Analysis of Characteristic Flavor of Grass Carp Scale Collagen Peptides Prepared by Ultrasound-Assisted Enzymatic Hydrolysis
In this study,with collagen peptides of ultrasound-assisted single enzyme enzymatic hydrolysis group/stepwise enzymatic hydrolysis group as the research object,and traditional single enzyme enzymatic hydrolysis group and stepwise enzymatic hydrolysis group as the control,odor and taste characteristics of the four groups of collagen peptides are analyzed and identified by electronic nose,headspace solid-phase microextraction combined with gas chromatography-mass spectrometry,ultra-high performance liquid chromatography,amino acid analyzer and electronic tongue.At the same time,sensory evaluation is carried out on the four groups of samples respectively.The results show that the content and types of volatile flavor substances in the ultrasound groups both increase,among which,the types of the ultrasound-assisted single enzyme enzymatic hydrolysis group increase from 20 to 24,the content increases from 5 966.70 μg/kg to 6 422.62 μg/kg,and the types of the ultrasound-assisted stepwise enzymatic hydrolysis group increase from 22 to 24,the content increases from 6 202.30 μg/kg to 7 480.43 μg/kg.Meanwhile,the content of flavor substances in the ultrasound groups also increases,with an increase in the content of inosinic acid and guanine nucleotides,as well as a certain degree of increase in the content of bitter amino acids and umami amino acids,which indicates that ultrasound can affect the types and content of nucleotides and free amino acids of volatile flavor substances and taste substances,and can improve the odor characteristics and taste quality of collagen peptides to a certain extent.In addition,the results of sensory evaluation show that the overall flavor profile of the ultrasound groups is better,the umami is improved,and the fishy/unpleasant odor is reduced.This study has provided support for the study on the flavor of collagen peptides prepared by ultrasound-assisted enzymatic hydrolysis process.
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