食品与发酵工业2024，Vol.50Issue(20)：96-103,8.DOI:10.13995/j.cnki.11-1802/ts.040156
基于生物脱腥的洞庭青鲫鱼汤挥发性成分解析
Analysis of volatile flavor components in Carassius auratus var.Dongting soup based on biological deodorization
摘要
Abstract
To analyze the effect of biological deodorization on the main volatile components of Carassius auratus var.Dongting soup and clarify the biological deodorization mechanism,yeast fermentation and mixed strains(yeast+Lactobacillus plantarum JYLP-002)fer-mentation,combined with ozone pretreatment,were used for deodorization.The volatile flavor components were analyzed by headspace-sol-id phase micro-extraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and identified by odor activity value(OAV)and orthogonal partial least squares-discriminant analysis(OPLS-DA).Results showed that ozone treatment could significantly reduce the con-tent of hexanal,(E)-2-octenal,10-undecenal,(E,E)-2,4-decadienal,and(E,E)-2,4-heptandienal,which reducing fishy and greasy odors.The contents of hexanal,nonanal,(E,E)-2,4-decanedienal,(E,E)-2,4-nonadienal,and other odor-producing substances were further significantly reduced by biological deodorization,indicating the efficiency of deodorization.Among them,vinyl caproate,ethyl ole-ate,ethyl linoleate,and other volatile flavor compounds with pleasant odors such as floral and fruity aroma were produced in mixed strains treated group,which showed better effect of deodorization combined with aroma enhancement.关键词
洞庭青鲫/生物脱腥/挥发性成分/顶空固相微萃取-气质联用/正交偏最小二乘判别Key words
Carassius auratus var.Dongting/biological deodorization/volatile compounds/headspace-solid phase micro-extraction-gas chromatography-mass spectrometry/orthogonal partial least squares-discriminant analysis引用本文复制引用
王伯华,李清钦,郭禹麟,雷颂,罗玉双..基于生物脱腥的洞庭青鲫鱼汤挥发性成分解析[J].食品与发酵工业,2024,50(20):96-103,8.基金项目
国家重点研发计划项目(2023YFD2401604) （2023YFD2401604）
特色水产品精深加工与开发(企业委托项目) （企业委托项目）
