作者：Wenli Wang , Long Zhang , Zhengquan Wang, Xichang Wang, Yuan Liu
期刊：Food Chemistry
摘要：Takifugu obscurus is famous for its delicious taste. In this study, three peptide fractions from Takifugu obscurus muscle hydrolysates were used to evaluate and compare physicochemical and sensory characteristics after Maillard reaction. Maillard reaction products (MRPs) were analyzed by detecting the changes of browning intensity, free amino acids, volatile compounds and taste profile. Results showed that intermediate flavor products in three fractions of MRPs from different molecular weight peptides were much stronger than in control groups. The free amino acids of MRPs from 0.3 to 3.0 kDa and whole fraction showed a similar trend. The contents of volatile compounds (furans, phenols, pyrazines and so on) also increased in the three MRP fractions. The taste characteristics of three fractions showed stronger kokumi effect and umami taste compared to their control groups. To sum up, this investigation lays the groundwork for the development of a flavoring agent from Takifugu obscurus.
DOI:10.1016/j.foodchem.2019.03.065.
Cite：Wang W, Zhang L, Wang Z, et al. Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates[J/OL]. Food Chemistry, 2019, 290: 40-46.
