Identification of Odor Volatile Compounds and Deodorization ofPaphia undulata Enzymatic Hydrolysate

• Published in: 中国海洋大学学报：英文版 2016, Vol.15 (6), p.1101-1110
• Main Author: CHEN Deke CHEN Xin CHEN Hua CAI Bingna WAN Peng ZHU Xiaolian SUN Han SUN Huili PAN Jianyu
• Format: Article
• Language: English
• Subjects: HS-SPME-GC-MS; 挥发性化合物; 气味; 气相色谱-质谱; 波纹巴非蛤; 芳香族化合物; 酶解产物; 鉴定
• ISSN: 1672-5182; 1993-5021

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.