Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Key Laboratory of Coastal Biology and Biological Resource Utilization, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, Shandong, China.
Food Chem. 2024 Dec 15;461:140944. doi: 10.1016/j.foodchem.2024.140944. Epub 2024 Aug 22.
Processing is an indispensable technology in the preparation of Spirulina platensis (S. platensis). The key odorants in liquids, muds, and powders from S. platensis (NM and GZ) were characterized. A total of 90 odorants were identified and 41 odorants were sniffed with the flavor dilution (FD) factors ranging from 1 to 729. Among them, nonanal, decanal, d-limonene, β-cyclocitral, and β-ionone with FD factors ≥1 were detected in S. platensis during the whole processing stages. In addition, heptanal, (E, E)-2,4-nonadienal, trans-4,5-epoxy-(E)-2-decenal, 1-hepten-3-one, isophorone, 3-ethyl-2,5-dimethylpyrazine, and α-ionone exhibited higher odor activity values in powders; β-myrcene, methional, and S-methyl methanethiosulphonate were key odorants in muds; while trans-3-penten-2-ol was key odorant in liquids. Besides, the GZ-mud presented stronger earthy and fishy odor than NM-mud. S. platensis powders have the stronger grassy odor, roasted odor, and marine odor than S. platensis muds. Overall, drying process promotes the formation of aldehydes, heterocyclic compounds, and terpenoids.
加工是螺旋藻（S. platensis）制备过程中不可或缺的技术。本研究对螺旋藻（NM 和 GZ）的液体、泥浆和粉末中的关键气味物质进行了特征描述。共鉴定出 90 种气味物质，其中有 41 种气味物质的嗅闻稀释倍数（FD）因子在 1 到 729 之间。在整个加工阶段，非醛、癸醛、d-柠檬烯、β-环柠檬醛和β-紫罗兰酮等 FD 因子≥1 的物质均存在于螺旋藻中。此外，庚醛、（E，E）-2,4-壬二烯醛、反式-4,5-环氧-（E）-2-癸烯醛、1-庚烯-3-酮、异佛尔酮、3-乙基-2,5-二甲基吡嗪和α-紫罗兰酮在粉末中具有较高的气味活度值；β-月桂烯、甲硫醛和 S-甲基甲硫醚是泥浆中的关键气味物质；而反式-3-戊烯-2-醇是液体中的关键气味物质。此外，GZ 泥浆比 NM 泥浆具有更强的泥土味和鱼腥味。与螺旋藻泥浆相比，螺旋藻粉末具有更强的草味、烤味和海味。总的来说，干燥过程促进了醛类、杂环化合物和萜烯类化合物的形成。
