향미 개선 저식염 우렁쉥이(Halocynthia roretzi) 젓갈의 휘발성 향기성분
Volatile Flavor Compounds in Low Salt-Fermented Ascidians Halocynthia roretzi Made by Flavor Enhancing
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초록
Volatile compounds in fermented ascidians Halocynthia roretzi were analyzed to identify key flavor compoundsusing SPME/GC/MSD (solid phase microextraction/gas chromatography/mass selective detector) after 60 days offermentation at 5°C. The control was chopped ascidians subject to anti-browning and 4% salt treatment. product Awas made from product C by adding an alcohol extract of red peppers and onion peel, 0.1% of glucose, and 0.55%of mixed amino acids (MAA; 0.05% Glu, 0.1% Pro, 0.3% Ala, and 0.1% Gly). After blanching and anti-browningtreatment of chopped ascidians, Product B1 was made by adding 3% anchovy sauce and 6% sorbitol. Product B2 wasmade by adding 0.1% glucose and 0.55% MAA to Product B1. In total, 78 compounds were identified, including 31alcohols, 15 aldehydes, and 10 ketones. The alcohols included 12 compounds from the C8-C10 series with floral andfruit odors, including octanol, 3-methyloctanol, 2,6-dimethyl-1-heptanol, (E)-5-octen-1-ol, 6-methyloctanol, (E)-3-octen-1-ol, (E)-3-decen-1-ol, (Z)-1,5-octadien-3-ol, and nonanol. These were detected in high amounts in ascidiansand all fermented products. Aldehydes (octanal, (E)-2-octenal, 2,4-heptadienal, and nonanal) and ketones (1-oten-3-one and 2-heptanone) with fatty and mushroom odors were detected as major compounds, whereas nine ethyl esterswere detected only in product A.
Abstract
Volatile compounds in fermented ascidians Halocynthia roretzi were analyzed to identify key flavor compoundsusing SPME/GC/MSD (solid phase microextraction/gas chromatography/mass selective detector) after 60 days offermentation at 5°C. The control was chopped ascidians subject to anti-browning and 4% salt treatment. product Awas made from product C by adding an alcohol extract of red peppers and onion peel, 0.1% of glucose, and 0.55%of mixed amino acids (MAA; 0.05% Glu, 0.1% Pro, 0.3% Ala, and 0.1% Gly). After blanching and anti-browningtreatment of chopped ascidians, Product B1 was made by adding 3% anchovy sauce and 6% sorbitol. Product B2 wasmade by adding 0.1% glucose and 0.55% MAA to Product B1. In total, 78 compounds were identified, including 31alcohols, 15 aldehydes, and 10 ketones. The alcohols included 12 compounds from the C8-C10 series with floral andfruit odors, including octanol, 3-methyloctanol, 2,6-dimethyl-1-heptanol, (E)-5-octen-1-ol, 6-methyloctanol, (E)-3-octen-1-ol, (E)-3-decen-1-ol, (Z)-1,5-octadien-3-ol, and nonanol. These were detected in high amounts in ascidiansand all fermented products. Aldehydes (octanal, (E)-2-octenal, 2,4-heptadienal, and nonanal) and ketones (1-oten-3-one and 2-heptanone) with fatty and mushroom odors were detected as major compounds, whereas nine ethyl esterswere detected only in product A.
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