Analysis of odor compounds in Lee Kum Kee brand oyster sauce and oyster enzymatic hydrolysate: Comparison and relationship

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-01-20 DOI:10.1016/j.fochx.2024.101154

Liang Zhuang , Qian Luo , Mingming Zhang , Xuzeng Wang , Shan He , Guiju Zhang , Xuchun Zhu

{"title":"Analysis of odor compounds in Lee Kum Kee brand oyster sauce and oyster enzymatic hydrolysate: Comparison and relationship","authors":"Liang Zhuang , Qian Luo , Mingming Zhang , Xuzeng Wang , Shan He , Guiju Zhang , Xuchun Zhu","doi":"10.1016/j.fochx.2024.101154","DOIUrl":null,"url":null,"abstract":"<div><p>Oyster sauce (OS) is a highly processed oyster product. However, the significant price difference between OS and fresh oysters raises a question: Does authentic OS truly contain components from oysters or oyster enzymatic hydrolysates (OEH)? Therefore, the odor compounds of Lee Kum Kee oyster sauce (LKK), 4 OEHs, and 6 other seafood enzymatic hydrolysates (SEHs) were analyzed by using solid-phase microextraction and gas chromatography–olfactometry-mass spectrometry technology (SPME-GC-O-MS). The results of multivariate statistical analysis demonstrated the effective discrimination between LKK and OEHs from other SEHs. According to the VIP value and the differences in the composition of odor compounds among different samples, 15 essential odor compounds were screened out, which could distinguish whether the samples contained OEHs. Among them, acetic acid, 2-pentylfuran, 2-ethyl furan, 2-methylbutanal, and nonanal were only detected in LKK and OEHs, which further indicated the existence of OEH in LKK.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"21 ","pages":"Article 101154"},"PeriodicalIF":6.5000,"publicationDate":"2024-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524000415/pdfft?md5=e6a5fa138cc077f18463a67a6048c867&pid=1-s2.0-S2590157524000415-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157524000415","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Oyster sauce (OS) is a highly processed oyster product. However, the significant price difference between OS and fresh oysters raises a question: Does authentic OS truly contain components from oysters or oyster enzymatic hydrolysates (OEH)? Therefore, the odor compounds of Lee Kum Kee oyster sauce (LKK), 4 OEHs, and 6 other seafood enzymatic hydrolysates (SEHs) were analyzed by using solid-phase microextraction and gas chromatography–olfactometry-mass spectrometry technology (SPME-GC-O-MS). The results of multivariate statistical analysis demonstrated the effective discrimination between LKK and OEHs from other SEHs. According to the VIP value and the differences in the composition of odor compounds among different samples, 15 essential odor compounds were screened out, which could distinguish whether the samples contained OEHs. Among them, acetic acid, 2-pentylfuran, 2-ethyl furan, 2-methylbutanal, and nonanal were only detected in LKK and OEHs, which further indicated the existence of OEH in LKK.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

李锦记牌蚝油和蚝酶水解物中气味化合物的分析：比较与关系

蚝油（OS）是一种高度加工的牡蛎产品。然而，OS 和新鲜牡蛎之间的巨大价格差异提出了一个问题：正宗的蚝油是否真的含有牡蛎或牡蛎酶水解物（OEH）的成分？因此，我们采用固相微萃取和气相色谱-原子吸收-质谱联用技术（SPME-GC-O-MS）分析了李锦记蚝油（LKK）、4 种 OEH 和 6 种其他海鲜酶水解物（SEH）的气味化合物。多元统计分析结果表明，LKK 和 OEHs 能有效区分其他 SEHs。根据 VIP 值和不同样品中气味化合物组成的差异，筛选出 15 种可以区分样品中是否含有 OEHs 的基本气味化合物。其中，乙酸、2-戊基呋喃、2-乙基呋喃、2-甲基丁醛和壬醛仅在鳞茎甘蓝和 OEHs 中检测到，这进一步表明鳞茎甘蓝中存在 OEHs。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.