Li Xinran, Jiang Pengfei, Song Jiahui, Lin Songyi
State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Food Engineering Research Center of Liaoning Province, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Food Engineering Research Center of Liaoning Province, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food Chem. 2024 Feb 15;434:137485. doi: 10.1016/j.foodchem.2023.137485. Epub 2023 Sep 14.
The quality of sea cucumber is closely associated with its processing technology. In this study, the response surface methodology (RSM) was employed to optimize the thermal process conditions for seasoned sea cucumber, while gas chromatography-mass spectrometry (GC-MS) technique identified 25 characteristic compounds. Terpenes and their oxygen derivatives constituted approximately 70% of all compounds detected. Among these, trans-anethole emerged as the predominant volatile aroma compound in seasoned sea cucumber at a concentration of 39.99 ± 4.52 mg/g, followed by p-anisaldehyde, cis-anethole, linalool, estragole, and d-limonene. Principal component analysis (PCA) revealed that trans-anethole, cis-anethole, estragole, and d-limonene collectively contributed over 45.0% to the flavor profile of sea cucumber. This investigation provides an initial exploration into the alterations in volatile compounds within star anise-seasoned seasoned sea cucumber, thereby establishing a foundation for instant sea cucumbers' flavor processing.
海参的品质与其加工工艺密切相关。本研究采用响应面法（RSM）优化调味海参的热加工条件，同时利用气相色谱 - 质谱联用（GC - MS）技术鉴定出25种特征化合物。萜类及其含氧化合物约占所有检测到的化合物的70%。其中，反式茴香脑是调味海参中主要的挥发性香气化合物，浓度为39.99±4.52mg/g，其次是对甲氧基苯甲醛、顺式茴香脑、芳樟醇、草蒿脑和d - 柠檬烯。主成分分析（PCA）表明，反式茴香脑、顺式茴香脑、草蒿脑和d - 柠檬烯共同对海参的风味特征贡献超过45.0%。本研究为八角调味海参中挥发性化合物的变化提供了初步探索，从而为即食海参的风味加工奠定了基础。
