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. 2025 Feb 8;14(4):560.
doi: 10.3390/foods14040560.

Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates

Zhengsen Long  1 , Xiangzhou Yi  1 , Xia Gao  1 , Yanchen Wang  1 , Jingfeng Guo  1 , Shuxin Gao  1 , Guanghua Xia  1 , Xuanri Shen  1   2
Affiliations

Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates

Zhengsen Long et al. Foods. .

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 (p < 0.05). This research highlights the potential of the Maillard reaction in improving both the flavor and antioxidant properties of GHES, establishing a theoretical basis for elevating the quality of golden pomfret products.

Keywords: Maillard reaction; antioxidant activity; fish soups; flavor; golden pomfret hydrolysates.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
(a) Basic components of golden pomfret (g/100 g); (b) ultraviolet spectra, (c) fluorescence spectra, (d) Fourier transform infrared spectra (%) of three different golden pomfret samples. Control: stewed golden pomfret samples; GHES: golden pomfret hydrolysate; MRPS: the products by facilitating the Maillard reaction (MR) between GHES and xylose.
Figure 2
Figure 2
Sensory score radar chart of three different golden pomfret samples. Control: stewed golden pomfret samples; GHES: golden pomfret hydrolysate; MRPS: the products by facilitating the Maillard reaction (MR) between GHES and xylose. Higher scores for color, umami, fish flavor, and sweetness indicate good quality, while higher scores for fish odor indicate a heavy fish odor and poor quality.
Figure 3
Figure 3
(a) Wayne’s Map; (b) PCA score plots; (c) OPLS-DA Score Chart; (d) VIP Score Chart of volatile compounds of three different golden pomfret samples. Control: stewed golden pomfret samples; GHES: golden pomfret hydrolysate; MRPS: the products by facilitating the Maillard reaction (MR) between GHES and xylose.
Figure 4
Figure 4
Partial least squares regression (PLSR) analysis of fish odor and fish flavor with some volatile compounds; sensory attributes are fish odor (S1) and fish flavor (S2). Volatile compounds including 1-Octen-3-ol (V1), Hexanal (V2), Heptanal (V3), 2-Pentyl furan (V4), Octanal (V5), Nonanal (V6), Decanal (V7), 3-Octanone (V8), Formic acid, hexyl ester (V9), 3,5-Octadien-2-one (V10), 2,3,5,8-Tetramethyl-decane (V11), Dodecane (V12), Formic acid, octyl ester (V13), 2,4-Dimethyldodecane (V14), 2,5-Dimethyl-undecane (V15), and (E)-2-Decenal (V16).
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