Study on mutton flavor synthesis by Maillard reaction from sheep bone protein hydrolysates

The synthesis of mutton flavor aroma from enzymatic hydrolysate of sheep bone protein and other precursors through Maillard reaction was studied in the experiment.And the results showed that there was a noticeable difference among adding different DH of sheep bone hydrolysates (SBHs) for the formation of the mutton flavor aroma, and adding the SBHs with DH from 25.92% to 30.29% might be desirable precursor for sensory characteristics.The uniform designs were studied to arrange reactions and find the optimized formulas and conditions, which were SBH 100.0g, initial reaction pH 6.5, temperature 125℃, time 180min, cysteine 1.369g, alanine 0.2g, taurine 2.5g, thiamine 2.5g, glucose 4.0g, HVP1.428g and oxidized suet 12.0g.