Differences in odor-active compounds and non-volatile precursors between spray-dried and freeze-dried Spirulina platensis revealed by GCxGC-TOFMS-O and UPLC-MS/MS
文献类型：期刊论文
| 作者 | Jia, Xiao4; Ren, Jingnan4; An, Qi4; Fan, Gang4; Cui, Hongli3; Qin, Song3; Yang, Jinchu2; Cao, Shaoqian1; Pan, Siyi4 |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2025-10-15 |
| 卷号 | 489页码:19 |
| 关键词 | Odor-active compounds Solvent-assisted flavor evaporation S -methylmethionine Dimethyl sulfur Stable isotope dilution analysis Drying processes |
| ISSN号 | 0308-8146 |
| DOI | 10.1016/j.foodchem.2025.144962 |
| 通讯作者 | Fan, Gang(fangang@mail.hzau.edu.cn) ; Cui, Hongli(hlcui@yic.ac.cn) |
| 英文摘要 | The effects of freeze-drying and spray-drying on odorants and precursors in Spirulina platensis (Sp) cultivated in different environments (gj: glass jar; rp: raceway pond; cp: circular pond) were investigated. Ninety-four odorants were identified, and hexanal, (Z)-4-decenal, (E, E)-2,4-decadienal, /3-cyclocitral, /3-ionone, dimethyl trisulfide exhibited higher flavor dilution factors (>= 81). Spray-drying increased pyrazines and terpenoids formation, enhancing roasted and seaweed-like odors, whereas freeze-drying retained higher levels of aldehydes and acids, causing fishy and rancid odors. Freeze-dried Sp-gj was enriched in dimethyl sulfur, whereas spray-dried Sp-gj, Sprp, and Sp-cp were enriched in dimethyl trisulfide, emphasizing the influence of cultivar and drying on sulfide formation. Spray-drying converted /3-carotene into /3-cyclocitral and /3-ionone and methionine into methional and dimethyl trisulfide, elucidating the mechanisms responsible for seaweed-like and fishy odors for Sp. These findings underscore the critical role of cultivar and drying in modulating S. platensis odor, providing valuable insights for optimizing its sensory attributes. |
| WOS关键词 | VOLATILE COMPOUNDS ; AROMA COMPOUNDS |
| WOS研究方向 | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| 语种 | 英语 |
| WOS记录号 | WOS:001502579800002 |
| 资助机构 | National Natural Science Foundation of China ; National Key Research and Development Plan of China ; Hubei Science and Technology Innovation Talent Program ; Key Research and Development Program in Hubei Province ; Science and Technology Project Plan of China Tobacco Henan Industrial Co., Ltd. ; Yunnan Province Science and Technology Plan Project ; Yinchuan Science and Technology Plan Project ; China National Tobacco Company Research Program |
| 源URL | [http://ir.yic.ac.cn/handle/133337/41100]  |
| 专题 | 海岸带生物学与生物资源利用重点实验室 |
| 通讯作者 | Fan, Gang; Cui, Hongli |
| 作者单位 | 1.Zhejiang Wanli Univ, Coll Biol & Environm Sci, Ningbo 315100, Peoples R China 2.China Tobacco Henan Ind Co Ltd, Technol Ctr, Zhengzhou 450000, Peoples R China 3.Chinese Acad Sci, Key Lab Coastal Biol & Biol Resource Utilizat, Yantai Inst Coastal Zone Res, Yantai 264003, Shandong, Peoples R China 4.Huazhong Agr Univ, Coll Food Sci & Technol, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan 430070, Peoples R China |
| 推荐引用方式 GB/T 7714 | Jia, Xiao,Ren, Jingnan,An, Qi,et al. Differences in odor-active compounds and non-volatile precursors between spray-dried and freeze-dried Spirulina platensis revealed by GCxGC-TOFMS-O and UPLC-MS/MS[J]. FOOD CHEMISTRY,2025,489:19. |
| APA | Jia, Xiao.,Ren, Jingnan.,An, Qi.,Fan, Gang.,Cui, Hongli.,...&Pan, Siyi.(2025).Differences in odor-active compounds and non-volatile precursors between spray-dried and freeze-dried Spirulina platensis revealed by GCxGC-TOFMS-O and UPLC-MS/MS.FOOD CHEMISTRY,489,19. |
| MLA | Jia, Xiao,et al."Differences in odor-active compounds and non-volatile precursors between spray-dried and freeze-dried Spirulina platensis revealed by GCxGC-TOFMS-O and UPLC-MS/MS".FOOD CHEMISTRY 489(2025):19. |
入库方式： OAI收割
来源：烟台海岸带研究所
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