文献类型：期刊文献

英文题名：Unraveling flavor release mechanism in oyster protein hydrolysates during ultrasound-assisted Maillard reaction

作者：Luo, Donghui[1,2,3,4]; Zhao, Zilong[1,2]; Wei, Yongtai[1,2]; Chen, Jin[1,2]; Chen, Jianxu[4]; Liang, Jian[5]; Li, Yarong[6]; Lan, Ye[1]; Zhou, Chunxia[1,2]; Wang, Wenduo[1,2]

机构：[1] College of Food Science and Engineering, Guangdong Ocean University, Green Processing Industry College for Lingnan Specialty Fruits and Vegetables, Yangjiang, 529500, China; [2] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China; [3] Branch of Chemistry and Chemical Engineering, Guangdong Laboratory [Hanjiang Laboratory], Chaozhou, 521000, China; [4] Guangdong Mei weiyuan Flavors Co., Ltd., Yangjiang, 529800, China; [5] Guangzhou Hua Gong Biotechnology Co., Ltd., Guangzhou, 510623, China; [6] Guangdong Haizhuzi Oyster Industry Co., Ltd, Yangjiang, 529800, China

年份：2026

卷号：241

外文期刊名：Food Research International

收录：EI(收录号：20262520964501)、Scopus(收录号：2-s2.0-105042310602)

语种：英文

外文关键词：Aldehydes - Flavor compounds - Molluscs - Reaction kinetics - Shellfish - Ultrasonics - Volatile organic compounds

外文摘要：This study investigated the effects of ultrasound-assisted Maillard reaction with different intensities on the flavor release of oyster protein hydrolysate (OPH) by integrating reaction kinetic parameters, flavor analysis, and untargeted metabolomics. The results indicated that ultrasound treatment can accelerate the Maillard reaction process by reducing the activation energy (Ea) at different reaction stages, the reaction intensity exhibited a first increasing and then decreasing effect with the ultrasonic intensity, and the Ea values under 300 W treatment reached the lowest. Compared with OPH and its traditional Maillard reaction products (OPH-M), the equivalent umami concentration (EUC) of the sample under 300 W treatment (300 W group) reached its maximum value, which was significantly increased by 45.10% and 16.41%, respectively. In the analysis of volatile compounds, the relative content of aldehyde compounds in the 300 W group was reduced by 23.79% (OPH) and 10.71% (OPH-M), respectively. In contrast, the relative content of pyrazine compounds with meaty flavors peaked to 22.97% in the 300 W group, which was significantly increased by 26.56% (OPH-M). Metabolomics analysis revealed that unsaturated fatty acids formed by phosphatidylethanolamine (PE) and phosphatidylcholine (PC) via the glycero-phospholipid metabolism pathways served as key precursors for undesirable flavor fatty aldehydes in OPH. While, these fatty aldehydes might participate in the Strecker degradation during the Maillard reaction, generating pyrazines with meaty aromas, thereby achieving the transformation of undesirable flavors to desirable ones. This study could provide a key theoretical basis for the development of natural seafood seasonings and the high-value application of marine foods. ? 2026 Elsevier Ltd