Effects of enzymatic hydrolysis and Maillard reaction on the flavor and antioxidant activity of Agaricus blazei Murill.

Metadata-grounded summary

Citation abstract

Recently, the Maillard reaction has garnered attention for imparting meaty aromas to plant proteins and enhancing antioxidant activity. However, research has predominantly focused on dark MRPs, with antioxidant studies often limited to activity evaluation. Therefore, this study investigated the flavor profile of a light MRP and identified specific antioxidant substances via correlation analysis. The flavor profile was characterized by E-nose analysis and sensory evaluation, followed by identification of volatile and non-volatile compounds using GC-MS, HPLC, and LC-MS/MS. LC-MS/MS quantification of HMF confirmed Maillard reaction progression. The resultant light-colored Maillard reaction products generated diverse meaty flavor compounds and exhibited significantly enhanced antioxidant activity. However, this also resulted in diminished saltiness and umami intensity. Notably, lobaric acid was identified as a key antioxidant. This study confirms the potential of this light MRP for meat flavor production and provides specific references for understanding antioxidant enhancement.