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 untreate...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), 80℃, 40 min), YE masking(7 mg mL^(-1), 45℃, 30 min) and TP treatment(0.4 mg mL^(-1), 40℃, 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.展开更多
基金supported by the Public Science and Technology Research Funds Projects of Ocean (No.201305018)the National Key Technology Research and Development Program for the 12th Five-Year Plan (No.2012BAD33B10)+3 种基金the National Natural Science Foundation of Guangdong, China (Nos. 2014A 030310351 and 2014A030310338)the Innovative Development of Marine Economy Regional Demonstration Projects of Guangdong (Nos.SZHY2012-B01-004 and GD2013-B03-001)the Science and Technology Planning Project of Guangdong Province, China (Nos.2013B 090800002 and 2015B090904003)the National Science Foundation for Young Scientists of China (No.31101271)
文摘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), 80℃, 40 min), YE masking(7 mg mL^(-1), 45℃, 30 min) and TP treatment(0.4 mg mL^(-1), 40℃, 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.
