文献类型： 外文期刊
作者： Ding, Anzi 1 ; Zhu, Meng 1 ; Qian, Xiaoqing 1 ; Shi, Liu 1 ; Huang, Huang 2 ; Xiong, Guangquan 1 ; Wang, Jun 2 ; Wang, La 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Farm Prod Proc Res Sub Ctr, Hubei Innovat Ctr Agr Sci & Technol, Wuhan 430064, Peoples R China
2.Hubei Univ Technol, Coll Biol Engn & Food, Wuhan 430068, Peoples R China
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.
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