Analysis of Flavor Characteristics in Engraulis japonicas Cooking Liquid and Enzymatic Hydrolysates
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Abstract:
The flavor characteristics of anchovy (Engraulis japonicus) cooking liquid and enzymatic hydrolysates were investigated by electronic nose, electronic tongue and solid phase microextraction (SPME)-gas chromatography-mass spectrometry (GC-MS), combined with amino nitrogen and soluble peptide content analysis. The results showed that the amino nitrogen and soluble peptide content of the protease treatment groups were significantly higher than that of the cooking liquid group (p<0.05), and the protamex group was the highest, which reached 418.60 mg/100 mL and 5327.68 μg/mL, respectively. The electronic tongue and the electronic nose could well distinguish the flavor of three groups, and there were significant differences in taste and odor characteristics between anchovy cooking liquid and enzymatic hydrolysates. Meanwhile, a total of 92 volatile flavor compounds were identified by SPME-GC-MS analysis, and 61, 60 and 65 volatiles were detected in cooking liquid, flavourzyme hydrolysate and protamex hydrolysate, respectively. Among them, aldehydes were the most abundant, followed by hydrocarbons, alcohols and heterocycles. The flavor of cooking liquid was dominated by aldehydes and hydrocarbons. Compared to cooking liquid, the content of aldehydes and heterocyclic compounds in the enzymatic hydrolysates increased obviously, and the hydrocarbons decreased significantly.
