Food and Fermentation Industries >

2023 , Vol. 49 >Issue 11: 147 - 154

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035069

Effect of tea polyphenols on flavor improvement of oyster hydrolysates

  • ZHANG Ziran ,
  • LI Xueshuang ,
  • YOU Gang ,
  • FANG Huaiyi ,
  • CHEN Jing ,
  • PANG Tingcai
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  • 1(Guangxi Key Laboratory of Beibu Gulf Marine Biodiversity Conservation, Qinzhou 535011, China)
    2(College of Food Engineering, Beibu Gulf University,Qinzhou 535011, China)

Received date: 2023-02-09

  Revised date: 2023-02-28

  Online published: 2023-06-30

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Abstract

To study the effects of tea polyphenols on the flavor of oyster hydrolysates, both the effects of treatment and dosage of tea polyphenols on hydrolysis degree and sensory value of the hydrolysates were analyzed. The volatile components were identified by GC-MS and the contribution of these flavor substances for the characteristic flavor of the oyster hydrolysates was quantified according to relative odor activity values. Sensory evaluation results showed that enzymolysis could lead to the deterioration of oyster flavor, which could be significantly improved by adding tea polyphenols before hydrolysis, with no significantly influence on the hydrolysis efficiency. The optimal dosage of tea polyphenols was 0.4%. A total of 31 and 23 kinds of volatile compounds including aldehydes, ketones, alcohols, and esters were detected from the oyster enzymatic hydrolysates (OEH) and its tea polyphenols pretreated hydrolysates (OEH-TP) by GC-MS. Only 13 kinds of compounds were detected in both samples. The types of key flavor compounds for OEH and OEH-TP were eight and five, respectively. Moreover, there were six and four kinds of volatile compounds played important role in modifying the flavor of the two samples, respectively. It was indicated that pretreatment with 0.4% tea polyphenols did not significantly affect the release of amino nitrogen, but could weaken the fishy odor of the hydrolysates and enhance the fruit flavor by changing the composition and content of volatile components, so as to improve the flavor of oyster hydrolysates.

Key words： oyster hydrolysates; flavor; tea polyphenols; GC-MS

Cite this article

ZHANG Ziran , LI Xueshuang , YOU Gang , FANG Huaiyi , CHEN Jing , PANG Tingcai . Effect of tea polyphenols on flavor improvement of oyster hydrolysates[J]. Food and Fermentation Industries, 2023 , 49(11) : 147 -154 . DOI: 10.13995/j.cnki.11-1802/ts.035069

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