Mechanism of aroma compounds changes from sea cucumber peptide powders (SCPPs) under different storage conditions
Mechanism of aroma compounds changes from sea cucumber peptide powders (SCPPs) under different storage conditions
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不同贮藏条件下海参肽粉（SCPPs）香气成分变化机制
DOI：
10.1016/j.foodres.2019.108757
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发表时间：
2020-02-01
影响因子：
8.1
通讯作者：
Lin, Songyi
中科院分区：
文献类型：
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作者：
Li, Xinran;Wang, Ke;Lin, Songyi
采用HS-GC-IMS快速、灵敏的检测技术，研究了SCPP在吸湿无微生物（HNM）、非吸湿无微生物（NHNM）和吸湿有微生物（HM）贮藏条件下香气成分的变化机理。HNM和HM贮藏条件下，第5天香气物质种类和信号量明显增加。从第5天开始，大部分香气物质的信号逐渐减弱。而SCPP在15 d的贮藏过程中，醛、酮和醇的总信号逐渐增加，并达到最大值。其中，饱和醛类化合物如己醛作为异味物质产生。这些异味物质主要是醛、酮类化合物，通过美拉德反应产生，而醇类化合物则通过微生物发酵产生。研究发现，贮藏过程中吸湿和微生物对SCPP的香气成分有影响，且吸湿的影响大于微生物的影响。
A rapid and sensitive measurement technique was used to investigate the mechanism of aroma compounds changes in SCPPs under the storage conditions with hygroscopicity and no-microorganism (HNM), non-hygroscopicity and no-microorganism (NHNM) and hygroscopicity and microorganism (HM) by HS-GC-IMS. The types and signal of aroma compounds increased obviously at the 5th day under the storage condition (HNM and HM). The signal of majority of aroma compounds decreased gradually since the 5th day. However, during the storage of SCPPs for 15 days, the total signals of aldehydes, ketones and alcohols gradually increased and reached a maximum. Thereinto, the saturated aldehydes such as hexanal had been produced as an off-flavor. These off-flavor compounds principally including aldehydes and ketones could be generated through Maillard reaction, while alcohols could be generated by microbial fermentation. The study discovered moisture adsorption and microorganism during storage could affect aroma compounds of SCPPs and the effect of moisture absorption was greater than microorganisms.