Flavor Pattern and Sensory Properties of Meat Flavor Based on Maillard Reaction Products with Supercritical Fluid Extracted Lard Fractions

摘要: We have investigated the effect of lard fraction extracted with supercritical carbon dioxide (SC-CO2) on flavor enhancement maillard reaction product (MRP) based meat flavors. MRP flavors were prepared low glutamic acid (Glu) hydrolyzed wheat gluten (NaCl concentration: 7.61%(w/v)), ribose, cysteine, garlic juice powder, protease-digested Lentinus edodes powder and fractions SC-CO2. Lard was SC-CO2 at each three temperatures (40, 60, 80 o C) four pressures (30, 40, 50, 60 MPa). Obtained those analyzed for their total yield, aroma pattern by SMart nose system, sensorial properties. The extraction yield had no difference as temperature increased from 40 C to even decreased C. However, increase in pressure level drastically yield. patterns raw 30 MPa significantly discriminated higher system. Aroma also showed significant through analysis 50 described less sulfuric, pungent, more balanced roasted sweet attributes sensory evaluation.