海参蛋白肽粉营养效价高、易消化吸收，常以基料粉营养配伍形式用于高质高值化系列产品开发，但在加工贮藏过程中存在吸湿、发黏、结块并伴随异味产生等品质劣变现象，这正是食源性蛋白肽粉研究领域共同面临的技术瓶颈和亟待攻克的重要科学问题，而国内外相关领域未见吸湿诱导关键异味物质形成机制研究。本项目以海参蛋白肽粉为研究对象，运用DVS动态水分吸附系统和低场核磁共振技术探究其吸湿过程中水分迁移规律，借助全二维气相色谱-飞行时间质谱和气相色谱-嗅闻-质谱联用技术构建异味指纹图谱，解析吸湿过程中水分迁移与关键异味物质生成的关系；通过研究海参蛋白肽粉吸湿诱导的关键异味前体物及中间产物生成规律，结合微生物基因组学、宏基因组学、化学计量学和生物信息学等手段，揭示关键异味物质生成途径，从而阐明海参蛋白肽粉吸湿诱导关键异味物质的形成机制。本研究为高品质海参蛋白肽粉稳态化研究与食源性蛋白肽基料粉加工应用奠定理论基础。

Sea cucumber peptide powder is high in nutrition and digestible, and is commonly used in the products development with high quality and value in the form of nutrition compatibility as basic material powder. However, during processing and storage the peptide powder has metamorphosing phenomenon such as moisture absorption, sticky, getting agglomeration, and off-flavor forming. It is a hot topic in the research of foodborne peptide powder that has puzzled researchers for many years, as well as an important scientific problem that needed to be settled. But there is no research on the key off-flavor formation mechanism of peptide powder induced by moisture absorption. The sea cucumber peptide powder will be used for the research in this project. Dynamic vapour sorption (DVS) and low-field nuclear magnetic resonance (LF-NMR) technology will be used to reveal the water migration rules during the hygroscopic process. The full two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOF-MS) and gas chromatography-olfactometry (GC-O) technology will be used to establish the off-flavor fingerprint chromatography to reveal the relationship between moisture absorption and the key off-flavor formation. Furthermore, combining microbial genomics, metagenomics, chemometrics, and bioinformatics, the key off-flavor substance formation path of the sea cucumber peptide powder induced by moisture absorption will be revealed by studying the formation rule of key off-flavor precursor and intermediate products during moisture absorption of the sea cucumber peptide powder. Finally, the formation mechanism of key off-flavor would be elucidated for the sea cucumber peptide powder induced by moisture absorption. It will give theoretical foundation for the stability research of sea cucumber peptide powder with high quality and the application of basic material powder of foodborne peptides.