Characterization of off-odor compounds of collagen peptides from tilapia scale using GC-MS-olfactometry
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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.
Keywordssolid phase microextraction gas chromatography-olfactometry marine collagen peptide gelatin collagen peptide off-odor
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