The Volatile Compounds Change during Fermentation of Saccharina japonica Seedling

Author:

Gong Jingni1,Wang Xiaolin2,Ni Hui234ORCID,Wang Yonghua15

Affiliation:

1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

2. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China

3. Fujian Provincial Key Lab of Food Microbiology and Enzyme, Jimei University, Xiamen 361021, China

4. School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361000, China

5. Guangdong Youmei Institute of Intelligent Bio-Manufacturing, Foshan 528225, China

Abstract

It is important to eliminate the fishy odor and improve the aroma quality of seafood. In this study, the Saccharina japonica (S. japonica) seedling, which is a new food material, was investigated for the effects of fermentation with Saccharomyces cerevisiae (S. cerevisiae) through sensory evaluation, GC–MS, and odor activity value (OAV) analysis. GC–MS analysis revealed the presence of 43 volatile compounds in the unfermented S. japonica seedling, with 1-octen-3-ol, hexanal, and trans-2,4-decadienal identified as the main contributors to its fishy odor. After fermentation with S. cerevisiae, 26 volatile compounds were identified in the S. japonica 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 S. cerevisiae is an effective method for removing fishy malodor compounds and enhancing the volatile components with fruity, sweet, green, and floral notes in the Saccharina japonica seedling. This process facilitates the elimination of fishy malodor and enhance the fruity, sweet, green, and floral notes of S. japonica seeding and other seaweeds.

Funder

Fujian Provinceal Project for Promoting High-Quality Development of Marine and Fishery Industries

Publisher

MDPI AG

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