Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.

ABSTRACT: Enzymatic hydrolysis can enhance the flavor of aquatic products. Nevertheless, the strong fishy odor restricts its utilization in culinary applications. This study is centered on enhancing the flavor of golden pomfret samples by promoting the Maillard reaction (MR) between golden pomfret hydrolysate (GHES) and reducing sugars. The research results demonstrate that the Maillard reaction significantly improves the sensory characteristics of GHES. It prompts the formation of diverse volatile compounds, such as aldehydes, esters, and furans. Simultaneously, it reduces the relative amounts of substances associated with fishy odor, such as 1-Octen-3-ol and Hexanal. Moreover, the Maillard reaction increases the contents of amino acids contributing to umami and sweetness, as well as 5'-nucleotides

SUBMITTER: Long Z 

PROVIDER: S-EPMC11854427 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature