The Study On The Factors Affecting The Roast Flavor In Maillard Reaction System

For industry, maillard reaction is always used to produce meat flavorings; however, the reaction conditions are often decided by experiences. Research on the effects affected by the factors from the viewpoint of kinetics is useful for analyzing the mechanism of the maillard reaction, therefore, suitable reaction conditions can be obtained for the industry.Firstly, change of substrates concentration and pH, generation of color compounds and target flavor compounds were chosen to be the indices of the maillard reaction. The results indicated that substrates concentration and pH decreased as the initial pH increased, yet the contents of color compounds increased along with the pH increasing. High pH conditions is beneficial for the generation of 1,2-ethanedithiol, 2-ethylpyrazine and 2,4,5-trimethylthiazole. Substrates concentration and pH decreased obviously following the increasing of the temperature,while the quantities of color compounds increased sharply. The contents of target flavor compounds increased as the increasing of tempe- rature, but if overheated, the contents would decline. 1,2-ethanedithiol, 2-acetylfuran and 2,4,5-trimethylthiazole reached a maximum quality when the ratio of substrates was 1:1. Change of substrates concentration followed first-ordered kinetics; color development and pH change followed zero-order kinetics; the results of correlation analysis indicated that there were significant negative correlation between concentration of residual substrates and taget flavor compouds; the same result was also found between pH and taget flavor compouds; however with the absorbtion at 420nm there was an opposite result.Secondly, the effects of glycine and vitamin C on the simple maillard system were studied. The participation in the maillard reaction of glycine contributed to generating color and acid compounds. The content of 2-acetylfuran increased as the concentration of glycine increased; meanwhile, 2-ethylpyrazine followed an opposite trend. The quality of 1,2-ethanedithiol and 2,4,5-trimethylthiazole increased at first then declined with a high glycine content. When added vitamin C into the system, the amount of color and acid compounds decreased, but the content of residual glucose increased. The content of 1,2-ethanedithiol and 2-ethylpyrazine declined while 2,4,5-trimethylthiazole and 2-acetylfuran increased first then decreased with a rising amount of vitamin C. The result of sensory indicated that when the content of glycine and vitamin C was 0.2mol/L and 0.05mol/L, the roast meat flavor of the maillard system was the best.Finally, the influences of peanut meal hydrolysates on the maillard system were studied. The results indicated that total volatile chemicals were similar among the three systems with different peanut meal hydrolysates. The maillard system with acid hydrolysates had less heterocyclic chemicals with nitrogen and sulphur than the system with enzyme hydrolysates, but contained more aldehydes and ketones, which were not available for roast meat flavor. The maillard system with hydrolysates by alcalase and flavourzynme contained maximum aroma compounds with roast meat flavor, which proved that the hydrolysates were good additive for the maillard reaction.