## 3 Results
### MRPs Sensory Analysis  
The flavor of MRPs was related to the key volatile components, which indicated that it could influence the quality of MRPs over hydrolysis time. As shown in Figures 1 and 2, each flavor and overall acceptability changed significantly with the prolongation of hydrolysis time. The flavor was the best in MRPs C hydrolysis because it had the highest roast flavor and the least stale flavor. The highest rancid, fatty, stale and lowest roasty were observed  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**No.**} & \multirow{2}{*}{**Aroma-Active Compounds**} & \multicolumn{5}{c}{**Flavor Dilution Factor 1 **} & \multicolumn{1}{c}{**Flavor 2 **} \\ \cline{2-7}  & **MRPs A** & **MRPs B** & **MRPs C** & **MRPs D** & **MRPs E** & \\ \hline
1 & (E)-2-Octenal & 9 & 9 & 27 & 9 & 9 & fatty, plastic [16] \\
2 & Octanal & 3 & 9 & 9 & 9 & 27 & fatty [16] \\
3 & (E)-2-Decenal & 1 & 3 & 9 & 3 & 3 & fatty, green, waxy [16] \\
4 & (E,E)-2.4-Nonadienal & 9 & 9 & 9 & 9 & 3 & fatty, green, waxy [16] \\
5 & (E)-2-Undecenal & 1 & 3 & 3 & 3 & 3 & fatty, green, waxy [16] \\
6 & 2-Pernuf-furan & 9 & 3 & 9 & 3 & 3 & fatty, fruity, green [16] \\
7 & 1-Octanol & 1 & 3 & 3 & 3 & 3 & fatty, floral, green [16] \\
8 & Decanal & 3 & 3 & 3 & 9 & 9 & fatty, floral, green [16] \\
9 & (E)-2-Octen-1-ol & 3 & 9 & 27 & 9 & 3 & Sour, fatty, gravy [20] \\
10 & 3-(Methylthio)propanal & 3 & 9 & 3 & 9 & 3 & boiled potato [16] \\
11 & r-Decanoic acid & 3 & 3 & 3 & 3 & rubber, sour [21] \\
12 & (E,E)-2,4-Decenalenal & 9 & 27 & 9 & 9 & 9 & bedbug [16] \\
13 & Butanoic acid & ND 3  & ND & 1 & 1 & 1 & rancid, moldy [16] \\
14 & Octanoic acid & 9 & 3 & 9 & 9 & 9 & rancid, fermented [16] \\
15 & (E,E)-3,5-Octadien-2-one & 3 & 9 & 9 & 9 & 9 & rancid [20] \\
16 & Phenol & 9 & 9 & 9 & 9 & 9 & plastic, rancid [20] \\
17 & 1-Octen-3-ol & 3 & 9 & 9 & 3 & 3 & moldy [21] \\
18 & Trimmethyl-pyrazine & ND & ND & 9 & 9 & 9 & moldy, plastic [22] \\
19 & Nonanoic acid & 9 & 3 & 9 & 9 & 9 & moldy, rancid [16] \\
20 & 2-Ethyl-6-methyl- pyrazine & 1 & 1 & 3 & 3 & 3 & peanut, roasted [16] \\
21 & Ethyl myristate & 9 & 3 & 3 & 3 & 3 & peanut, rubber [20] \\
22 & Hexanoic acid & 1 & 1 & 1 & 1 & 1 & rancid, bitter [16] \\
23 & 2-Ethyl-3,5- & & 81 & 81 & 243 & 243 & 243 & peanut, roasted [16] \\  & dimethylpyrazine & 1 & 1 & 1 & 1 & 1 & green [16] \\
24 & Hexanal & 1 & 1 & 1 & 9 & 3 & herbal medicine [23] \\
25 & p-Cresol & ND & ND & 1 & 9 & 3 & rancid [23] \\
26 & (E)-2-Nonenal & 27 & 27 & 27 & 27 & fatty, mushroom [16] \\
27 & Heptanal & 9 & 9 & 27 & 27 & 27 & citrus-like [16] \\
28 & Heptanoic acid & 1 & 1 & 1 & 1 & 1 & sweaty [16] \\
29 & Benzene acetaldehyde & 27 & 27 & 27 & 27 & 27 & stale, floral [16] \\
30 & Nonanal & 9 & 9 & 27 & 9 & 27 & citrus-like, fatty [16] \\ \hline \hline \end{tabular}  
* FD factor was determined by AEDA on a DB-WAX capillary column; 2 the flavor was detected by GC-O with the reference [16; 20; 21; 22; 23]; 3 ND: not detected.  
\end{table}
Table 1: Order contribution of volatile compounds of MRPs.  
MRPs B, which resulted in the worst flavor performance. MRPs D had the lowest stale, while it had the highest green. MRPs E showed the highest fruity and the lowest rancid, but it had a less roasty flavor. When it was not hydrolyzed, each flavor score was low. The fatty, rancid, stale and green increased with the increase of DH. After hydrolyzing for 4 h, the overall acceptability was increased. With the prolongation of hydrolysis time, the roast flavor which had the greatest effect on the overall acceptability first increased and then decreased.