Food and Fermentation Industries >

2023 , Vol. 49 >Issue 4: 258 - 263

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031383

Analysis of volatile flavor compounds in sea urchins at different freeze-drying temperatures based on gas chromatography-ion mobility spectroscopy

  • FU Baoshang ,
  • JIANG Caiyan ,
  • QI Hang ,
  • CHEN Yao ,
  • WANG Shuchen ,
  • JIANG Pengfei
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  • 1(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
    2(Dalian Qianri Ocean Food Co. Ltd., Dalian 116037, China)

Received date: 2022-03-14

  Revised date: 2022-04-02

  Online published: 2023-03-20

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Abstract

To investigate the effects of different freeze-drying temperatures on volatile flavor compounds in sea urchins, gas chromatography-ion mobility spectroscopy (GC-IMS) was used to analyze the composition and content changes of volatile flavor compounds in sea urchins at different freeze-drying temperatures (30, 50 and 70 ℃). Results showed that the GC-IMS identified 24 volatile organic compounds from 40 signal peaks in sea urchin samples, including 15 aldehydes, four ketone, four alcohols and one pyrazine compound. With the freeze-dried temperature increasing from 30 ℃ to 70 ℃, the content of aldehydes and pyrazines gradually increased, ketones gradually decreased, and alcohols firstly increased then decreased. Principal component analysis (PCA) showed that there were significant differences among the volatile flavor compounds in sea urchins at different freeze-drying temperatures, and the accumulative contribution rate of the first two principal components reached 96%. These results indicated that GC-IMS could distinguish the volatile flavor compounds in sea urchins at different freeze-drying temperatures. In this study, GC-IMS was used to visually analyze volatile flavor compounds in sea urchins at different freeze-drying temperatures, which provides a reference for the future optimization of processing technology of sea urchins.

Key words： sea urchin; process; freeze-drying temperature; volatile flavor compounds; gas chromatography-ion mobility spectroscopy

Cite this article

FU Baoshang , JIANG Caiyan , QI Hang , CHEN Yao , WANG Shuchen , JIANG Pengfei . Analysis of volatile flavor compounds in sea urchins at different freeze-drying temperatures based on gas chromatography-ion mobility spectroscopy[J]. Food and Fermentation Industries, 2023 , 49(4) : 258 -263 . DOI: 10.13995/j.cnki.11-1802/ts.031383

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