61B-31 |
Gas chromatographic-olfactometric analysis of process flavor from enzymatically hydrolyzed snow crab meat |
H. H. BAEK, Department of Food Engineering, Dankook University, San 29, Anseo-dong, Chunan, 330-714, South Korea, J. T. Jang, Lotte R & D Center, 23, 4-ga, Yongpyong-dong, Youngdeungpo-gu, Seoul, 150-104, South Korea, and S. H. Yoon, Korea Food Research Institute, San 46-1, Baekhyun-dong, Bundang-gu, Songnam-si, 463-420, South Korea. Snow crab processing is one of the important seafood industries in Korea with an annual harvest exceeding 40,000 ton. Underutilized snow crab may be processed by pressing whole snow crab and separating meat from shell. Snow crab meat can be hydrolyzed to generate process flavor precursors, such as amino acids and peptides, by using protease. Process flavor can be produced from enzymatically hydrolyzed snow crab meat. Our objective was to evaluate aroma-active compounds from process flavor from enzymatically hydrolyzed snow crab meat using gas chromatography-olfactometry (GC-O). Snow crab meat was hydrolyzed using Flavourzyme with E/S ratio of 4.0% at 52°ĘC for 5 hr. Enzymatically hydrolyzed snow crab meat was reacted with glucose, 5'-IMP, and 5'-GMP at 72.7°ĘC for 2 hr and xylose, cysteine, and thiamine at 86.3°ĘC for 3.5 hr to produce seafood-like and meat-like process flavor, respectively. Volatile flavor compounds from snow crab meat, hydrolysate, seafood-like process flavor, and meat-like process flavor were isolated by vacuum simultaneous steam distillation and solvent extraction and analyzed by GC-O. Aroma extract dilution analysis was used to determine flavor dilution factors for aroma-active compounds. A total of 46 aroma-active compounds were detected by GC-O. Six aroma-active compounds including unknown (RI 613, sour), 2-methyl butanal, (Z)-4-heptenal, methional, 2-acetyl-1-pyrroline, and dimethyl trisulfide were found to be predominant in seafood-like process flavor. Seven aroma-active compounds played an important role in meat-like process flavor. These compounds included unknown (RI 613, sour), 2-methyl butanal, unknown (RI 818, sweet roast), 2-methyl-3-furanthiol, methional, 2-acetyl-1-pyrroline, and unknown (RI 1067, floral). These results suggest that enzymatically hydrolyzed snow crab meat could be used for the development of various types of process flavor. Aroma characteristics of process flavor from enzymatically hydrolyzed snow crab meat could be evaluated by using GC-O.
Session 61B, Food Chemistry: Flavor and aroma chemistry
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