Preparation Process Optimization and Flavour Characteristics Analysis of Yellow Plum Spices Based on Maillard Reaction

ABSTRACT This study aimed to develop an edible spice via the Maillard reaction using yellow plum enzymatic hydrolysate and glycine. The reaction conditions were optimized, resulting in optimal conditions as follows: a mass ratio of yellow plum concentrate to glycine of 15:1, temperature of 120°C, time of 40 min, and initial pH of 8.0. Aroma components were analysed by headspace solid‐phase microextraction combined with gas chromatography–mass spectrometry (HS‐SPME–GC–MS). A total of 36 compounds were identified in the optimal reaction group, with pyrazines contributing significantly to the flavour profile. Orthogonal partial least squares discriminant analysis (OPLS‐DA) effectively discriminated the aroma differences among different samples and screened 15 key differential compounds (VIP > 1, p < 0.05). Based on odour activity value (OAV) analysis, the key aroma compounds included decanal and tetradecanoic acid in the enzymatic hydrolysate; benzaldehyde and (+)‐3‐carene in the heated control; and 2‐methoxy‐4‐vinylphenol and benzyl alcohol in the optimal Maillard reaction product. These findings provide a theoretical basis for understanding the flavour formation of yellow plum spices and support the utilization of yellow plum as a natural flavour resource.