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KMID : 0525720160210020128
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Journal of Chitin and Chitosan
2016 Volume.21 No. 2 p.128 ~ p.134
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Development and Characterization of Flavor Based on Maillard Reaction Products with Flatfish Byproducts Hydrolysates
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Jeon Hyeon-Jin
Lee Sang-Hoon
Yang Sung-Yong
Lee Kwang-Won
Kim Yoon-Sook
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Abstract
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In this study, we have developed reaction flavor based on Maillard reaction (MR) products with flatfish byproducts hydrolysates and characterized its sensory properties and identified volatile compounds using GC/MS and e-nose analyzer. Glycated flatfish protein hydrolysates (GFPH) based flavors were prepared using MR with various concentrations of ingredients and optimized formula of production (GFPH: 0.5 g, DL-methionine: 0.025 g, lecithin: 0.0125 g, L-cysteine 0.05 g and thiamine: 0.01 g) was established based on evaluating sensory properties. GFPH based flavor was analyzed using GC/MS and total 64 volatile compounds were identified (acid: 13, alcohol: 12, aldehyde: 10, ketone: 7, pyrazine: 3, sulfur-containing compound: 3, furan: 3 and Miscellaneous: 13). Among them, benzaldehyde and 3-methyl-butanal are considered to have positive role in flavor sensory properties according to other reports. Furthermore, volatile flavors such as ethyl isobutyrate and phenylethanol were identified using mass detector based e-nose analysis. Therefore, we conclude that GFPH based flavor has strong potential in the field of flavor application in food industry.
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KEYWORD
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Maillard reaction, Flatfish, Byproduct, Hydrolysate, Flavor
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