在Saccharina japonica幼苗发酵过程中,挥发性化合物发生变化
Jingni Gong1, Xiaolin Wang2, Hui Ni2,3,4
1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Foods (Basel, Switzerland)
|July 13, 2024
概括
发酵Saccharina japonica (S. japonica) 海藻与Saccharomyces cerevisiae (S. cerevisiae) 有效地消除了鱼味. 这个过程增强了海藻的质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 海洋生物技术 海洋生物技术
- 感官分析 感官分析
背景情况:
- 海鲜的鱼味会对消费者接受度和市场性产生负面影响.
- 日本香糖 (S. japonica) 是一种新兴的食品材料,具有改善香味的潜力.
- 开发有效的方法来消除海藻中的不良气味对于其利用至关重要.
研究的目的:
- 调查S. cerevisiae (S. cerevisiae) 发酵对S. japonica幼苗挥发性化合物和芳香特征的影响.
- 为了确定负责未发酵的S. japonica鱼味的关键化合物.
- 为了评估发酵在去除恶臭化合物和增强理想的香味音符方面的有效性.
主要方法:
- 气色谱-质谱法 (GC-MS) 用于分析挥发性化合物.
- 气味活动值 (OAV) 分析被用来确定主要的气味贡献者.
- 进行了感官评估,以评估气味质量变化.
主要成果:
- 未发酵的S. japonica含有43种挥发性化合物,其中1-octen-3-ol,hexanal和trans-2,4-decadienal被确定为鱼味的主要来源.
- 用S. cerevisiae发酵可以将已识别的挥发性化合物减少到26个.
- 关键的恶臭化合物被消除了,果味,甜味,绿色和花的音色在发酵后得到了增强.
结论:
- 细菌菌的发酵是一种高效的策略,可以使Saccharina japonica脱臭.
- 发酵过程通过去除鱼味和引入令人愉快的挥发性化合物来显著改善香味.
- 这种方法有望提高S. japonica和其他基于海藻的食品的感官吸引力.
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