Chiang, Jie Hong published the artcileChanges in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction, Safety of 2,3,5-Trimethylpyrazine, the main research area is bone hydrolyzate flavor compound physicochem property Maillard reaction; Beef bone hydrolysates; Free amino acids; Maillard reaction; Peptide contents; Volatile compounds.
This study investigated the changes in physicochem. properties and volatile compounds of beef bone hydrolyzates during heat treatment as a result of the Maillard reaction. Five beef bone hydrolyzates obtained from single (P-Protamex, B-bromelain, and F-Flavourzyme) and simultaneous (P + F and B + F) enzymic hydrolysis treatments were combined with ribose in aqueous solutions and heated at 113°C to produce MRPs. Total free amino acids decreased after heat treatment indicating the occurrence of the MR. MRPs showed a decrease in pH and an increase in browning intensity as the degree of hydrolysis of hydrolyzates increased. The volatiles compounds generated during heat treatment were evaluated using GC-MS with headspace SPME sampling. A total of 40 volatile compounds were identified in all MRPs and their concentration were found to increase with increasing degree of hydrolysis. Pyrazines were the most abundant class of compounds produced as a result of the MR. F-MRP showed the highest peak area intensity for 17 volatile compounds in single hydrolysis treatment followed by heat treatment. There was also no significant difference in those major volatile compounds between F-MRP and P + F-MRP or B + F-MRP from simultaneous hydrolysis treatment after heating. Hence, the use of Flavourzyme alone to increase the flavor intensity of beef bone extract is recommended. Overall results indicated that enzymic hydrolysis and MR could be used to modify the flavor characters of beef bone extract
Food Research International published new progress about Bone. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Safety of 2,3,5-Trimethylpyrazine.