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来自Gryllus bimaculatus的气味活性化合物的表征使用气体染色学-质谱学-嗅觉学

Hui-Yeong Seong¹, Eui-Cheol Shin², Youngseung Lee¹

¹Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea.

Foods (Basel, Switzerland)

|June 28, 2023

概括

处理像Gryllus bimaculatus这样的食用昆虫可以减少它们不愉快的气味. 蒸汽加热 (SGB) 和脱脂 (DFGB) 显示出减轻异味的潜力,使昆虫作为可持续蛋白质来源更具吸引力.

科学领域:

食品科学食品科学食品科学
昆虫学昆虫学是一门学科.
可持续农业可持续农业

背景情况:

可食用昆虫是一种可持续的蛋白质替代品,但消费者接受受到感官属性,特别是气味的阻碍.
了解和减轻食用昆虫中的异味对于它们融入食品工业至关重要.

研究的目的:

为了比较未经处理和加工的Gryllus bimaculatus (GB) 的气味活性化合物.
确定有效减少与有关的不良气味的加工方法.

主要方法:

使用气体染色学-质谱学 (GC-MS) 和气体染色学-光谱学 (GC-O) 分析气味活性化合物.
评估未经处理的GB (UGB),热空气干燥的GB (AGB),冷干燥的GB (FGB),蒸汽加热的GB (SGB) 和脱脂的GB (DFGB).

主要成果:

在UGB中,GC-MS检测到最高的挥发性化合物,其次是SGB,DFGB,AGB和FGB.
GC-O确定了十四种与板球有关的气味化合物;环甲是最强的,只在UGB中发现.
蒸汽加热的GB (SGB) 在减少板球相关气味强度方面获得了最高分,而除臭 (DFGB) 也显示出潜力.

结论:

处理方法显著改变了Gryllus bimaculatus的挥发性和气味特征.
蒸汽加热和脱脂是减少与板有关的不良气味的有效策略,可能会提高消费者对食用昆虫的接受度.

关键词:

格里卢斯 (Gryllus bimaculatus) 是一种有着多种生长方式的植物.可食用的昆虫昆虫.气体染色学-质谱学-质谱学气相色谱 - - 光度测量挥发性化合物挥发性的化合物

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