Food and Fermentation Industries >

2024 , Vol. 50 >Issue 19: 229 - 235

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037858

Deodorization effect and flavor improvement of floral teas on oyster hydrolysates

  • XU Xin ,
  • ZHANG Aijiang ,
  • LI Kuntai ,
  • LIAO Fengping ,
  • TAN Minghui ,
  • LIU Xiaopeng
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China)
    2(Jiangxi Xinganjiang Pharmaceutical Co.Ltd., Ji'an 343000, China)

Received date: 2023-11-05

  Revised date: 2023-11-22

  Online published: 2024-10-29

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Abstract

The aim of this study was to investigate the effect of floral teas on the inhibition of lipid oxidation in oysters and the flavor improvement of oyster hydrolysates.Furthermore, the difference in characteristic aromatic compounds in oyster hydrolysate before and after flavor improvement was clearly elucidated.By using the untreated oyster hydrolysate as the blank control and the oyster hydrolysate treated with ginger powder as the positive control, the changes of volatile components in oyster hydrolysate under the treatments with rose, honeysuckle, and hibiscus teas were analyzed by sensory evaluation, electronic nose, gas chromatography ion mobility spectrometry (GC-IMS), and the characteristic aroma of oyster hydrolysate was further analyzed by semi-quantitative method.The results of the electronic nose indicated that the participation of rose floral tea significantly improved the volatile flavor of oyster hydrolysate.GC-IMS analysis showed that 42 kinds of volatile flavor compounds were identified in oyster samples with different treatment methods.Significantly, five new volatile flavor compounds with pleasant, fragrant, fruity characteristics, including benzaldehyde, benzene acetaldehyde, 2-phenylethanol, acetone, and methyl acetate, were increased after treatment with rose floral tea.In contrast, eight volatile flavor compounds with fishy and unpleasant characteristics were reduced, such as nonanal, (E,E)-2,4-heptadienal, heptanal, (E)-2-octenal, octanal, hexanal, oct-1-en-3-ol, and (E)-2-pentenal.Rose floral tea participating in the hydrolysis process of oyster could effectively reduce the fishy and unpleasant smell of oyster hydrolysate.This study can provide a valuable reference for the development of high-value utilization technologies for oyster deep processing.

Key words： oyster hydrolysate; floral teas; deodorization; GC-IMS; volatile flavor composition

Cite this article

XU Xin , ZHANG Aijiang , LI Kuntai , LIAO Fengping , TAN Minghui , LIU Xiaopeng . Deodorization effect and flavor improvement of floral teas on oyster hydrolysates[J]. Food and Fermentation Industries, 2024 , 50(19) : 229 -235 . DOI: 10.13995/j.cnki.11-1802/ts.037858

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