添加不同种类糖对牡蛎酶解液发酵产物风味及品质的影响

Effects of adding different kinds of sugar on flavor and quality of oyster enzymatichydrolysate fermentation product

为探究添加不同糖对牡蛎酶解液(OEH)发酵产物风味及品质的影响,通过考察理化指标并采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)法对挥发性风味物质成分进行鉴定,通过计算挥发性风味物质的气味活性值(OAV)比较3种糖处理效果。结果表明,3种糖类处理的发酵液苹果酸和乳酸差异显著(P<0.05),添加不同糖发酵液的氨基酸含量同样存在显著性差异(P<0.05),其中精氨酸含量最为丰富。经发酵处理,牡蛎风味得到改善,醛类物质含量减少,总体呈现以辛酸及辛酸乙酯、癸酸乙酯为主的花香、果香风味,不同糖处理的发酵液在关键挥发性风味物质(OAV>1),尤其是己酸乙酯含量上呈现显著性差异(P<0.05),通过发酵极大地改善了牡蛎的风味特征。

To explore the effects of adding different sugars on flavor and quality of oyster enzymatic hydrolysate(OEH)fermentation product,the physicochemical indexes were investigated,and the volatile flavor components were identified by headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).The effects of treatments with 3 kinds of sugars were compared by calculating odor activity value(OAV)of the volatile flavor compounds.The results showed that there were significant differences in malic acid and lactic acid among the fermentation broth treated by 3 kinds of sugar(P<0.05),so does in amino acid content(P<0.05)and arginine content was the most abundant.After fermentation treatment,the flavor of oyster was improved,the content of aldehydes was reduced,and the overall flavor was floral and fruity which was dominated by octanoic acid,ethyl octanoic acid and ethyl decanoate.There were significant differences in the key flavor substances(OAV>1),especially the content of ethyl caproate in the fermentation broth treated with different sugars(P<0.05).The flavor characteristics of oysters were greatly improved by the fermentation.