Optimization of Maillard Reaction for Flavor Enhancement and Electronic Nose Analysis of Lanmaoa asiatica Enzymatic Hydrolysate Seasoning Oil

Abstract

In this study, the freeze-dried powder of Lanmaoa asiatica enzymatic hydrolysates was used as the main material, and the optimal preparation process of Lanmaoa asiatica seasoning oil was obtained by optimizing the Maillard reaction conditions. The response values of the electronic nose sensor and the sensory evaluation scores were used as evaluation indicators. Single-factorial and orthogonal experiments were used to optimize the preparation process parameters of Lanmaoa asiatica seasoning oil. The results showed that the optimal preparation process was as follows: Mixing the freeze-dried powder of Lanmaoa asiatica enzymatic hydrolysates with corn oil in a ratio of 1:40 (w/w), adding 5% glucose and 3% L-glutamic acid, and conducting the Maillard reaction at 140 ℃ for 40 min. The seasoning oil prepared under these conditions had a rich and harmonious aroma with a unique flavor of Lanmaoa asiatica. Electronic nose analysis identified sulfur compounds, nitrogen oxides, aldehydes, and ketones as the main aroma components. Quality testing showed that the seasoning oil met national standards, containing 3693 kJ/100 g of energy and 99.8 g/100 g of fat.

Keywords

• lanmaoa asiatica
• enzymatic hydrolysate
• seasoning oil
• maillard reaction
• aromatize
• electronic nose
• sensory evaluation