文献类型：期刊文献

英文题名：Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS

作者：Zhang, Di[1];Ji, Wei[2];Peng, Yuanhuai[1];Ji, Hongwu[1,3,4];Gao, Jing[1]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Guangdong Univ Educ, Coll Biol & Food Engn, Guangzhou, Peoples R China;[3]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang, Peoples R China;[4]Guangdong Higher Educ Inst, Key Lab Adv Proc Aquat Prod, Zhanjiang, Peoples R China

年份：2020

卷号：29

期号：3

起止页码：279

外文期刊名：JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000513415500001)、、EI(收录号：20200708184746)、Scopus(收录号：2-s2.0-85079421815)、WOS

基金：This work was supported by National Natural Science Foundation of China [Grant No. 31801614] and Modern Agroindustry Technology Research System of China [CARs-48].

语种：英文

外文关键词：Antarctic krill; Maillard reaction; defluoridated hydrolysate; flavor improvement

外文摘要：Antarctic krill is a high-quality animal protein resource, but the presence of fluorine limits its development. Antarctic krill defluoridated hydrolysate products (DHPs) generally have a bitter taste that is unacceptable to consumers. Therefore, it is necessary to improve the flavor of defluoridated hydrolysate. In this work, flavor improvement of DHPs by the Maillard reaction was evaluated by sensory analysis, electronic nose (E-nose), and gas chromatography-mass spectrometry (GC-MS). The potential correlations among the signals of sensory attributes, E-nose, and volatile components were analyzed using the analysis of partial least squares regression (PLSR). A total of 63 volatile compounds were identified and quantified via GC-MS. The flavors in Maillard reaction products were mainly attributed to pyrazines, aldehydes, ketones, and furans. After the Maillard reaction, the two main aromatic compounds generated were 3-ethyl-2,5-dimethylpyrazin (roast odor, OAV = 32.7) and 3-(methylthio) propionaldehyde (shrimp meat odor, OAV = 16.43), which contributed to flavor improvement in DHPs. PLSR results showed a good correlation between most variables of sensory attributes, E-nose, and volatile compounds, which indicates that the overall flavor of DHPs was improved by the Maillard reaction.