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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

Abstract

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.

Keywords

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

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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

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