Comparative Analysis on Flavor Changes of Oyster before and after Enzymatic Hydrolysis
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Abstract:
In order to understand the changes of volatile flavors before and after enzymatic hydrolysis of oyster meat and to determine key flavor compounds, in this work, the volatile flavor substances before and after enzymatic hydrolysis of oyster meat were extracted by headspace solid phase microextraction (SPME). The flavor substances were identified by chromatography-mass spectrometry (GC-MS) and the contribution of these flavor substances for the characteristic flavor of enzymatic hydrolysate of oyster meat were quantified according to ROAV values. The sensory evaluation was also used to evaluate the flavor of oyster meat and its enzymatic hydrolysates. The sensory results showed that the oysters mainly showed fruity aroma and grassy taste before enzymatic hydrolysis, and showed heavier fishy smell and scent after enzymatic hydrolysis. The 42 and 41 kinds of volatile substances including aldehydes, ketones, alcohols, esters, hydrocarbons were detected from oyster meat and its enzymatic hydrolysate by GC-MS. The key flavor compounds (ROAV≥1) of oyster hydrolysate are 4 and 8 respectively, and 6 and 5 volatile compounds (0.1≤ROAV<1) are important for the overall flavor of oyster meat and its enzymatic hydrolysates, respectively. Combined with the sensory data, the flavor of oyster was degraded by enzymatic hydrolysis. The sensory results showed that the oysters mainly showed fruity aroma and grassy taste before enzymatic hydrolysis, and showed heavier fishy smell and scent after enzymatic hydrolysis.
