Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics

doi:10.1016/j.foodchem.2024.140944

	Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics
	Jia, Xiao 1; Cui, Hongli2 ; Qin, Song2 ; Ren, Jingnan 1; Zhang, Zhifeng 1; An, Qi 1; Zhang, Nawei 1; Yang, Jinchu 3; Yang, Yongfeng 3; Fan, Gang 1; Pan, Siyi 1
发表期刊	FOOD CHEMISTRY
ISSN	0308-8146
	2024-12-15
卷号	461 页码:17
关键词	Spray-drying Solvent-assisted flavor evaporation Aroma extract dilution analysis Gas chromatography-mass spectrometry- olfactometry Odor activity values Earthy odor Fishy odor
DOI	10.1016/j.foodchem.2024.140944
通讯作者	Qin, Song([email protected]) ; Fan, Gang([email protected])
英文摘要	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, J3-cyclocitral, and J3-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, 1hepten-3-one, isophorone, 3-ethyl-2,5-dimethylpyrazine, and alpha-ionone exhibited higher odor activity values in powders; J3-myrcene, methional, and S-methyl methanethiosulphonate were key odorants in muds; while trans-3penten-2-ol was key odorant in liquids. Besides, the GZ-mud presented stronger earthy and fishy odor than NMmud. 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.
资助机构	National Natural Science Founda-tion of China ; Key Research and Development Program in Hubei Province ; Hubei Science and Technology Innovation Talent Program
收录类别	SCI
语种	英语
关键词[WOS]	AROMA COMPOUNDS ; VOLATILE COMPOUNDS ; FLAVOR ; IDENTIFICATION ; IMPACTS ; ALGAE
研究领域[WOS]	Chemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS记录号	WOS:001301515400001
引用统计	被引频次：1[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.yic.ac.cn/handle/133337/35759
专题	海岸带生物学与生物资源利用重点实验室海岸带生物学与生物资源利用重点实验室_海岸带生物学与生物资源保护实验室
通讯作者	Qin, Song; Fan, Gang
作者单位	1.Huazhong Agr Univ, Coll Food Sci & Technol, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan 430070, Peoples R China 2.Chinese Acad Sci, Key Lab Coastal Biol & Biol Resource Utilizat, Yantai Inst Coastal Zone Res, Yantai 264003, Shandong, Peoples R China 3.China Tobacco Henan Ind Co Ltd, Technol Ctr, Zhengzhou 450000, Peoples R China
推荐引用方式 GB/T 7714	Jia, Xiao,Cui, Hongli,Qin, Song,et al. Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics[J]. FOOD CHEMISTRY,2024,461:17.
APA	Jia, Xiao.,Cui, Hongli.,Qin, Song.,Ren, Jingnan.,Zhang, Zhifeng.,...&Pan, Siyi.(2024).Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics.FOOD CHEMISTRY,461,17.
MLA	Jia, Xiao,et al."Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics".FOOD CHEMISTRY 461(2024):17.