花茶对牡蛎酶解液的脱腥效果及其风味改善作用研究

Deodorization effect and flavor improvement of floral teas on oyster hydrolysates

该研究旨在探究不同花茶对牡蛎脂质氧化的抑制作用及改善牡蛎酶解液风味的效果,明确牡蛎酶解液风味改善前后的特征香气差异。以未脱腥处理的牡蛎酶解液为空白对照,以良姜粉脱腥处理的酶解液为阳性对照,利用感官评价,电子鼻与气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术,研究和分析玫瑰花茶、金银花茶和洛神花茶处理下牡蛎酶解液风味相关挥发性化合物的变化情况,并通过半定量分析法对其特征性香气进行解析。电子鼻结果表明,玫瑰花茶参与牡蛎水解过程后,牡蛎酶解液挥发性风味大大改善。GC-IMS技术共鉴定出花茶脱腥牡蛎酶解液中的42种挥发性化合物,其中经玫瑰花茶脱腥后牡蛎酶解液中新生成了5种具有花香、果香等愉快风味特点的挥发性化合物,分别为苯甲醛、苯乙醛、苯乙醇、丙酮、乙酸甲酯,并减少了8种具有腥味等不愉快特征风味的挥发性化合物含量,分别为壬醛、(E,E)-2,4-庚二烯醛、庚醛、反-2-辛烯醛、辛醛、己醛、1-辛烯-3-醇、反-2-戊烯醛。玫瑰花茶参与牡蛎水解过程可有效减少牡蛎酶解液的腥味及异味,该方法可为发展牡蛎深加工的高值化利用技术提供有益参考。

The aim of this study was to investigate the effect of floral teas on the inhibition of lipid oxidation in oysters and the flavor improvement of oyster hydrolysates.Furthermore,the difference in characteristic aromatic compounds in oyster hydrolysate before and after flavor improvement was clearly elucidated.By using the untreated oyster hydrolysate as the blank control and the oyster hydrolysate treated with ginger powder as the positive control,the changes of volatile components in oyster hydrolysate under the treatments with rose,honeysuckle,and hibiscus teas were analyzed by sensory evaluation,electronic nose,gas chromatography ion mobility spectrometry(GC-IMS),and the characteristic aroma of oyster hydrolysate was further analyzed by semi-quantitative method.The results of the electronic nose indicated that the participation of rose floral tea significantly improved the volatile flavor of oyster hydrolysate.GC-IMS analysis showed that 42 kinds of volatile flavor compounds were identified in oyster samples with different treatment methods.Significantly,five new volatile flavor compounds with pleasant,fragrant,fruity characteristics,including benzaldehyde,benzene acetaldehyde,2-phenylethanol,acetone,and methyl acetate,were increased after treatment with rose floral tea.In contrast,eight volatile flavor compounds with fishy and unpleasant characteristics were reduced,such as nonanal,(E,E)-2,4-heptadienal,heptanal,(E)-2-octenal,octanal,hexanal,oct-1-en-3-ol,and(E)-2-pentenal.Rose floral tea participating in the hydrolysis process of oyster could effectively reduce the fishy and unpleasant smell of oyster hydrolysate.This study can provide a valuable reference for the development of high-value utilization technologies for oyster deep processing.