Effect of Different Enzymes on the Flavor and Taste of Thermal Process Flavorings Made by Bovine Bone Extract

In order to investigate the effects of different enzymes and enzyme combination conditions on the flavor and taste of Maillard reaction flavorings produced by bovine bone extract, four kinds of enzymes were selected as compound protease, flavourzyme 500 MG, trypsin and papain, as well as the combinations of four enzymes. Enzymolysis of bovine bone extract was done under optimal conditions, then made into 10 thermal process flavorings. Comparative analysis of the flavorings was done, gas chromatography-olfactometry-mass spectrometry (GC-O-MS) was adopted to determinate volatile aromatic substances, while high performance liquid chromatography (HPLC) was supplied to measure the nonvolatile taste-active substances such as the contents of amino acids, nucleotide contents and peptide distribution in the enzymatic hydrolysate as well as the flavorings. As a result, the best enzymolysis scheme was the combination of protease and flavourzyme 500 MG, which owned the highest total score of sensory evaluation, the content of umami-taste amino acids reached 0.99 g/L, and the nucleotide as well as<1000 Da distribution were both showed the highest amount among 10 flavorings as 15.69 g/L and 38.52%, respectively;The content of volatile compounds processed meaty and roast sense (as 3-methionyl propionic aldehyde, octanal, nonanal, 2-acetylthiazole, 2-methyl-3-furanthiol, furfuryl mercaptan, bis (2-methyl-3-furanyl) disulfide, etc.) was as high as 68.27 ng/g.Protease and flavourzyme 500 MG was the best combination enzymes for enzymatic hydrolysis of bovine bone.