It is important to eliminate the fishy odor and improve the aroma quality of seafood. In this study, the () seedling, which is a new food material, was investigated for the effects of fermentation with ( through sensory evaluation, GC-MS, and odor activity value (OAV) analysis. GC-MS analysis revealed the presence of 43 volatile compounds in the unfermented seedling, with 1-octen-3-ol, hexanal, and trans-2,4-decadienal identified as the main contributors to its fishy odor. After fermentation with , 26 volatile compounds were identified in the seedling. Notably, the major malodorous fish compounds, including 1-octen-3-ol, hexanal and trans-2,4-decadienal, were no longer present. The results indicate that fermentation with is an effective method for removing fishy malodor compounds and enhancing the volatile components with fruity, sweet, green, and floral notes in the seedling. This process facilitates the elimination of fishy malodor and enhance the fruity, sweet, green, and floral notes of seeding and other seaweeds.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11241180 | PMC |
| http://dx.doi.org/10.3390/foods13131992 | DOI Listing |
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