| Through studying and comparing the changes of amino acid composition and flavor of defatted sunflower seed meal before and after roasting, with first grade extracted sunflower seed oil as medium, the analogy model of flavor brought by Maillard reaction of amino acids and glucose was established.The similarities and differences between volatile compounds formed in the analogy model of flavor brought by Maillard reaction of 12 kinds of amino acids and glucose and the flavor compounds of aroma sunflower seed oil were analyzed. The results showed that lysine, arginine and histidine made the greatest contributions to the Maillard reaction flavor of aroma sunflower seed oil, and they were the main precursor substances for forming the Maillard reaction flavor of aroma sunflower seed oil. Twelve kinds of compounds were both in the volatile compounds of three (lysine, arginine and histidine) Maillard reaction models and in the flavor compounds of aroma sunflower seed oil, including eight kinds of pyrazine compounds, two kinds of aldehyde compounds, a kind of alcohol compound and a kind of furan compound. |
