Abstract:In order to improve the strong fishy smell and insufficient fresh fragrance of oyster peptide Maillard reaction products (MRPs), the effects of exogenous amino acids on the odor and taste characteristics were explored by means of sensory evaluation based on oyster peptide-cysteine-xylose system. The causes of flavor differences were analyzed with the combination of the composition of volatile flavor compounds, the overall odor profile and the relative molecular weight distribution of peptides. The results showed that compared with the addition of glycine or glutamic acid alone, the addition of the two amino acids effectively removed fishy smell and enhanced aroma of oyster peptide MRPs. In addition, the synergistic effect of glycine and glutamic acid significantly reduced the impact of key fishy compounds, such as heptanal and octanal, on the overall odor properties, while the types of volatile flavor components increased to 21, which improved the richness of overall aroma. Meanwhile, the compound addition of exogenous amino acids promoted the degradation of oyster peptides during the Maillard reaction and increased the proportion of flavor peptides with relative molecular weight less than 1 000, which enhanced the taste quality of the system. This study could provide scientific basis for regulating the flavor quality of oyster seasoning.
