PDF
Full
Outline
Objective To develop Maillard reaction flavors combined with caramelized syrup using natural plants as raw materials. Methods Using tamarind as a raw material, it was treated with composite enzymes and mixed with caramelized syrup for Maillard reaction. The optimal preparation process was determined according to the comprehensive sensory score standard for Maillard flavors. The aroma differences between the Maillard reaction flavors with and without caramelized syrup were analyzed, and volatile aroma compounds were detected using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The reasons for the aroma differences were analyzed, and its antioxidant activity was studied using 1,1-diphenyl-2-picrylhydrazyl (DPPH). Results The optimal conditions for tamarind enzymatic hydrolysis were: Temperature 45 ℃, time 4.0 hours, and a composite enzyme ratio of 1:1:1 (m:m:m) for pectinase, cellulase, and papain, with an enzyme dosage of 0.5% of the tamarind amount. At a temperature of 120 ℃, reaction time of 80 minutes, initial pH 8.0, and a material-to-liquid ratio of 5:1 (m:V), the Maillard reaction flavor mixed with caramelized syrup showed the highest sensory score. Under these conditions, 68 volatile compounds were detected in the flavor, with ester, heterocyclic, and ketone volatile compounds accounting for a higher proportion compared to the Maillard flavor without caramelized syrup, imparting a sweet-caramel, roasted-sweet, and rich aroma. Adding caramelized syrup enhanced the antioxidant activity of the flavor, and at a concentration of 10 mg/mL, the DPPH scavenging rate reached 70.8%. Conclusion This study provides a new method for preparing edible flavors through the Maillard reaction with tamarind as the raw material combined with caramelized syrup.
PDF
294
132
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62199257
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
