Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network

Jingwei Cui,Yinhan Wang,Qiaojun Wang,Lixue Yang,Yiren Zhang,Emad Karrar,Hui Zhang,Qingzhe Jin,Gangcheng Wu,Xingguo Wang

Food Chemistry: X（2022）

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摘要

•The synergistic combination of Flavourzyme and papain greatly improved the flavor.•The DH was significantly increased with Alcalase after pretreating with Flavourzyme.•The highest contents of aldehydes were found in the volatile compounds of MRPs.•The FP MRPs had the best organoleptic properties due to the best meaty and aromatic characteristics.•Compared with SISO, MISO with higher accuracy considered interactions among flavors.

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关键词

Beef tallow residue-derived,Hydrolysis,Maillard reaction,Artificial neural

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