Identification of Odor Volatile Compounds and Deodorization ofPaphia undulata Enzymatic Hydrolysate
Identification of Odor Volatile Compounds and Deodorization of Paphia undulata Enzymatic Hydrolysate作者机构：Key Laboratory of Tropical Marine Bio-resource and Ecology/Guangdong Key Laboratory of Marine Meteria Medica South China Sea Institute of Oceanology Chinese Academy of Sciences Guangzhou 510301 P. R. China University of Chinese Academy of Sciences Beijing 100049 P. R. China Department of Chemistry and Chemical Engineering Foshan University Foshan 528000 P. R. China Ru-tgers University 98 Brett Road Piscataway New Jersey 08854 USA
出 版 物：《Journal of Ocean University of China》 (中国海洋大学学报（英文版）)
年 卷 期：2016年第15卷第6期
页 面：1101-1110页
核心收录：
学科分类：0710[理学-生物学] 0832[工学-食品科学与工程（可授工学、农学学位）] 0908[农学-水产] 0707[理学-海洋科学] 08[工学] 0815[工学-水利工程] 0824[工学-船舶与海洋工程] 083204[工学-水产品加工及贮藏工程]
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) 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)
主 题：deodorization off-flavor trimethylamine enzymatic hydrolysate Paphia undulate
摘 要：Unfavorable fishy odour is an inevitable problem in aquatic products. In the present study, headspace solid-phase mi- croextraction gas chromatography mass spectrometry （HS-SPME-GC-MS） analysis of volatiles from untreated samples and three deodorized samples （under the optimal conditions） ofPaphia undulata enzymatic hydrolysate revealed that the compounds contrib- uting 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 deodoriz- ing effects of activated carbon （AC） adsorption, yeast extract （YE） masking and tea polyphenol （TP） treatment on a P. undulata en- zymatic 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 rain）, YE masking （7 mgmL l, 45 ℃, 30 min） and TP treatment （0.4mgmL-l, 40℃, 50min）. 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 alde- hydes while increasing that of alkanes. It is also notable that TP effectively suppressed trimethylamine （TMA） formation in a P. un- dulate hydrolysate solution for a period of 72 h.
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