Food Science and Biotechnology

, Volume 24, Issue 2, pp 403–410 | Cite as

Characterization of off-odor compounds of collagen peptides from tilapia scale using GC-MS-olfactometry

  • Han Na Cho
  • Dong Woon Cho
  • Byung Serk Hurk
  • Hyun Ah Bae
  • Dae-Eung Kim
  • Hyung Hee Baek
Research Article


Off-odor compounds were identified from marine collagen peptide (MCP) and gelatin collagen peptide (GCP) by using solid phase microextraction (SPME) and solvent assisted flavor evaporation (SAFE) combined with GC-MS-olfactometry (GC-MS-O). Methional, dimethyl trisulfide, and dimethyl tetrasulfide were detected as characteristic off-odor compounds of MCP and GCP. Unknown compounds with sulfurous, cool/refreshing, and medicinal odors also contributed to the off-odors of MCP and GCP. Volatile compounds of MCP and GCP increased gradually as manufacturing process proceeded, indicating that activated carbon deodorization was ineffective in eliminating off-odor compounds. Sulfur-containing compounds, such as methanethiol, dimethyl disulfide, dimethyl trisulfide, and dimethyl tetrasulfide increased as manufacturing process continued. Current study suggested that the fermentation by Lactobacillus plantarum deodorized off-odors of MCP most effectively.


solid phase microextraction gas chromatography-olfactometry marine collagen peptide gelatin collagen peptide off-odor 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Kim JW, Kim DK, Kim MJ, Kim SD. Extraction and bleaching of acid- and pepsin-soluble collagens from shark skin and muscle. Korean J. Food Preserv. 17: 91–99 (2010)Google Scholar
  2. 2.
    Kim SK, Kang OJ, Kwak DC. Physicochemical characteristics of filefish and codskin collagen. J. Korean Soc. Appl. Biol. Chem. 36: 163–171 (1993)Google Scholar
  3. 3.
    Park SH, Kim TW, Kim SB. Characterization of physicochemical properties of collagen from shark (Isurus oxyrinchus) skin. Korean J. Fish. Aquat. Sci. 42: 574–579 (2009)CrossRefGoogle Scholar
  4. 4.
    Zhang Z, Wang J, Ding Y, Dai X, Li Y. Oral administration of marine collagen peptides from chum salmon skin enhances cutaneous wound healing and angiogenesis in rats. J. Sci. Food Agr. 91: 2173–2179 (2011)Google Scholar
  5. 5.
    Jeong HS, Kwon MC, Han JG, Ha JH, Jin L, Kim JC, Kwak HG, Hwang BY, Lee HY. Enhancement of skin immune activation effect of collagen peptides isolated from Asterias amurensis. Korean J. Food Sci. Technol. 40: 522–527 (2008)Google Scholar
  6. 6.
    Kim HS, Yoon HD, Seong JH, Lee YG, Xie CL, Kim SH, Choi WS. Effect of soluble collagen peptides extract derived from Mugil cephalus scale on the blood glucose and lipid metabolism in diabetic rats. J. Life Sci. 19: 1794–1801 (2009)CrossRefGoogle Scholar
  7. 7.
    Zhuang Y, Sun L, Zhang Y, Liu G. Antihypertensive effect of longterm oral administration of jellyfish (Rhopilema esculentum) collagen peptides on renovascular hypertension. Mar. Drugs 10: 417–426 (2012)CrossRefGoogle Scholar
  8. 8.
    Lin B, Zhang F, Yu Y, Jiang Q, Zhang Z, Wang J, Li Y. Marine collagen peptides protect against early alcoholic liver injury in rats. Brit. J. Nutr. 107: 1160–1166 (2012)CrossRefGoogle Scholar
  9. 9.
    Lee MJ, Jeong NH. Preparation and availability analysis of collagen peptides obtained in fish scale. J. Korean Oil Chem. Soc. 26: 457–466 (2009)Google Scholar
  10. 10.
    Chai HJ, Li JH, Huang HN, Li TL, Chan YL, Shiau CY, Wu CJ. Effects of sizes and conformations of fish-scale collagen peptides on facial skin qualities and transdermal penetration efficiency. J. Biomed. Biotechnol. 2010: Article ID 757301 (2010)Google Scholar
  11. 11.
    Kim JK, Lee JH, Yang MS, Seo DB, Lee SJ. Beneficial effect of collagen peptide supplement on anti-aging against photodamage. Korean J. Food Sci. Technol. 41: 441–445 (2009)Google Scholar
  12. 12.
    Kim HJ, Baek HH. Characterization of the aroma of salt-fermented anchovy sauce using solid phase microextraction-gas chromatographyolfactometry based on sample dilution analysis. Food Sci. Biotechnol. 14: 238–241 (2005)Google Scholar
  13. 13.
    Shu N, Shen H. Identification of odour-active compounds in dried and roasted nori (Porphyra yezoensis) using a simplified gas chromatography-SNIF technique. Flavour Frag. J. 27: 157–164 (2012)CrossRefGoogle Scholar
  14. 14.
    Morita K, Kubota K, Aishima T. Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatograpic analysis. J. Sci. Food Agr. 83: 289–297 (2003)CrossRefGoogle Scholar
  15. 15.
    Leduc F, Tournayre P, Kondjoyan N, Mercier F, Malle P, Kol O, Berdague JL, Duflos G. Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax). Food Chem. 131: 1304–1311 (2012)CrossRefGoogle Scholar
  16. 16.
    Ubeda C, Callejon RM, Troncoso AM, Moreno-Rojas JM, Pena F, Morales ML. Characterization of odor active compounds in strawberry vinegars. Flavour Frag. J. 27: 313–321 (2012)CrossRefGoogle Scholar
  17. 17.
    Yoon MK, Choi A, Cho IH, You MJ, Kim JW, Cho MS, Lee JM, Kim YS. Characterization of volatile components in eoyuk-jang. Korean J. Food Sci. Technol. 39: 366–371 (2007)Google Scholar
  18. 18.
    Alasalvar C, Aishima T, Quantick PC. Dynamic headspace analysis of volatile aroma compounds of fresh and deteriorated mackerel (Scomber scombrus). Food Sci. Technol. Int. 1: 125–127 (1995)CrossRefGoogle Scholar
  19. 19.
    Seo YS, Bae HN, Eom SH, Lim KS, Yun IH, Chung YH, Jeon JM, Kim HW, Lee MS, Lee YB, Kim YM. Removal of off-flavors from sea tangle (Laminaria japonica) extract by fermentation with Aspergillus oryzae. Bioresource Technol. 121: 475–479 (2012)CrossRefGoogle Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  • Han Na Cho
    • 1
  • Dong Woon Cho
    • 2
  • Byung Serk Hurk
    • 2
  • Hyun Ah Bae
    • 2
  • Dae-Eung Kim
    • 2
  • Hyung Hee Baek
    • 1
  1. 1.Department of Food EngineeringDankook UniversityCheonan, ChungnamKorea
  2. 2.Sempio Foods CompanyCheongwon, ChungbukKorea

Personalised recommendations