Effects of different drying temperatures on the profile and sources of flavor in semi-dried golden pompano (Trachinotus ovatus)

文献类型： 外文期刊

第一作者： Qiu, Dan

作者： Qiu, Dan;Duan, Rubi;He, Yanfu;Li, Chuan;Shen, Xuanri;Li, Yongcheng;Wang, Yueqi;Wang, Yueqi;He, Yanfu;Li, Chuan;Shen, Xuanri;He, Yanfu;Li, Chuan;Shen, Xuanri;Li, Yongcheng

作者机构：

关键词： Semi -dried golden pompano; Flavor; Drying temperature; Volatile compounds; Flavor source

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 401 卷

页码：

收录情况： SCI

摘要： Drying is an important process that can impart a different flavor to dried fish. The differences and sources of flavor of semi-dried golden pompano at different drying temperatures (40, 48, and 56 degrees C) were investigated, and the sensory quality, flavor substances, nonenzymatic reactions, and protein degradation were analyzed. Signif-icant flavor differences were observed among different drying temperatures (P < 0.05), with several sensory properties showing superior results in the 40 C group. Thirteen volatile compounds that contributed to the overall aroma were screened according to the relative odor activity value. Glu (umami taste) and Ala (sweet taste) were identified as key flavor substances based on the taste activity value. Nonanal, hexanal, heptanal, acetoin, pentadecane, and octanal represented the flavor markers. The flavor sources at higher drying temper-atures included the joint action of lipid oxidation and the Maillard reaction, while those at lower temperature were lipid oxidation and protein degradation, which increased the aldehyde and free amino acid levels in the product, thus leading to the best flavor.

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