AI Article Synopsis
- The study explored how different reducing sugars (glucose, L-arabinose, xylose) impact the flavor of silver carp mince gel through sensory evaluation and chemical analysis.
- Glycation led to a decrease in fishy odors while enhancing meaty, toasty, and burnt aromas, indicating a significant change in flavor profile.
- Ten volatile compounds were identified as key flavor markers, with specific compounds linked to fishy or toasty notes, suggesting glycation can improve the flavor quality of aquatic foods.
Article Abstract
The purpose of this study was to investigate the volatile flavor changes in silver carp mince (SCM) gel glycated with different reducing sugars (glucose, L-arabinose, and xylose) based on -nose, GC-IMS, and sensory evaluation. These results showed that glycation reduced the fishy smell of SCM gel and increased the meaty, toasty, and burnt smell. A total of 10 volatile compounds were considered as characteristic flavor compounds and potential markers. Among them, the main contributors of fishy included hexanal, heptanal, n-nonanal, octanal, etc. Toasty and burnt were mainly related to the production of 3-methylbutanal and furfurol. These results heralded that glycation could be used to improve the volatile flavor of SCM. This research provided a theoretical basis and technical support for glycation in aquatic food flavor quality control, aquatic pre-made food development, and aquatic leisure food processing.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11002538 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101335 | DOI Listing |
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