Research Article | OPEN ACCESS
Formation of Porphyra yezoensis Flavour Compounds through Hydrolysis and Maillard Reaction
1, 2, 3, 4Ying-Ming Mao
1School of Chemical Engineering, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu 222005
2Jiangsu Marine Resources Development Research Institute, Lianyungang, Jiangsu 222005
3Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening
4Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology, Lianyungang, 222005, China, Tel.: +86 518 85895407
Advance Journal of Food Science and Technology 2016 8:570-573
Received: August 24, 2015 | Accepted: September 11, 2015 | Published: July 15, 2016
Abstract
Porphyra yezoensis has a unique flavour and nutritional value. In this study, flavour compounds were obtained by subjecting P. yezoensis to water extraction and hydrolysis with flavorzyme. Amino acids and reducing sugar were then to the hydrolysates to facilitate Maillard reaction. Hydrolysis with flavorzyme significantly increased the sensory score of P. yezoensis water extract (p<0.05), whereas Maillard reaction significantly increased the sensory score of P. yezoensis hydrolysates (p<0.05). Gas chromatography-mass spectrometry analysis showed that a total of 42 flavour compounds formed in Maillard reaction, which increased the flavour of P. yezoensis hydrolysates. These results indicated that the method can be used to prepare P. yezoensis essence.
Keywords:
Flavour compound, hydrolysis, Maillard reaction, porphyra yezoensis,
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