The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone

Table 1

Box-Behnken design and results of Maillard reaction of protein hydrolysate from grass carp bone.

Level	X1	X2	X3		Y
1	−1 (6)	−1 (90)	0 (2)		36.52
2	1 (8)	−1 (90)	0 (2)		41.33
3	−1 (6)	1 (130)	0 (2)		50.08
4	1 (8)	1 (130)	0 (2)		53.89
5	−1 (6)	0 (110)	−1 (1)		47.62
6	1 (8)	0 (110)	−1 (1)		53.14
7	−1 (6)	0 (110)	1 (3)		39.17
8	1 (8)	0 (110)	1 (3)		39.82
9	0 (7)	−1 (90)	−1 (1)		56.33
10	0 (7)	1 (130)	−1 (1)		60.31
11	0 (7)	−1 (90)	1 (3)		42.24
12	0 (7)	1 (130)	1 (3)		59.30
13	0 (7)	0 (110)	0 (2)		66.04
14	0 (7)	0 (110)	0 (2)		68.17
15	0 (7)	0 (110)	0 (2)		69.42
16	0 (7)	0 (110)	0 (2)		67.36
17	0 (7)	0 (110)	0 (2)		64.88
R^2 = 0.9891
Term	Sum of squares	Df	Mean square	F-value	value
Model	2013.44	9	223.72	70.68	<0.0001
X1	916.04	1	916.04	289.41	<0.0001
X2	108.89	1	108.89	34.40	0.0006
X3	6.29	1	6.29	1.99	0.2014
X1X2	0.25	1	0.25	0.079	0.7868
X1X3	5.93	1	5.93	1.87	0.2134
X2X3	42.77	1	42.77	13.51	0.0079
X1X1	1033.00	1	1033.00	326.36	<0.0001
X2X2	154.41	1	154.41	48.78	0.0002
X3X3	181.93	1	181.93	57.48	0.0001
Residual	22.16	7	3.17
Lack of fit	9.54	3	3.18	1.01	0.4763
Pure error	12.62	4	3.15
Sum	2035.59	16