ArticleFoods (Basel, Switzerland)2025
Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Hepatoprotective Effects of Maillard Reaction Products FromFood science & nutrition · 2026Article
- Study on the characteristics and nutritional properties of germinated highland barley treated by different thermal processing based on quasi-targeted metabolomics.Food chemistry: X · 2026Article
- Effects of different thermal processing methods on the flavor and precursor substances of theFood chemistry: X · 2026Article
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Abstract
Enzymatic hydrolysis can enhance the flavor of aquatic products. Nevertheless, the strong fishy odor restricts its utilization in culinary applications. This study is centered on enhancing the flavor of golden pomfret samples by promoting the Maillard reaction (MR) between golden pomfret hydrolysate (GHES) and reducing sugars. The research results demonstrate that the Maillard reaction significantly improves the sensory characteristics of GHES. It prompts the formation of diverse volatile compounds, such as aldehydes, esters, and furans. Simultaneously, it reduces the relative amounts of substances associated with fishy odor, such as 1-Octen-3-ol and Hexanal. Moreover, the Maillard reaction increases the contents of amino acids contributing to umami and sweetness, as well as 5'-nucleotides in the samples, thus enriching their umami flavor profiles. After undergoing the Maillard reaction treatment, the antioxidant capacity of the samples is also significantly enhanced (
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