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作 者:CAO Rong HU Mengyue ZHAO Ling WANG Lianzhu LIU Qi
机构地区:[1]Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Qingdao 266071,China [2]Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology,Qingdao 266237,China [3]College of Food Science and Technology,Ocean University of China,Qingdao 266003,China
出 处:《Journal of Ocean University of China》2021年第1期213-220,共8页中国海洋大学学报(英文版)
基 金:supported by the National Key R&D Program of China(No.2018YFD0901004);the Special Fun-ds for the Technology System of Modern Agricultural Industry(No.CARS-50);the Central Publicinterest Scientific Institution Basal Research Fund,YSFRI,CAFS(No.20603022020013)。
摘 要:The taste and odor analysis of the first,second,fourth and sixth crops of laver(Porphyra yezoensis)was obtained by electronic tongue,taste-related compound,electronic nose and gas chromatography-ion mobility spectrometer(GC-IMS).Through the detection of the electronic tongue,the pleasant tastes such as umami and richness are more intense in the early crops,which is consistent with the analysis results of free amino acids and flavored nucleotides.The electronic nose can clearly distinguish between different laver crops.GC-IMS separated and identified 36 volatile components from lavers,mainly including aldehydes,ketones,alcohols,esters,acids and aromatic substances.For the early harvested crops,nonanal,octanal,hexanal and benzaldehyde have a significant contribution to odor because of the high concentration and low threshold of these compounds.For the later harvested crops,the concentration of most ketones and some aldehydes increased.1-Octen-3-ol,malondialdehyde and heptanal constituted the main odor characteristics.
关 键 词:Porphyra yezoensis flavor characteristic electronic tongue electronic nose gas chromatography-ion mobility spectrometer
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