Bao Chenligen, Xin Minghang, Su Keyu, Guan Chunbo, Wang Dawei
School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Foods. 2023 Feb 16;12(4):848. doi: 10.3390/foods12040848.
In this study, using gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic nose (E-nose), high performance liquid chromatography (HPLC), and electronic tongue (E-tongue) to analyze the effect of ultra-high pressure (UHP) synergistic enzymatic hydrolysis on the flavor compounds of enzymatic hydrolysates of . The results demonstrated that 38 volatile flavor substances were identified in the enzymatic hydrolysates of treated at atmospheric pressure and 100, 200, 300, 400, and 500 MPa, mainly 6 esters, 4 aldehydes, 10 alcohols, 5 acids, and 13 other volatile flavor substances, and the most kinds of flavor substances reached 32 kinds when the pressure was 400 MPa. E-nose can effectively distinguish the overall changes of enzymatic hydrolysates of treated with atmospheric pressure and different pressures. There was 1.09 times more umami amino acids in the enzymatic hydrolysates at 400 MPa than in the atmospheric pressure enzymatic hydrolysates and 1.11 times more sweet amino acids at 500 MPa than in the atmospheric pressure enzymatic hydrolysates. The results of the E-tongue indicate that the UHP treatment increased umami and sweetness and reduced bitterness, which was also confirmed by the results of amino acid and 5'-nucleotide analysis. In conclusion, the UHP synergistic enzymatic hydrolysis can effectively improve the overall flavor of the enzymatic hydrolysates of ; this study also lays the theoretical foundation for the deep processing and comprehensive utilization of .
在本研究中，使用气相色谱 - 质谱联用仪（顶空固相微萃取 - 气相色谱 - 质谱联用，HS - SPME - GC - MS）、电子鼻（E - nose）、高效液相色谱（HPLC）和电子舌（E - tongue）来分析超高压（UHP）协同酶解对[具体物质]酶解产物风味化合物的影响。结果表明，在常压以及100、200、300、400和500 MPa压力下处理的[具体物质]酶解产物中鉴定出38种挥发性风味物质，主要有6种酯类、4种醛类、10种醇类、5种酸类和13种其他挥发性风味物质，当压力为400 MPa时风味物质种类最多，达32种。电子鼻能够有效区分常压和不同压力处理的[具体物质]酶解产物的整体变化。400 MPa下酶解产物中的鲜味氨基酸比常压酶解产物多1.09倍，500 MPa下甜味氨基酸比常压酶解产物多1.11倍。电子舌结果表明，超高压处理增加了鲜味和甜味，降低了苦味，氨基酸和5'-核苷酸分析结果也证实了这一点。总之，超高压协同酶解能够有效改善[具体物质]酶解产物的整体风味；本研究也为[具体物质]的深加工和综合利用奠定了理论基础。
