Effects of Enzymatic Hydrolysis on the Volatile Components of Maillard Reaction from Chicken Bone Extracts

To study the effect of enzyme hydrolysis on the Maillard reaction flavor volatile flavor components in chicken bone. The volatile flavor components of Maillard reaction products(MRPs1)in chicken bone extracts and Maillard reaction products in the enzymatic hydrolysate of chicken bone extracts(MRPs2)were analyzed using solid phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry(SPME/GC-O-MS). 70 volatile compounds were identified in the four kinds of Maillard reaction prodocts(MRP),furthermore,29 kinds of volatile compounds were detected in MRPs1and 50 kinds of volatile compounds were existed in MRPs2 of no-fat chicken bone extracts.MRPs1and MRPs2 of fatty chicken bone extracts had 38 and 53 kinds of volatile compounds,respectively.The relative contents of aldehydes,ketones and the heterocyclic compounds in the MRPs2 were higher than those in the MRPs1(p<0.05). The MRPs2 of fatty chicken bone extracts had more characteristic aromacomponents of aldehydes and ketones. For example,(E)-2-nonenal,2-undecenal,(E)-2-decenal,(E,E)-2,4-decadienal,3-hydroxyl-2-methyl-4H-pyran-4-one,6-methyl-5-hepten-2-one. However,the heterocyclic compounds in the MRPs2 of no-fat chicken bone extracts were more abundant,included 2-acetylfuran,3-ethyl-2,5-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine,3,5-diethyl-2-methylpyrazine,2-isopentyl-3,6-dimethyl pyrazine.The enzymatic hydrolysis had a great influence on the volatile flavor components and concentration in the Maillard reaction products of chicken bone extracts,which increased the aroma of the final product,made the whole flavor more plump.