Food and Fermentation Industries >

2022 , Vol. 48 >Issue 2: 212 - 218

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028943

Optimization of deodorization process of Chlorella growth factor solution based on GC-IMS and sensory evaluation

  • XUE Luyu ,
  • ZHOU Wenhong ,
  • YU Lian ,
  • LI Yulin ,
  • DENG Yuping ,
  • LIU Xiaoling
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  • (School of Light Industry and Food Engineering,Guangxi University, Nanning 530000, China)

Received date: 2021-08-11

  Revised date: 2021-09-14

  Online published: 2022-02-28

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Abstract

Taking the fishy value as the evaluation index, this test compares the deodorization effects of heating deodorization method, embedding deodorization method and shielding deodorization method, and determines the best deodorization temperature, deodorization time and deodorization process. The deodorization process of Chlorella growth factor solution was optimized by orthogonal test. Finally, the samples before and after deodorization were analyzed by gas chromatography ion mobility spectroscopy (GC-IMS). When 0.03% β-cyclodextrin was heated at 50 ℃ for 90 min, the odor value was the lowest, which was 3.3 points; when 1.0% jasmine pollen was heated at 40 ℃ for 60 min, the lowest fishy value was 1.8 points; when 2.0% green tea extract was heated at 50 ℃ for 90 min, the lowest fishy value was 2.3 points, and the volatile organic compounds and fingerprints of the samples were compared by LAV software. It provides technical and theoretical support to the production and application of Chlorella growth factor flavor beverage.

Key words： Chlorella growth factor; deodorization process; fishy value; orthogonal experiment; gas chromatography-lon mobility spectrometry

Cite this article

XUE Luyu , ZHOU Wenhong , YU Lian , LI Yulin , DENG Yuping , LIU Xiaoling . Optimization of deodorization process of Chlorella growth factor solution based on GC-IMS and sensory evaluation[J]. Food and Fermentation Industries, 2022 , 48(2) : 212 -218 . DOI: 10.13995/j.cnki.11-1802/ts.028943

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