曹振宇,阮秋凤,谭佳,童星,黄强

• 1:华南理工大学食品科学与工程学院
• 2:佛山市海天调味食品股份有限公司
• 3:广东海天创新技术有限公司

摘要(Abstract)：

美拉德热反应是食物风味生成的重要反应。试验分析了以大豆酶解液制得增香大豆油的挥发性风味物质，得出其关键风味化合物为醛类、酮类、杂环类和含硫化合物等。同时，研究了美拉德热反应pH、反应温度等条件对氨基酸和关键风味物质含量的影响，通过皮尔森相关性分析、聚类分析等方法对关键风味物质的生成机制进行探索，得出美拉德热反应温度的提升促进关键风味物质含量的提升，而pH的提升对风味物质的调节更细微，除吡嗪类化合物整体呈上升趋势外，醛类、含硫化合物均呈现不同程度的上升或下降趋势。酶解液氨基酸对风味物质的影响与风味物质的生成机制有关，对异丁醛、3-甲基丁醛、吡嗪类和含硫化合物的影响较大。该研究进一步揭示了美拉德热反应中风味物质的形成机制，可为后续食品的增香提供理论基础。

关键词(KeyWords)： 大豆酶解液;风味;氨基酸;美拉德热反应;增香大豆油

Abstract:

Keywords:

基金项目(Foundation): 广东省调味食品生物发酵先进技术企业重点实验室开放基金项目(2017B030302002)

作者(Author): 曹振宇,阮秋凤,谭佳,童星,黄强

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