two Mailand reaction systems,namely:yeast extract -enzymatically hydrolyzed pork-HVP Maillard reaction system and enzymatically hydrolyzed pork-HVP Maillard reaction system as control.2-Methyl-3-furanthiol,2-acetylfuran,2-methyl-tetrahydrothiopen-3-one ,phenylacetaldehyde,3-methyl-2-thiopenecarboxaldehyde,3-ethyl-2-thiopenecarboxaldehyde,trans-anethole,bis-(2-methyl-4,5-dihydro-3-furlyl)-disulphide,bis-(2-methyl-3-furyl)-disulphide,furfuryl thiol,bis(2-furfuryl)disulfide,hexadecanal,octadecanal,et al.were identified.On heating,the yeast extract-enzymatically hydrolyzed pork-HVP Maillard reaction system produced more meat flavor compounds but the contents of several key meat flavor compouns produced from enzymatically hydrolyzed pork-HVP Maillard reaction system were much higher than the former.