Enzymatic tenderization is extensively applied in the meat industry, whereas its influence on meat flavor has seldom been evaluated. Proteinase K, papain, bromelain and Flavourzyme® were used to treat beef muscle, and the changes in volatile compounds and odors were subsequently analyzed. Proteolysis by proteinase K was found to elevate the average bitterness of the identified peptides by generating peptides with high Q values, whereas proteolysis by papain generated the highest level of amino acids. Enzymatic treatment by Flavourzyme and bromelain significantly elevated the levels of ketones and odors, whereas excessive proteolysis by papain and proteinase K largely reduced the levels of esters and aldehydes. The level of amino acids and degree of hydrolysis were found to be predominant factors that regulated the level of volatiles and odors. These results highlighted the huge influence of enzymatic tenderization on meat flavor, depending on degree of hydrolysis and cleavage pattern of applied proteases.

酶法嫩化在肉类工业中得到广泛应用，但很少评估其对肉味的影响。蛋白酶K，木瓜蛋白酶，菠萝蛋白酶和Flavourzyme®用于治疗牛肉肌肉，随后分析挥发性化合物和气味的变化。发现通过蛋白酶K的蛋白水解通过产生具有高Q值的肽提高了鉴定出的肽的平均苦味，而通过木瓜蛋白酶的蛋白水解产生了最高水平的氨基酸。风味酶和菠萝蛋白酶的酶处理显着提高了酮和气味的水平，而木瓜蛋白酶和蛋白酶K过度的蛋白水解大大降低了酯和醛的水平。发现氨基酸水平和水解程度是调节挥发物和气味水平的主要因素。