The formation pattern of off-flavor compounds induced by water migration during the storage of sea cucumber peptide powders (SCPPs)

Ke Wang; Ruiwen Yang; Na Sun; Yifei Dong; Sheng Cheng; Songyi Lin

doi:10.1016/j.foodchem.2018.08.123

The formation pattern of off-flavor compounds induced by water migration during the storage of sea cucumber peptide powders (SCPPs)

Food Chem. 2019 Feb 15:274:100-109. doi: 10.1016/j.foodchem.2018.08.123. Epub 2018 Aug 28.

Authors

Ke Wang¹, Ruiwen Yang², Na Sun¹, Yifei Dong¹, Sheng Cheng³, Songyi Lin⁴

Affiliations

¹ National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
² College of Food Science and Technology, Jilin University, Changchun 130062, PR China.
³ Analysis and Test Center, Dalian Polytechnic University, Dalian 116034, PR China.
⁴ National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: linsongyi730@163.com.

PMID: 30372913
DOI: 10.1016/j.foodchem.2018.08.123

Abstract

The formation pattern of off-flavor compounds induced by water migration in sea cucumber peptide powders (SCPPs) stored at 25 °C and 75% RH for 24 h and 80 days were investigated. Water migration characteristic of SCPPs was monitored by LF-NMR. The effect of water migration on structure and morphology were analyzed by SEM, CD, and FTIR, respectively. The antioxidant activity of SCPPs was detected by EPR. Volatiles generated from SCPPs were detected by P&T-GC-MS. The antioxidant activity of SCPPs declined and structure exhibited abnormalities during the storage. After 24 h of storage, kinds of aldehydes decreased and the content of alcohols increased obviously. After 80 days, (Z)-3,5-dimethyl-2-(1-propenyl)-pyrazine and 1,2-benzenedicarboxylic acid-bis(2-methylpropyl) ester were identified as the characteristic off-flavor. These off-flavor compounds were probably formed through Maillard reaction. esterification, and microbial metabolism. This study can provide a basis for further exploration of the off-flavor formation mechanism.

Keywords: Off-flavor; Purge & trap-GC-MS; Sea cucumber peptide; Storage; Water migration.

MeSH terms

Aldehydes / analysis
Animals
Antioxidants / analysis
Antioxidants / pharmacology
Circular Dichroism
Food Storage / methods*
Gas Chromatography-Mass Spectrometry
Magnetic Resonance Spectroscopy
Maillard Reaction
Microscopy, Electron, Scanning
Peptides / analysis
Peptides / chemistry*
Phthalic Acids / analysis
Powders / chemistry
Pyrazines / analysis*
Sea Cucumbers / chemistry*
Spectroscopy, Fourier Transform Infrared
Taste*
Volatile Organic Compounds / analysis
Volatile Organic Compounds / chemistry
Water / chemistry*

Substances

1, 2-benzenedicarboxylicacid, bis (2-methylpropyl) ester
Aldehydes
Antioxidants
Peptides
Phthalic Acids
Powders
Pyrazines
Volatile Organic Compounds
Water