Analysis of Volatile Components of Chicken Bone Hydrolysate Maillard Reaction Products With Different Reaction Temperatures and Reaction Times Based on Electronic Nose and GC – MS

• Published in: Flavour and fragrance journal Vol. 40; no. 3; pp. 490 - 502
• Main Authors: Li, Heyan, Yao, Ling, He, Hongying, Xu, Yu, Huang, Jianhua, Song, Zhihua, Wang, Xingguo, Wang, Xiaosan
• Format: Journal Article
• Language: English
• Published: Chichester Wiley Subscription Services, Inc 01.05.2025
• Subjects: Aldehydes; Aroma; Bones; Chickens; electronic nose; Electronic noses; Flavors; Gas chromatography; headspace analysis; Heterocyclic compounds; Hydrolysates; Ketones; Maillard reaction; Maillard reaction products; Mass spectrometry; Mass spectroscopy; odors; Poultry; Reaction time; temperature; Umami; Volatile compounds

Headspace solid‐phase microextraction‐gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) and electronic nose analysis were used to analyse the changes in volatile components in the Maillard reaction products (MRPs) under various reaction temperatures and reaction times. The results indicate that w...