The deodorization process of kelp (Laminaria japonica) was optimized based on yeast fermentation. The results showed that there was no overlap in the overall odor profile of kelp samples after treatment under different fermentation conditions, and the distinguishing effect was good. By sorting the average distances between the centroid of sample kelp data point and raw material kelp data point in different groups, a trend of “yeast concentration > fermentation time > fermentation temperature” was observed. A total of 42 kinds of volatiles were detected from the raw kelp, and ten kinds of odor active substances such as hexyl aldehyde were further selected. After deodorization treatments under different conditions, the type, total concentration and total odor activity value (OAV) of volatiles in kelp decreased significantly. The OAV degradation value and degradation rate of eight odor active substances were high, except for 2-octene aldehyde and nonanal. Under optimized conditions (yeast concentration of 1.5 g/L, 28 ℃ and fermentation time of 120 min), the number of volatiles in kelp samples decreased from 42 to 24, the total concentration decreased from 287.65 to 138.88 ng/g, the total OAV decreased from 91.76 to 52.68, and the sensory score reached the maximum (70.5), realizing the best deodorization effect. Through correlation analysis, strong consistencies were obtained for the sensory score with both the total concentration and total OAV of volatiles. The absolute value of the correlation coefficient was above 0.8, and the correlation between the sensory score and total OAV was higher than that between the sensory score and total concentration. The results provide a theoretical reference for the research and development of kelp deodorization process.
GU Saiqi
,
HU Binchao
,
ZHANG Yueting
,
BAO Rongbin
,
WANG Suning
,
ZOU Lin
,
ZHOU Xuxia
,
DING Yuting
,
LUAN Luqin
,
ZHANG Chenchao
,
TANG Wenyan
. Optimization of fermentation deodorization of Laminaria japonica based on electronic nose, GC-MS and sensory evaluation[J]. Food and Fermentation Industries, 2020
, 46(19)
: 124
-129
.
DOI: 10.13995/j.cnki.11-1802/ts.023591
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