轻工学报2026，Vol.41Issue(2)：51-63,13.DOI:10.12187/2026.02.005
定向酶解对杂色蛤蒸煮液风味特征及挥发性有机化合物的影响
Effect of targeted enzymatic hydrolysis on flavor characteristics and volatile organic compounds of Ruditapes philippinarum cooking liquid
摘要
Abstract
[Objective]To achieve the high-value utilization of processing by-products from Ruditapes philippinarum.[Methods]With Ruditapes philippinarum cooking liquid as raw material,the enzymatic flavor base was prepared via the targeted enzymatic hydrolysis process optimized in our previous study.The flavor characteristics were comprehensively evaluated based on multiple indicators,including the contents of TCA-soluble peptides,free amino acids(FAA),flavor nucleotides and organic acids,as well as taste activity value(TAV),equivalent umami concentration(EUC)and taste intensity(TI).Combined with electronic tongue and electronic nose,gas chromatography-ion mobility spectrometry(GC-IMS)was adopted to analyze the evolution of volatile organic compounds(VOCs).[Results]Targeted enzymatic hydrolysis significantly increases the contents of key flavor substances such as TCA-soluble peptides,FAA and flavor nucleotides(P<0.05).In the enzymatic flavor base,the TAV of glutamic acid increases significantly from 4.71 to 11.74(P<0.05),the EUC rises from 1.46 g MSG/100 g to 5.31 g MSG/100 g,and its TI is approximately 3.6 times that of the original Ruditapes philippinarum cooking liquid.Electronic tongue analysis shows that the umami and richness of the enzymatic flavor base are significantly enhanced.Electronic nose-PCA reveals remarkable differences in odor intensity of the cooking liquid pre-and post-enzymatic hydrolysis,confirming that targeted enzymatic hydrolysis effectively alters its volatile flavor profile.A total of 72 VOCs are qualitatively identified by GC-IMS.The contents of flavor substances such as esters,aldehydes,ketones and furans in the enzymatic flavor base increase significantly,while the contents of undesirable flavor substances like isobutanol and triethylamine decrease obviously.[Conclusion]Targeted enzymatic hydrolysis can not only improve the umami quality of Ruditapes philippinarum cooking liquid,but also endow it with diverse composite flavor characteristics of fruity and fatty aromas.关键词
杂色蛤蒸煮液/定向酶解/风味特征/挥发性有机化合物Key words
Ruditapes philippinarum cooking liquid/targeted enzymatic hydrolysis/flavor characteristic/volatile organic compounds分类
轻工纺织引用本文复制引用
田然,宁玥,栾宏伟,步营,朱文慧,靳林溪,李学鹏,励建荣..定向酶解对杂色蛤蒸煮液风味特征及挥发性有机化合物的影响[J].轻工学报,2026,41(2):51-63,13.基金项目
辽宁省教育厅项目(LJ212410167016) （LJ212410167016）
山东省海洋养殖创新创业共同体"揭榜挂帅"项目(YZ2024006) （YZ2024006）
渤海大学海洋研究院开放课题资助项目(BDHYYJY2025011) （BDHYYJY2025011）
