风味
化学
美拉德反应
食品科学
肽
抗氧化剂
傅里叶变换红外光谱
电子顺磁共振
海参
有机化学
生物化学
生物
化学工程
核磁共振
物理
工程类
生态学
作者
Ke Wang,Ruiwen Yang,Na Sun,Yifei Dong,Sheng Cheng,Songyi Lin
标识
DOI:10.1016/j.foodchem.2018.08.123
摘要
The formation pattern of off-flavor compounds induced by water migration in sea cucumber peptide powders (SCPPs) stored at 25 °C and 75% RH for 24 h and 80 days were investigated. Water migration characteristic of SCPPs was monitored by LF-NMR. The effect of water migration on structure and morphology were analyzed by SEM, CD, and FTIR, respectively. The antioxidant activity of SCPPs was detected by EPR. Volatiles generated from SCPPs were detected by P&T-GC-MS. The antioxidant activity of SCPPs declined and structure exhibited abnormalities during the storage. After 24 h of storage, kinds of aldehydes decreased and the content of alcohols increased obviously. After 80 days, (Z)-3,5-dimethyl-2-(1-propenyl)-pyrazine and 1,2-benzenedicarboxylic acid-bis(2-methylpropyl) ester were identified as the characteristic off-flavor. These off-flavor compounds were probably formed through Maillard reaction. esterification, and microbial metabolism. This study can provide a basis for further exploration of the off-flavor formation mechanism.
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