Formulation optimization, flavor formation, and quality characteristics of a seasoning paste containing a Maillard-derived flavor base

Introduction This study aimed to develop and characterize a compound seasoning paste containing a Maillard-derived flavor base prepared from quinoa hydrolysate and bovine bone collagen peptides. Methods The flavor base was prepared through the Maillard reaction and subsequently incorporated with beef tallow and other auxiliary ingredients. Using sensory score as the evaluation index, the formulation was optimized through single-factor experiments and an optimal mixture design. The product was characterized by amino acid analysis, multivariate statistical analysis, volatile flavor profiling, scanning electron microscopy (SEM), and physicochemical and microbiological analyses. Results The optimal formulation consisted of 37% flavor base, 33% beef tallow, 12% maltodextrin, 9% corn starch, 6% sucrose, and 3% salt. The experimental sensory score was 8.75 ± 0.11, showing a relative error of 0.13% from the predicted value. A total of 17 hydrolyzed amino acids were identified in the optimized compound seasoning paste, with Pro (0.60 g/100 g), Ala (0.38 g/100 g), and Glu (0.27 g/100 g) among the most abundant. Principal component analysis, hierarchical cluster analysis, and orthogonal partial least squares-discriminant analysis revealed that Pro, Ala, Arg, Glu, Asp, and Gly were the key differential amino acids contributing to sample discrimination. Gas chromatography–mass spectrometry analysis showed that furfural accounted for 29.06% of the total chromatographic peak area included in the normalization, while nitrogen- and sulfur-containing compounds were also tentatively identified. SEM observations revealed a dense network structure. The resulting product exhibited a relatively high fat content, an appropriate protein level, low moisture content, and a low total viable count under the specified culture conditions, together with moderate hardness, adhesiveness, and cohesiveness. Discussion These findings support the feasibility of combining quinoa hydrolysate and bovine bone collagen peptides in a Maillard-derived flavor base for developing a compound seasoning paste with an optimized formulation.