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KMID : 0380619940260060781
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 6 p.781 ~ p.786
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Formation of Meatlike Flavors by Maillard Reaction Using Hydrolyzed Vegetable Protein(HVP)
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이형재/Lee, Hyung Jae
남희섭/이정근/윤석환/Nam, Hee Sop/Lee, Jung Keun/Yoon, Suk Hwan
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Abstract
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Meatlike flavors were manufactured using hydrolyzed vegetable protein (HVP) with several reactive precursors at different reaction conditions. Both pH and temperature affected significantly on brown colority of reaction product, whose velocity became fast with increasing pH and temperature. Drastic decrease in residual reducing sugars and free amino acids appeared until 1 hour, being little affected by reaction temperature. Glutamic acid and cysteine were decreased with reaction time, whereas glycine and methionine remained constant. Forty nine aroma compounds formed through Maillard reaction were isolated and identified with GC/MSD, including 3-methyl butanal, 2-methyl tetrahydrothiophen3-one, 3,4-dimethylthiophene and 2,4-dimethyl thiazole previously known as natural meat flavors. The sensory evaluation showed that one-hour reaction product was the highest in savory taste and the lowest in nasty taste on the level of 51: significant difference among all reaction products tested in this experiment. From the results above, it could be speculated that the initial stage of Maillard reaction in this experimental system occured until one hour, thereafter, savory taste decreased accompanied by increasing nasty taste with elapsed reaction time.
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