Enhanced flavor and modified structure of Maillard reaction products from chicken liver protein hydrolysate through...

This study employed Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation of chicken liver protein hydrolysate (CLPH) to investigate its impact on the structure and flavor of Maillard reaction products (MRPs). Results demonstrated that co-fermentation enriched CLPH with peptides and free amino acids while reducing bitter compounds and increasing umami/sweet-taste amino acids, thus optimizing Maillard reaction (MR) precursors. Multispectral analysis confirmed that pretreatment increased the consumption of reducing sugars and amide groups while generating carbonyl intermediates, thereby accelerating MR progression. Following the reaction, 106 volatile flavor compounds were identified. Odor activity value (OAV) analysis revealed that fermentation significantly increased the levels of key flavor compounds (methional, pyrazines, 2,3-butanedione) in MRPs, primarily contributing to meaty, nutty, and creamy aromas. Pearson correlation analysis indicated that 2,5-dimethylpyrazine and 2-acetylthiazole were positively correlated with umami taste, highlighting the synergistic effect between fermentation and the MR, and suggesting a novel strategy for developing natural flavor enhancers.