SCSIO OpenIR  > 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; 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.
2016
Source PublicationJOURNAL OF OCEAN UNIVERSITY OF CHINA
Volume15Issue:6Pages:1101-1110
AbstractUnfavorable 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.
Department[Chen Deke; Chen Hua; Cai Bingna; Wan Peng; Zhu Xiaolian; Sun Huili; Pan Jianyu] 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; [Chen Deke; Zhu Xiaolian] Univ Chinese Acad Sci, Beijing 100049, Peoples R China; [Chen Xin] Foshan Univ, Dept Chem & Chem Engn, Foshan 528000, Peoples R China; [Sun Han] Rutgers State Univ, 98 Brett Rd, Piscataway, NJ 08854 USA ; 广东省海洋药物重点实验室
KeywordDeodorization Off-flavor Trimethylamine Enzymatic Hydrolysate Paphia Undulate
Subject AreaOceanography
Document Type期刊论文
Identifierhttp://ir.scsio.ac.cn/handle/344004/15335
Collection广东省应用海洋生物学重点实验室
Corresponding AuthorPan, 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.
Recommended Citation
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, JY .(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.
Files in This Item:
File Name/Size DocType Version Access License
Identification of od(498KB)期刊论文作者接受稿开放获取CC BY-NC-SAApplication Full Text
Related Services
Recommend this item
Bookmark
Usage statistics
Export to Endnote
Terms of Use
No data!
Social Bookmark/Share
All comments (0)
No comment.
 

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.