Effect Of Maillard Reaction And Chicken Fat On Flavor Of Tricholoma Matsutake Soup And Product Development

As a wild mushroom with unique flavor and excellent side dish in our traditional cooking chicken stew,Tricholoma matsutake has a special creamy and sweet flavor and rich nutrients.However,there is little research and exploitation of Tricholoma matsutake at home and abroad,and its processed products are mainly dried products with low added value.In this study,the Maillard reaction system was constructed with Tricholoma matsutake and chicken fat as raw materials to prepare Tricholoma matsutake chicken fat soup.The flavor substances of Tricholoma matsutake chicken fat soup were detected and analyzed by various means to explore the influence mechanism of chicken fat and Maillard reaction on the flavor of Tricholoma matsutake soup;On this basis,explore and optimize the auxiliary formula and vacuum freeze-drying process conditions of mushroom chicken fat soup,and develop a Tricholoma matsutake chicken fat freeze-drying soup with Chinese traditional dietary flavor,aiming to play a reference role for the development of edible mushroom industry and promote Chinese traditional food culture.The main results of this study are as follow:(1)It was proved that the addition of chicken fat to Tricholoma matsutake broth under proper traditional cooking conditions was very helpful to enhance the freshness,sweetness and overall flavor of Tricholoma matsutake broth by sensory evaluation,total sugar and electronic tongue taste tests.(2)The Maillard reaction was carried out under constant temperature and atmospheric pressure to further enhance the flavor of Tricholoma matsutake chicken fat broth and to construct the Maillard reaction system for TTS,and the reaction conditions were optimized using single-factor and orthogonal experiments.The optimal process conditions were as follows: 20% fructose addition,p H 7.0,reaction temperature 100°C and reaction time 40 min.The highest sensory score of MTS was 41.6 under the reaction conditions.(3)The prepared TS,TTS and MTS were tested for flavor substances.The content of flavor-presenting amino acids of the three broths were compared in terms of non-volatile flavor substances,in which the content of bitter free amino acids such as methionine,phenylalanine and lysine of TTS decreased,and the total amount of sweet and fresh amino acids such as alanine,glycine,glutamic acid and aspartic acid of MTS increased,and the sweet and fresh flavor of the broth was enhanced,and the results of electronic tongue test were consistent with this result.Fingerprint mapping and e-nose brought out the differences in volatile substances among the three samples in terms of volatile flavor substances.A total of 46 volatile substances were identified in fingerprint mapping,mainly containing alcohols,ketones,esters and aldehydes.It was found that the content of typical fatty aldehydes such as trans-2-octenal,trans-2-heptenal,n-octenal and trans,trians-2,4-hexadienal in TTS was greatly increased,resulting in a strong meat flavor in Tricholoma matsutake soup.the content of total volatile components in MTS was increased,and the content of nonanal,methylheptenone,1-octen-3-one,1-octen-3-ol,thymol,2-heptanone,hexanal,n-pentyl alcohol,3-hydroxy-2-butanone,pentanal,2-methylbutanal,ethanol,2,3-pentanedione and other compounds increased,and ?-butyrolactone,ethyl 2-methylbutyrate,acetophenone,3-methylbutanal and other substances decreased slightly.The electronic nose test revealed that the three samples showed significant differences in sulfides,nitrogen oxides,alcohols,ethers,aldehydes and ketones,and alkanes.In general,the addition of chicken fat made Tricholoma matsutake soup rich in flavor levels,and the Maillard reaction contributed more to the overall flavor of Tricholoma matsutake soup.(4)Based on the above flavor study,the optimal additions of Tricholoma matsutake chicken fat soup were optimized by single-factor and orthogonal experiments: 5% salt,2%monosodium glutamate and 1% sugar.The Tricholoma matsutake chicken fat soup prepared according to this formula was fresh,sweet,moderately salty and rich in taste.The Tricholoma matsutake chicken fat stock was freeze-dried under vacuum,and the optimum freeze-drying process parameters were orthogonally optimized to determine the optimal pre-freezing time of6 h,the thickness of 12 mm and the freeze-drying time of 24 h.The Tricholoma matsutake chicken fat stock produced under these parameters had excellent quick solubility,close distribution of pore-like structure,and uniformity at 1:50.The Tricholoma matsutake chicken fat broth was sweet and tasty with excellent flavor at a brewing ratio of 1:50.