Characterization of off-odor compounds of collagen peptides from tilapia scale using GC-MS-olfactometry

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• 作者：Han Na Cho (1)
  Dong Woon Cho (2)
  Byung Serk Hurk (2)
  Hyun Ah Bae (2)
  Dae-Eung Kim (2)
  Hyung Hee Baek (1)
  
  1. Department of Food Engineering ; Dankook University ; Cheonan ; Chungnam ; 330-714 ; Korea
  2. Sempio Foods Company ; Cheongwon ; Chungbuk ; 363-954 ; Korea
  
• 关键词：solid phase microextraction ; gas chromatography ; olfactometry ; marine collagen peptide ; gelatin collagen peptide ; off ; odor
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：24
• 期：2
• 页码：403-410
• 全文大小：348 KB
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  2. Kim, SK, Kang, OJ, Kwak, DC (1993) Physicochemical characteristics of filefish and codskin collagen. J. Korean Soc. Appl. Biol. Chem. 36: pp. 163-171
  3. Park, SH, Kim, TW, Kim, SB (2009) Characterization of physicochemical properties of collagen from shark (Isurus oxyrinchus) skin. Korean J. Fish. Aquat. Sci. 42: pp. 574-579 2009.42.6.574" target="_blank" title="It opens in new window">CrossRef
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  5. Jeong, HS, Kwon, MC, Han, JG, Ha, JH, Jin, L, Kim, JC, Kwak, HG, Hwang, BY, Lee, HY (2008) Enhancement of skin immune activation effect of collagen peptides isolated from Asterias amurensis. Korean J. Food Sci. Technol. 40: pp. 522-527
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  13. Shu, N, Shen, H (2012) Identification of odour-active compounds in dried and roasted nori (Porphyra yezoensis) using a simplified gas chromatography-SNIF technique. Flavour Frag. J. 27: pp. 157-164 2/ffj.2096" target="_blank" title="It opens in new window">CrossRef
  14. Morita, K, Kubota, K, Aishima, T (2003) Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatograpic analysis. J. Sci. Food Agr. 83: pp. 289-297 2/jsfa.1311" target="_blank" title="It opens in new window">CrossRef
  15. Leduc, F, Tournayre, P, Kondjoyan, N, Mercier, F, Malle, P, Kol, O, Berdague, JL, Duflos, G (2012) Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax). Food Chem. 131: pp. 1304-1311 foodchem.2011.09.123" target="_blank" title="It opens in new window">CrossRef
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Off-odor compounds were identified from marine collagen peptide (MCP) and gelatin collagen peptide (GCP) by using solid phase microextraction (SPME) and solvent assisted flavor evaporation (SAFE) combined with GC-MS-olfactometry (GC-MS-O). Methional, dimethyl trisulfide, and dimethyl tetrasulfide were detected as characteristic off-odor compounds of MCP and GCP. Unknown compounds with sulfurous, cool/refreshing, and medicinal odors also contributed to the off-odors of MCP and GCP. Volatile compounds of MCP and GCP increased gradually as manufacturing process proceeded, indicating that activated carbon deodorization was ineffective in eliminating off-odor compounds. Sulfur-containing compounds, such as methanethiol, dimethyl disulfide, dimethyl trisulfide, and dimethyl tetrasulfide increased as manufacturing process continued. Current study suggested that the fermentation by Lactobacillus plantarum deodorized off-odors of MCP most effectively.