45C-17 |
Identification of reaction flavor compounds as affected by thermal processing of anchovy sauce |
Y. J. CHA, H. KIM, and W. J. Cho. Dept. of Food and Nutrition, Changwon National University, Sarim-dong 9, Changwon, 641-773, South Korea Anchovy sauce residue (ASR) is produced as a seafood by-product during processing of anchovy sauce, which is traditional fermented seafood in Korea. This ASR would be used as good protein source because of high protein content (above 12%). However, high salinity (above 13%) and off-flavor, such as fishy and fatty odor, of ASR limit its application. Enzyme-hydrolyzed fish sauce (EHS) was developed from ASR by treatment of protease and soy sauce residue having characteristic soy sauce flavor, and followed by thermal processing (96oC, 1hr) with addition of 3 additives, such as fructose (4.0%, w/w), yeast extract (0.5%, w/w) and MSG (0.05%, w/w) to remove off-flavor of hydrolysate. The objective of this study was to identify reaction flavors in EHS formed during thermal processing using sensory evaluation and statistical analysis. Volatiles in EHSs were extracted by solid phase microextraction (SPME) in condition of with and without adding additives. Sensory evaluation including quantitative descriptive analysis (QDA) and statistics including Pearson¢s correlation and Duncan¢s analysis were conducted. Intensity of nutty/baked potato-like odor profile was increased significantly (p<0.05) by adding additives, and these odor profiles had positive correlation with odor of EHS significantly (p<0.05). A total of 8 volatiles including 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethenyl-6-methylpyrazine, 2-isoamyl-6-methylpyrazine, benzothiazole and 2-acetylpyrrole showed significant positive correlation with nutty/baked potato-like odor profiles (p<0.05). These compounds detected in sample containing all additives had significantly higher content than those of others (p<0.05). Especially, the contents of 2,6-dimethylpyrazine and benzothiazole were more affected by yeast extract than the other additives (p<0.05). These results suggested that the contents of these 8 volatiles increased by addition of additives, and the intensities of nutty/baked potato-like odor in EHS might increase by these flavor compounds. Therefore, these 8 flavor compounds were suspected as important reaction flavors affecting odor properties in EHS.
Session 45C, Food Chemistry: Flavor and aroma chemistry
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