Prediction of flavor precursors of volatile compounds derived from lipid thermo-oxidation and degradation in Eriocheir sinensis
The relationship between the formation of volatile compounds and changes in fatty acid composition of Eriocheir sinensis during cooking was investigated.Removal of TLs had a marked effect on the profile of volatile compounds, especially a lower content in aldehydes (hexanal, heptanal, (E)-2-octenal,(E,Z)-2,6-nonadienal, (Z)-2-decenal, undecanal, pentadecanal) and ketone (2-nonanone).The content of TLs, NLs and PLs during cooking showed an increase in NLs at expense of PLs, while TLs changed little.Further analysis showed a lower content of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in PLs during cooking.What”s more, the decrease of unsaturated fatty acids in PL, especially C18:1n-9c, C20:1n-9,C20:4n-6 and C22:6n-3, had a same variation tendency with TLs.The findings demonstrated that these fatty acids in the form of PLs may be the flavor precursors of the aldehydes and ketone derived from lipid thermo-oxidation and degradation during cooking.
Eriocheir sinensis volatile compounds lipid fraction solid-phase extraction (SPE) fatty acid
Wu Na Wang Xichang Tao Ningping Ni Yiqun
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
国内会议
湛江
英文
405-414
2015-10-29（万方平台首次上网日期，不代表论文的发表时间）