Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometry
The characteristic flavor of the enzymatic hydrolysate of Lentinus edodes, which was involved in the Maillard reaction by xylose, fructose, glucose, sucrose, mannose, maltose, vitamin C (VC) and L-arabinose, was determined and analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS). The ch...
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| Format: | Article |
| Language: | English |
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KeAi Communications Co. Ltd.
2023-03-01
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| Series: | Journal of Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566922000738 |
| _version_ | 1828090378427826176 |
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| author | Wenjia Cui Peiji Liu Houli Liu Yifei Sun Wenliang Wang |
| author_facet | Wenjia Cui Peiji Liu Houli Liu Yifei Sun Wenliang Wang |
| author_sort | Wenjia Cui |
| collection | DOAJ |
| description | The characteristic flavor of the enzymatic hydrolysate of Lentinus edodes, which was involved in the Maillard reaction by xylose, fructose, glucose, sucrose, mannose, maltose, vitamin C (VC) and L-arabinose, was determined and analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS). The characteristic flavor fingerprints of Maillard reaction products (MRPs) of L. edodes enzymatic hydrolysate were constructed. The differences in the characteristic flavors of Maillard reaction with different reducing sugars and VC were compared. The main characteristic flavor, characteristic peak, characteristic marker substance and content were determined, a principal component analysis (PCA) of volatile organic compounds (VOCs) was carried out. The results showed that there were 42 kinds of monomers and some dimers of volatile compounds in the samples including 17 aldehydes, 5 alcohols, 7 ketones, 2 esters, 2 acids, 7 other compounds and 2 ethers. The volatile VOCs of the sample with added sucrose, VC and L-arabinose were significantly higher than those of the enzymatic hydrolysate of L. edodes. After the Maillard reaction, the flavor of the hydrolysate was significantly improved, and the main components changed significantly. |
| first_indexed | 2024-04-11T05:55:53Z |
| format | Article |
| id | doaj.art-dac7d8f8122442b9b4b71891aa827237 |
| institution | Directory Open Access Journal |
| issn | 2772-5669 |
| language | English |
| last_indexed | 2024-04-11T05:55:53Z |
| publishDate | 2023-03-01 |
| publisher | KeAi Communications Co. Ltd. |
| record_format | Article |
| series | Journal of Future Foods |
| spelling | doaj.art-dac7d8f8122442b9b4b71891aa8272372022-12-22T04:41:54ZengKeAi Communications Co. Ltd.Journal of Future Foods2772-56692023-03-01314348Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometryWenjia Cui0Peiji Liu1Houli Liu2Yifei Sun3Wenliang Wang4Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Science, Jinan 250100, China; Corresponding authors at: Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Science, Jinan 250100, ChinaKey Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Science, Jinan 250100, ChinaShandong Academy of Environmental Science Co., Ltd., Jinan 250100, ChinaKey Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Science, Jinan 250100, ChinaKey Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Science, Jinan 250100, China; Corresponding authors at: Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Science, Jinan 250100, ChinaThe characteristic flavor of the enzymatic hydrolysate of Lentinus edodes, which was involved in the Maillard reaction by xylose, fructose, glucose, sucrose, mannose, maltose, vitamin C (VC) and L-arabinose, was determined and analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS). The characteristic flavor fingerprints of Maillard reaction products (MRPs) of L. edodes enzymatic hydrolysate were constructed. The differences in the characteristic flavors of Maillard reaction with different reducing sugars and VC were compared. The main characteristic flavor, characteristic peak, characteristic marker substance and content were determined, a principal component analysis (PCA) of volatile organic compounds (VOCs) was carried out. The results showed that there were 42 kinds of monomers and some dimers of volatile compounds in the samples including 17 aldehydes, 5 alcohols, 7 ketones, 2 esters, 2 acids, 7 other compounds and 2 ethers. The volatile VOCs of the sample with added sucrose, VC and L-arabinose were significantly higher than those of the enzymatic hydrolysate of L. edodes. After the Maillard reaction, the flavor of the hydrolysate was significantly improved, and the main components changed significantly.http://www.sciencedirect.com/science/article/pii/S2772566922000738FlavourReducing sugarLentinus edodesMaillard reaction |
| spellingShingle | Wenjia Cui Peiji Liu Houli Liu Yifei Sun Wenliang Wang Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometry Journal of Future Foods Flavour Reducing sugar Lentinus edodes Maillard reaction |
| title | Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometry |
| title_full | Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometry |
| title_fullStr | Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometry |
| title_full_unstemmed | Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometry |
| title_short | Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometry |
| title_sort | flavor changes in lentinus edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography ion mobility spectrometry |
| topic | Flavour Reducing sugar Lentinus edodes Maillard reaction |
| url | http://www.sciencedirect.com/science/article/pii/S2772566922000738 |
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