Effect of fatty acids on the flavor formation of fish sauce

文献类型： 外文期刊

第一作者： Ding, Anzi

作者： Ding, Anzi;Zhu, Meng;Qian, Xiaoqing;Shi, Liu;Xiong, Guangquan;Wang, Lan;Zhu, Meng;Qian, Xiaoqing;Huang, Huang;Wang, Jun

作者机构：

关键词： Fish sauce; Fatty acid; Flavor; Correlation analysis; Oxidation pathway

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2020 年 134 卷

页码：

收录情况： SCI

摘要： An appropriate fish model helps track changes of lipid and fatty acid during fermentation. Here we selected three freshwater fish (Culter alburnus, Carassius auratus and letaturus Punetaus) as the fermentative materials of fish sauce due to their significantly different contents of lipid and unsaturated fatty acid. The electronic nose showed that the flavor profiles of sauce samples prepared with different fish were dramatically different. A total of 71 volatile compounds of fish sauce were detected by solid-phase micmextraction-gas chromatography-mass spectrometry (SPME-GC/MS). Then nine key flavor compounds, including 3-methylbutanal, 3-methyl-lbutanol, 3-(methylthio)propanal, 1-octen-3-ol, phenylacetaldehyde, nonanal, dimethyl trisulfide, decanal and hexanol, were screened based on odor activity values. According to correlation analysis between fatty acid profiles and fish sauce aroma, possible pathways of oleic acid (C18:1) and linoleic acid (C18:2) oxidation were suggested: oleic acid undergone the auto-oxidation to mainly form 10- hydroperoxide and 11- hydmperoxide, and (or) secondary form 8-hydroperoxide, then converted to nonanal, octanal and decanal; linoleic acid undergone the enzymatic oxidation to form 10-L(S)-hydroperoxy-cis-9, trans-11-octadecadieuoic acid, then converted to 1-octen-3-ol.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序