Enhancing the aroma of beef tallow by combining enzymatic hydrolysis with Maillard reaction utilizing various...

Fragrant vegetable oils and animal fats with flavor characteristics have attracted considerable attention in China. In this study, to produce fragrant beef tallow with low oxidation levels, beef tallow residue was hydrolyzed and subsequently utilized to establish an oil-Maillard reaction system using commercial beef tallow and four reducing sugars: xylose, glucose, fructose, and maltose. The findings indicated that the characteristics of Maillard reaction products were substantially affected by the type of reducing sugar, which could be attributed to variations in their reactivity. Furthermore, the fatty acid composition and physicochemical indicators of beef tallow prepared using the Maillard reaction were comparable to those of commercial beef tallow. Moreover, total volatile compound content and comprehensive sensory evaluation scores were higher. A total of 61 volatile compounds were identified, with 8 crucial odorants presenting odor activity values of >1. Compared with commercial beef tallow, the total volatile compound content of beef tallow in the xylose group was 53.85 % higher. The findings from this study offer theoretical guidance for the comprehensive utilization of beef tallow residue and the development of fragrant beef tallow.