Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS
The present study investigated the flavour characteristics and key volatile components of fermented squid (Dosidicus gigas) as well as their formation mechanism by three different starter cultures of lactic acid bacteria (LAB) and natural squid. The sensory assessment, volatile compounds, as well as...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1454466 |
| _version_ | 1818575635734331392 |
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| author | Ledan Huang Zufang Wu Xiaoqian Chen Peifang Weng Xin Zhang |
| author_facet | Ledan Huang Zufang Wu Xiaoqian Chen Peifang Weng Xin Zhang |
| author_sort | Ledan Huang |
| collection | DOAJ |
| description | The present study investigated the flavour characteristics and key volatile components of fermented squid (Dosidicus gigas) as well as their formation mechanism by three different starter cultures of lactic acid bacteria (LAB) and natural squid. The sensory assessment, volatile compounds, as well as the amino acids of the mixed fermented squid were detected using pickled brine as samples of fermented squid. A total 88 types of volatile compounds were found in four samples by 0–72 h of fermentation. After fermentation by LAB, the volatile compounds of squid showed that the fermented squid with different started cultures differed mainly in terms of numbers of alcohols, ketones, and esters. Furthermore, the amounts of volatile compounds among three starter cultures were also obviously different. Gas Chromatography-Mass Spectrometer (GC-MS) analysis indicated that the mixed fermentation process contained relatively higher (+)-limonene (11.71%) (lemon scent) and 3-hydroxy-2-butanone (5.72%) (creamy taste). These compounds were not detected in the control group. The main flavour compounds of nonanal and 2, 4-decadienal were gradually reduced. Meanwhile, 2, 3-butanedione, 2-heptanone, 2-pentylfuran, and nonanoic acid are the key flavour components. The total principal component is 94.01%, which were clarified by electronic nose in combination with principal components analysis. After mixed fermentation by LAB, the total amino acid (TAA) content reached 85.36 g/100 g, which was almost twice the amount of the control, especially in aspartate, glutamate, and threonine. Our results indicated that LAB has obvious effects on deodorization and flavour promotion during the fermentation of squid. This study provided an important basis for the further development and utilization of squid. |
| first_indexed | 2024-12-15T00:43:36Z |
| format | Article |
| id | doaj.art-98bd022299bd4b5eaf3889805fe89c52 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-15T00:43:36Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-98bd022299bd4b5eaf3889805fe89c522022-12-21T22:41:36ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862018-01-0121176077010.1080/10942912.2018.14544661454466Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MSLedan Huang0Zufang Wu1Xiaoqian Chen2Peifang Weng3Xin Zhang4Ningbo UniversityNingbo UniversityNingbo UniversityNingbo UniversityNingbo UniversityThe present study investigated the flavour characteristics and key volatile components of fermented squid (Dosidicus gigas) as well as their formation mechanism by three different starter cultures of lactic acid bacteria (LAB) and natural squid. The sensory assessment, volatile compounds, as well as the amino acids of the mixed fermented squid were detected using pickled brine as samples of fermented squid. A total 88 types of volatile compounds were found in four samples by 0–72 h of fermentation. After fermentation by LAB, the volatile compounds of squid showed that the fermented squid with different started cultures differed mainly in terms of numbers of alcohols, ketones, and esters. Furthermore, the amounts of volatile compounds among three starter cultures were also obviously different. Gas Chromatography-Mass Spectrometer (GC-MS) analysis indicated that the mixed fermentation process contained relatively higher (+)-limonene (11.71%) (lemon scent) and 3-hydroxy-2-butanone (5.72%) (creamy taste). These compounds were not detected in the control group. The main flavour compounds of nonanal and 2, 4-decadienal were gradually reduced. Meanwhile, 2, 3-butanedione, 2-heptanone, 2-pentylfuran, and nonanoic acid are the key flavour components. The total principal component is 94.01%, which were clarified by electronic nose in combination with principal components analysis. After mixed fermentation by LAB, the total amino acid (TAA) content reached 85.36 g/100 g, which was almost twice the amount of the control, especially in aspartate, glutamate, and threonine. Our results indicated that LAB has obvious effects on deodorization and flavour promotion during the fermentation of squid. This study provided an important basis for the further development and utilization of squid.http://dx.doi.org/10.1080/10942912.2018.1454466Dosidicus gigaslactic acid bacteriamixed fermentationflavourvolatile compounds |
| spellingShingle | Ledan Huang Zufang Wu Xiaoqian Chen Peifang Weng Xin Zhang Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS International Journal of Food Properties Dosidicus gigas lactic acid bacteria mixed fermentation flavour volatile compounds |
| title | Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS |
| title_full | Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS |
| title_fullStr | Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS |
| title_full_unstemmed | Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS |
| title_short | Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS |
| title_sort | characterization of flavour and volatile compounds of fermented squid using electronic nose and hpms in combination with gc ms |
| topic | Dosidicus gigas lactic acid bacteria mixed fermentation flavour volatile compounds |
| url | http://dx.doi.org/10.1080/10942912.2018.1454466 |
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