Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate
文献类型：期刊论文
| 作者 | Chen Deke; Chen Xin; Chen Hua; Cai Bingna; Wan Peng; Zhu Xiaolian; Sun Han; Sun Huili; Pan Jianyu |
| 刊名 | JOURNAL OF OCEAN UNIVERSITY OF CHINA
 |
| 出版日期 | 2016 |
| 卷号 | 15期号:6页码:1101-1110 |
| 关键词 | deodorization off-flavor trimethylamine enzymatic hydrolysate Paphia undulate |
| 通讯作者 | Pan, JY (reprint author), Chinese Acad Sci, Guangdong Key Lab Marine Met Med, Key Lab Trop Marine Bioresource & Ecol, South China Sea Inst Oceanol, Guangzhou 510301, Guangdong, Peoples R China. |
| 中文摘要 | Unfavorable fishy odour is an inevitable problem in aquatic products. In the present study, headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) analysis of volatiles from untreated samples and three deodorized samples (under the optimal conditions) of Paphia undulata enzymatic hydrolysate revealed that the compounds contributing to the distinctive odor were 1-octen-3-ol, n-hexanal, n-heptanal, 2,4-heptadienal, and 2,4-decadienal, whereas n-pentanal, n-octanal, n-octanol, benzaldehyde, 2-ethylfuran and 2-pentylfuran were the main contributors to the aromatic flavor. The deodorizing effects of activated carbon (AC) adsorption, yeast extract (YE) masking and tea polyphenol (TP) treatment on a P. undulata enzymatic hydrolysate were investigated using orthogonal experiments with sensory evaluation as the index. The following optimized deodorization conditions were obtained: AC adsorption (35 mg mL(-1), 80A degrees C, 40 min), YE masking (7 mg mL(-1), 45A degrees C, 30 min) and TP treatment (0.4 mg mL(-1), 40A degrees C, 50 min). AC adsorption effectively removed off-flavor volatile aldehydes and ketones. YE masking modified the odor profile by increasing the relative contents of aromatic compounds and decreasing the relative contents of aldehydes and ketones. The TP treatment was not effective in reducing the odor score, but it significantly reduced the relative content of aldehydes while increasing that of alkanes. It is also notable that TP effectively suppressed trimethylamine (TMA) formation in a P. undulate hydrolysate solution for a period of 72 h. |
| 学科主题 | Oceanography |
| 源URL | [http://ir.scsio.ac.cn/handle/344004/15335]  |
| 专题 | 南海海洋研究所_广东省应用海洋生物学重点实验室 |
| 推荐引用方式 GB/T 7714 | Chen Deke,Chen Xin,Chen Hua,et al. Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate[J]. JOURNAL OF OCEAN UNIVERSITY OF CHINA,2016,15(6):1101-1110. |
| APA | Chen Deke.,Chen Xin.,Chen Hua.,Cai Bingna.,Wan Peng.,...&Pan Jianyu.(2016).Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate.JOURNAL OF OCEAN UNIVERSITY OF CHINA,15(6),1101-1110. |
| MLA | Chen Deke,et al."Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate".JOURNAL OF OCEAN UNIVERSITY OF CHINA 15.6(2016):1101-1110. |
入库方式： OAI收割
来源：南海海洋研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。