Study on the Flavor Improvement of Cooking Liquid and Enzymatic Hydrolysate of Aloididae aloidi
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Abstract:
In this work, the flavor characteristics of free amino acids in the cooking liquid and enzymatic hydrolysate of Aloididae aloidi were studied, and the improvement effect of clam sauce on their flavor was evaluated. The results showed that the total free amino acid in enzymatic hydrolysate of Aloididae aloidi was significantly higher than that of cooking liquid (11685 mg/100 mL vs 2498 mg/100 mL). Moreover, the umami amino acid in enzymatic hydrolysate of Aloididae aloidi and the cooking liquid was 1650 mg/ 100 mL and 696 mg/ 100 mL, respectively. Thus, the flavor contribution of delicious amino acids in enzymatic hydrolysate was greater than that of cooking liquid. The electronic nose sensor had the difference response to each sample, among them, the sensor W5S (sensitive to nitrogen and oxygen compounds) had the largest response value, and the linear discriminant analysis could be used to distinguish each sample completely. The results of gas chromatography-mass spectrometry showed that 47 kinds (mainly aldehydes and alcohols) of volatile flavor substances were identified in 3 clam sauce groups. The relative contents of aldehyde compounds in the cooking liquid group (CG), enzymatic hydrolysate group (HG) and blank group (BG) were 31.73%, 32.39% and 18.48%, espectively. The relative contents of alcohols were 12.90%, 15.43% and 11.16%, respectively. In conclusion, the enzymatic hydrolysate of Aloididae aloidi can effectively enrich and promote the flavor of food, and have the potential to be a new type of natural seasoning.
