Study on the flavor of enzymatic hydrolysis of dry silkworm pupa and glucose by maillard reaction

The relativity between the comparative evaluation of amino acids and taste was gained by comparing the dry silkworm pupa different enzymatic hydrolysates and glucose through Maillard reaction. The main sweet and umami amino acids of dry silkworm pupa enzymatic hydrolysates were studied with glucose by the ways of HPLC and sensory methods. The results showed that the hydrolysates aroma of Alcalase 2.4L and protamex and flavourzyme were the best and the aroma amino acids were 48.7% and 53.88%, the contents of the aroma amino acids were 32.7% and 26.6% after Maillard reaction with glucose, and different amino acids had different reaction activities, the flavoring of reactions were different.The sweet and umami amino acids were decreased.