AI Article Synopsis
- The hydrolysis time affects the flavor profile created by the Maillard reaction, but previous models struggle to capture changes in important volatile compounds.
- A new predictive model was developed to effectively simulate key volatile compounds from beef tallow residue hydrolysate, showing that hydrolysis for 4 hours significantly enhances roast flavor and overall acceptance.
- The study identified nine key volatile components, highlighting 2-ethyl-3,5-dimethylpyrazine as the most impactful, with the Curve Prediction Model (CPM) outperforming other models in accurately predicting changes in these compounds.
Article Abstract
The hydrolysis time is directly related to the flavor of the Maillard reaction, but existing proxy models cannot simulate and model the variation curves of vital volatile components. This study developed a predictive model for modelling and simulating key volatile compounds of Maillard reaction products (MRPs) derived from beef tallow residue hydrolysate. Results showed the degree of hydrolysis increased with hydrolysis time, and the most significant improvement in the roast flavor and overall acceptance was when hydrolyzing 4 h. Based on flavor dilution value and the relative odor activity value, nine key volatile components were identified, and 2-ethyl-3,5-dimethylpyrazine with roast flavor was the highest. Compared with Polynomial Curve Fitting (PCF) and Cubic Spline Interpolation (CSI), key volatile compounds of MRPs could be better modeled and simulated by the Curve Prediction Model (CPM). All results suggested that CPM could predict the changes in key volatile components produced by MRPs.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563421 | PMC |
| http://dx.doi.org/10.3390/foods11192962 | DOI Listing |
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