Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

Abstract

Solid‐phase micro extraction/gas chromatography‐mass spectrometry (SPME/GC‐MS), electronic nose (E‐nose), and descriptive sensory analysis (DSA) are used to evaluate the changes in aroma characteristic of six mutton tallow flavor (MF) samples prepared from xylose–cysteine with mutton tallow or different enzymatic hydrolysis mutton tallow (EM) with different enzymes. 61 compounds are identified by GC‐MS as crucial compounds contributing to the MF for the evaluation of the sensory characteristics of MFs. Most of the volatiles, including aldehydes, alcohols, furans, and thiophenes, decrease because of the addition of EMs. The EM with lipase MER produces more appropriate volatile compounds through the Maillard reaction than the other samples. Five attributes are selected for the appraisal of MFs. DSA results show a remarkable difference in sensory attributes among the MFs. MF5 has the strongest aroma in the muttony and meaty flavors, and the weakest in the burnt and off‐flavor. Further investigation of the six MFs is conducted based on the volatile compounds evaluated by E‐nose. The results of the correlation analysis among the volatile compounds and the DSA confirm that EM with lipase MER may be an appropriate precursor for MF's sensory characteristics. Practical Applications: Moderate lipid oxidation is a prerequisite to achieving a characteristic flavor. However, over‐treatment will lead to an undesirable smell. The thermal method requires high temperature and is difficult to control, and the resulting natural meat flavor needs improvement. A possible solution is to use enzymes to make a difference in the molecular weight of the enzymatically hydrolyzed fragments. To achieve controlled enzymatic hydrolysis of a fragment, the correct selection of enzyme is an important step. The present study helps elucidate how lipids contribute to the formation of meat flavor, thereby providing guidance for the preparation of thermal reaction meat flavor.

Effect of lipid on formation of Maillard and lipid‐Maillard meaty flavour compounds in heated cysteine‐xylose‐methyl linoleate system

“…For example, Xu et al 20 employed the cysteine‐xylose‐oxidized lard system and Zhang et al 7 used the cysteine‐xylose‐lecithin or cephalin systems at 120°C for 60 min. Ma et al 5 performed the model reaction using the cysteine‐xylose‐enzymatic hydrolyzed mutton tallow systems at 120°C for 40 min.…”

“…Most of them were again the lipid‐Maillard compounds, suggesting that with the level of methyl linoleate fixed at 1%, varying reaction temperature and time also mainly affected the formation of the lipid‐Maillard compounds in the cysteine‐xylose system. Among the above marker compounds, 2‐hexylthiophene, 1‐pentanethiol and 2‐methyl‐3‐pentanethiol have been reported in the heated cysteine‐xylose‐enzymatic hydrolyzed mutton tallow systems by Ma et al 5 or the 21 amino acids‐ribose‐linoleic acid systems by Van Ba et al 23 …”

“…1,2 So far, the effect of lipid on the Maillard reaction to form meat flavour has been investigated by many researchers, where the heated model reaction systems of cysteine and reducing sugars are mostly utilized, and the effect due to the presence of lipid is revealed by comparing changes in volatile composition of the reaction systems. For example, the model reactions of "cysteine-ribose" with methyl linoleate, 3 "cysteine-glucose" with oxidized chicken fat, 4 and "cysteine-xylose" with enzymatically hydrolyzed mutton fat, 5 aliphatic aldehydes, 6 or phospholipids 7 have been reported. It has been found that the presence of a lipid decreases the formation of volatile sulfur-containing compounds and heterocyclic compounds (containing O or N) via the Maillard reaction, that is the Maillard compounds, in the cysteinereducing sugar reaction systems.…”

Ultrasound-Assisted Preparation of Maillard Reaction Products Derived from Hydrolyzed Soybean Meal with Meaty Flavor in an Oil-In-Water System

“…The 1-(2-furanyl)-ethanone has sweet, cocoa, almond, and caramel flavors [ 28 ], which can improve the flavor of MRPs. Furans can be generated from fatty acid oxidation or from glycerol and cysteine degradation products through a complex series of chemical reactions (cyclization, dehydration, and aldol condensation) [ 10 ]. Due to the participation of lard in the Maillard reaction, coupled with the assistance of ultrasound, the furan content in UN-MRPs, EL-MRPs, and UEL-MRPs was higher than that in N-MRPs, which might exert a positive effect on the flavor of these MRPs.…”

“…Studies have shown that oxidized animal fats have a strong meaty taste. Therefore, more and more research has been focused on improving the meat flavor of MRPs by adding different animal fats into the Maillard reaction system [ 3 , 8 , 9 , 10 , 11 ]. For example, Song et al [ 12 ] treated lard with three different lipases and investigated the effect of lard treated with different lipases on MRPs in the xylose/glucose and cysteine Maillard reaction system.…”