Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

CORC > 南海海洋研究所 > 中国科学院南海海洋研究所 > 广东省应用海洋生物学重点实验室

	Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate
	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
	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
内容类型	期刊论文
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.