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Analysis of volatile components of Tilapia enzymolysis solution after different deodorization treatments

文献类型： 外文期刊

作者： Li, Yahui 1 ; Zhou, Wei 1 ; Cao, Yupo 1 ; Gong, Xiao 1 ; Li, Jihua 1 ; Lu, Xuli 1 ; Dai, Yaping 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Minist Agr & Rural Affairs, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Guangdong, Peoples R China

2.Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang 524001, Peoples R China

期刊名称：2020 5TH INTERNATIONAL CONFERENCE ON MATERIALS SCIENCE, ENERGY TECHNOLOGY AND ENVIRONMENTAL ENGINEERING

ISSN： 1755-1307

年卷期： 2020 年 571 卷

页码：

收录情况： SCI

摘要： The fishy smell value was used as the detection index, and the three methods of yeast fermentation, activated carbon adsorption, and beta-CD embedding were used to deodorize. The results showed that the yeast fermentation had a good deodorization effect on the tilapia enzymolysis solution(TES). The volatile components of TES after deodorization were analyzed by GC-MS, and the results showed that the smelly substances of the TES were mainly aldehydes and alcohols. The main smelly substances of TES are aldehydes and alcohols, and the main volatile compounds are heptanal, 2-heptanal, benzaldehyde, octanal, 2-octenal, (E)-nonanal, 2-oecenal, (Z)-, 2, 4-nonadienal, heptanol, 1-Octen-3-ol, Octenol <2-trans-> etc.

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