以狭鳕鱼排酶解液为原料，研究美拉德反应制备牛肉香型风味物的工艺，在单因素的基础上通过正交试验优化，得到工艺参数为：葡萄糖3．0g／100 mL，木糖1．0g／100 mL，VB11．25g／100 mL，L－半胱氨酸盐酸盐1�5g／100 mL，牛肉酶解液30mL／100 mL，pH值5．0，温度120℃，时间120min，在此条件下风味物具有纯正、浓郁的牛肉香气。美拉德反应后，游离氨基酸中损失率最大的为苏氨酸（高达63．02％），表明此氨基酸是参与美拉德反应的主要氨基酸。此外，从美拉德反应产物中共检测到76种挥发性化合物，包括含硫类3种、醛类22种、酮类7种、酯类4种、醚类1种、烷烃类24种、羧酸类3种，其中甲硫醇、2－甲基－3－呋喃硫醇、3－甲硫基丙醛、正己醛、辛醛、苯乙醛、（E，E）－2，4－壬二烯醛和反式－2，4－癸二烯醛等被鉴定为重要的具有牛肉特征风味物质。%Pollock steak hydrolysate was taken as material to study preparation of beef-like flavor by Maillard reaction. Based on single factor experiments, through the orthogonal experiment the optimal technology parameters were obtained. The results showed that beef-like flavor with pure and strong beef fragrance was obtained under the conditions of 3. 0 g/100 mL glucose, 1. 0 g/100 mL xylose, 1. 25 g/100 mL thiamine, 1. 5 g/100 mL L-cysteine hydrochloride, 30 mL/100 mL beef hydrolysate, pH 5. 0, temperature 120 ℃ and reacting time 120 min. After Maillard reaction the loss ratio of threonine was biggest (up to 63. 02%) among free amino acid. It indicated that threonine was the key amino acid in⁃volved in the Maillard reaction. Furthermore, totally 76 kinds of volatile compounds were identified from the Maillard reaction products, including 3 kinds of sulphur compounds, 22 kinds of aldehydes, 7 kinds of ketones, 4 kinds of esters , 1 kind of ethers, 24 kinds of hydrocarbons and 3 kinds of carboxylic acid. Among them, methanthiol, 2-methyl-3-furanthiol, 3-methional, hexanal, octanal, benzeneacetal⁃dehyde, (E, E) -2,4-nonadienal, and trans-2,4-decadienal were identified as the key aroma com⁃pounds of the beef-like flavor.
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