Preparation, flavor compounds, and antioxidant activity of hawthorn fruit-derived maillard reaction products

Abstract

In this study, a new kind of hawthorn fruit-derived food flavor was developed through Maillard reaction. The reaction conditions were optimized using a combination of single-factor experiments and response surface methodology (RSM). The key flavor compounds were determined by gas chromatography-mass spectrometry (GC-MS) and relative odor activity values (ROAVs). Single-factor experiments indicated that the preferred conditions were glycine supplement amount of 5.0%, reaction temperature of 130 °C, and reaction time of 90 min, which were further optimized by RSM. GC-MS analysis demonstrated a remarkable 2.7-fold increase in total flavor compounds (TFCs) of Maillard reaction samples (MRSs) than those of enzymolysis extract of hawthorn. ROAV analysis indicated 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP), furfural, 2-methylbutyric acid, hexyl acetate, linalool, decanal, and α-ionone were the key flavor compounds of MRSs, which contributed to the sweetness, roasting, fruity, and acidic aromas. The antioxidant activity were obviously enhanced after Maillard reaction that could be associated with the yielded DDMP and 4-vinylphenol.