Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process

To improve the antioxidant activity and flavor characteristics of giant salamander peptides, changes in pH, browning extent, DPPH radical scavenging capacity, reducing ability Maillard reaction products (MRPs) between peptides glucose during heating process (95°C 0, 1, 2, 3, 4 h) were investigated. The difference volatile compounds MRPs was also analyzed by gas chromatography-ion mobility spectroscopy. results indicated that pH value shrank with proceeding time, while extent antioxidative capacity increased. 58 including 24 aldehydes, 12 alcohols, 8 esters, 5 ketones, pyrazines, 2 furans, 1 pyridine, ether, olefin detected among MRPs. At different stages reaction, dominated relative amount aldehydes first decreased then increased intensification time; content esters decreased; alcohols gradually; pyrazine furan exhibited a significant increasing tendency. Principal component analysis (PCA) revealed cumulative contribution rate two components reached 87.3%, indicating at times well differentiated. correlation demonstrated positively associated pyrazines. These might offer certain reference for modifying physicochemical traits peptides.