文献类型：期刊文献

英文题名：Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (Crassostrea hongkongensis)

作者：Wang, Zhijun[1,2,3];Li, Hanqi[1,2,3];Cao, Wenhong[1,2,3,4,5];Chen, Zhongqin[1,2,3,4,5];Gao, Jialong[1,2,3,4,5];Zheng, Huina[1,2,3,4,5];Lin, Haisheng[1,2,3,4,5];Qin, Xiaoming[1,2,3,4,5]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[3]Ctr Shellfish Proc Zhanjiang, Natl Res & Dev Branch, Zhanjiang 524088, Peoples R China;[4]Guangdong Prov Engn Technol Res Ctr Seafood, Zhanjiang 524088, Peoples R China;[5]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2023

卷号：12

期号：11

外文期刊名：FOODS

收录：SCI-EXPANDED(收录号：WOS:001005431700001)、、WOS

基金：This research was supported by the Science and Technology Plan Project of Zhanjiang City (2022A05038), the "First Class" Provincial Financial Special Fund Project of Guangdong Ocean University (231419014), and the earmarked fund for CARS (CARS-49).

语种：英文

外文关键词：Crassostrea hongkongensis; drying method; taste substances; volatile flavor; free amino acid

外文摘要：Oysters are nutritious and tasty but difficult to store. Drying can extend the storage period of oysters and give them a unique flavor. In this study, the effects of four drying procedures, namely, vacuum freeze drying (VFD), vacuum drying (VD), natural sun-drying (NSD), and hot air drying (HAD), on the flavor characteristics of oysters (Crassostrea hongkongensis) were investigated using blanched oysters as a control (CK). Results showed that HAD produced more free amino acids than the other methods, but VFD retained the most flavor nucleotides. Compared with cold drying (VFD), hot drying (VD, NSD, and HAD) increased the abundance of organic acids, betaine, and aroma substances. Glutamic acid, alanine, AMP, hexanal, octanal, heptanal, (E, E)-2,4-heptadienal, (E)-2-decenal, nonanal, etc., are defined as the characteristic flavor compounds of dried oysters, with umami, sweet, green, fatty, and fruity aromas being the main organoleptic attributes of dried oysters. Glutamic acid, glycine, betaine, IMP, pentanal, ethyl heptanoate, (E, Z)-2,4-nonadienal, 1-octen-3-one, 2-hexenal, 2-octenal, hexanal, decanal were defined as markers to distinguish different drying methods. Overall, HAD showed improved flavor qualities and characteristics and was better suited for the highly commercialized production of dried oysters.