| Summary: | 碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 102 === It is well-known that meat flavour is thermally derived through the Maillard reaction. Many desirable meat flavor volatiles are synthesized by heating water-soluble precursors such as amino acids and carbohydrates. There have been various types of simulated meat flavours recombined through flavor components isolated from cooked meat products prepared from hydrolyzed yeast and enzymatically hydrolyzed beef. The purpose of this study was to find out the best combination of amino acids, sugars, hydrolyzed yeast and hydrolyzed beef. Using descriptive sensory analysis and gas chromatography–mass spectrometry (GC/MS) analysis to investigate changes in aroma characteristics of beef-like process flavours. The results showed that the volatile compounds of process flavour, contained 17 aldehydes, 2 alcohols, 2 ketones, 1 thiazole, 12 furans, 3 thiophenes and 1 dimethyl trisulfide. The result of sensory analysis confirmed that the processed flavor of leucine (L) 0.40g and lysine (L) 0.6g was strong in beefy, meaty and meat-related characteristics and had high correlation with the following compounds: 3-methylthiophene, and 4-methyl-5-thiazoleethanol in sample. Therefore the amount of leucine and lysine would be fix in 0.4 g and 0.6 g to go on the next experiment. The result of sensory analysis confirmed that the sample with cysteine (0.45 g) with thiamine (0.6 g) had high correlation with overall liking and beef odor liking. Presumably due to cysteine (Cys) 0.45 g and thiamine (THI) 0.6 g had high correlation with the following compounds: 2-methyl-3-furanthiol, 4-methyl-5-thiazoleethanol and unknown8 in sample. As the result, the component of sulfur compounds would decide to be cysteine 0.45 g and thiamine 0.6 g to go on the next experiment. The result of sensory analysis confirmed that the processed flavor of beef hydrolysate 61.08 g and yeast hydrolysate 20.36 g were strong in beefy, meaty and meat-related characteristics and had high correlation with the following compounds: n-dodecanal, 4-hexen-3-one, tetrahydro-2-furanmethanol, thiophenecarboxaldehyde and benzaldehyde in sample. The final result showed that cysteine (0.45 g), thiamine (0.6g), taurine (0.5g), glucose (1g), xylose (1g), tallow (10 g), leucine (0.4 g), lysine (0.6 g), Angel yeast powder (4 g) with beef hydrolysate 61.08 g and yeast hydrolysate 20.36 g are the best combination to mimic beef odor.
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