茶多酚对牡蛎酶解液的风味改善作用

Effect of tea polyphenols on flavor improvement of oyster hydrolysates

为研究茶多酚对牡蛎酶解液风味的影响,在探讨酶解时间、茶多酚处理方式和添加剂量对牡蛎酶解液水解度和感官评分的影响基础上,借助电子鼻和GC-MS对茶多酚处理前后牡蛎肉酶解液中的挥发性风味物质进行比较鉴定。结果表明:酶解会引起牡蛎风味变差;酶解前添加茶多酚可显著改善牡蛎酶解液的风味,且不会影响氨基态氮的释放,最佳添加剂量为0.4%;从牡蛎酶解液及茶多酚预处理牡蛎酶解液中分别鉴定出31和23种挥发性化合物,共同被检测出的成分有13种;关键性风味化合物分别为8种和5种,同时分别有6种和4种挥发性化合物对两组酶解液的风味起重要的修饰作用。结合感官数据和电子鼻分析结果,研究发现酶解前添加0.4%茶多酚不会显著影响氨基态氮的释放,可通过改变挥发性成分的组成及含量,有效减弱酶解液的腥臭味,提升果香味,从而达到改善牡蛎酶解液风味的效果。

To study the effects of tea polyphenols on the flavor of oyster hydrolysates,both the effects of treatment and dosage of tea polyphenols on hydrolysis degree and sensory value of the hydrolysates were analyzed.The volatile components were identified by GC-MS and the contribution of these flavor substances for the characteristic flavor of the oyster hydrolysates was quantified according to relative odor activity values.Sensory evaluation results showed that enzymolysis could lead to the deterioration of oyster flavor,which could be significantly improved by adding tea polyphenols before hydrolysis,with no significantly influence on the hydrolysis efficiency.The optimal dosage of tea polyphenols was 0.4%.A total of 31 and 23 kinds of volatile compounds including aldehydes,ketones,alcohols,and esters were detected from the oyster enzymatic hydrolysates(OEH)and its tea polyphenols pretreated hydrolysates(OEH-TP)by GC-MS.Only 13 kinds of compounds were detected in both samples.The types of key flavor compounds for OEH and OEH-TP were eight and five,respectively.Moreover,there were six and four kinds of volatile compounds played important role in modifying the flavor of the two samples,respectively.It was indicated that pretreatment with 0.4%tea polyphenols did not significantly affect the release of amino nitrogen,but could weaken the fishy odor of the hydrolysates and enhance the fruit flavor by changing the composition and content of volatile components,so as to improve the flavor of oyster hydrolysates.