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

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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.

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Authors and Affiliations

  1. Department of Food Engineering, Dankook University, Cheonan, Chungnam, 330-714, Korea

    Han Na Cho & Hyung Hee Baek

  2. Sempio Foods Company, Cheongwon, Chungbuk, 363-954, Korea

    Dong Woon Cho, Byung Serk Hurk, Hyun Ah Bae & Dae-Eung Kim

Authors
  1. Han Na Cho
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  2. Dong Woon Cho
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  3. Byung Serk Hurk
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  4. Hyun Ah Bae
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  5. Dae-Eung Kim
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  6. Hyung Hee Baek
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Correspondence to Hyung Hee Baek.

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Cho, H.N., Cho, D.W., Hurk, B.S. et al. Characterization of off-odor compounds of collagen peptides from tilapia scale using GC-MS-olfactometry. Food Sci Biotechnol 24, 403–410 (2015). https://doi.org/10.1007/s10068-015-0053-8

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  • DOI: https://doi.org/10.1007/s10068-015-0053-8

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