AUTHOR=Zhao Xiaoxuan , Guo Yinping , Zhang Yumeng , Pang Xiaoyang , Wang Yunna , Lv Jiaping , Zhang Shuwen 

TITLE=Effects of different heat treatments on Maillard reaction products and volatile substances of camel milk

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 10 - 2023

YEAR=2023

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2023.1072261

DOI=10.3389/fnut.2023.1072261

ISSN=2296-861X

ABSTRACT=The heat treatment of fresh camel milk at different temperatures and times for a total of 15 groups, the changes in the Maillard reaction products and active proteins were analyzed. Meanwhile, headspace-gas chromatography-ion migration spectrometry (HS-GC-IMS), electronic nose and electronic tongue were used to analyze the changes of volatile components in camel milk after different heat treatments. The results showed that the Maillard reaction was more severe with the increase of heat treatment, and the contents of furosine and 5-hydroxymethylfurfural increased significantly when the heat treatment temperature was higher than 120°C. HS-GC-IMS results showed that the contents of aldehydes and ketones increased obviously with the increase of heat treatment degree. The study clarifies the effects of different heat treatment degrees on Maillard reaction degree and flavor of camel milk, which has practical production guidance significance for the research and industrialization of liquid camel milk products.