Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate
To optimize the enzymatic hydrolysis process of Morchella esculenta and expore the volatile flavor compounds in its enzymatic hydrolysate, the enzymatic hydrolysis was optimized by response surface design, and the key flavor compounds were identified by headspace-solid phase microextraction-gas chro...
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030400 |
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| author | Xiaofeng ZENG Mi YAN Zhixing GE Lunjiang GAO Xumin YIN Yuan DIAO Sang SHANG Shunde ZENG |
| author_facet | Xiaofeng ZENG Mi YAN Zhixing GE Lunjiang GAO Xumin YIN Yuan DIAO Sang SHANG Shunde ZENG |
| author_sort | Xiaofeng ZENG |
| collection | DOAJ |
| description | To optimize the enzymatic hydrolysis process of Morchella esculenta and expore the volatile flavor compounds in its enzymatic hydrolysate, the enzymatic hydrolysis was optimized by response surface design, and the key flavor compounds were identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with the odor activity value (OAV). Results indications were as follows: enzyme addition amount of 5000 U/g, pH6.7, enzymolysis temperature at 44 ℃ for 2 h, the hydrolysis degree was 34.11% under the above mentioned conditions and a total of 23 volatile flavor compounds were identified by GC-MS analysis, among which 17 werein blank group and 21 in enzymatic group. After enzymatic hydrolysis process, the content of flavor compounds increased by 203.71%. Aldehydes were the main volatile flavor compounds, accounting for 78.50% of the whole flavor compounds. Compounds with OAV≥1 were further analyzed, including 7 in the blank group and 9 in the enzymatic group. Isovaleraldehyde, phenylacetaldehyde, hexenal, benzaldehyde, nonanal, linalool, 2-amylfuran, limonene and naphthalene were identified as the key flavor compounds in the enzymatic hydrolysate of Morchella esculenta. Enzymatic hydrolysis can promote the release of flavor compounds, thus providing data basis for the flavor utilization, the deep processing and development of seasoning for Morchella esculenta. |
| format | Article |
| id | doaj-art-1f0d60aab0894eaaace82f0c3982cc0f |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-1f0d60aab0894eaaace82f0c3982cc0f2025-02-08T08:06:20ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146414715410.13386/j.issn1002-0306.20240304002024030400-4Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic HydrolysateXiaofeng ZENG0Mi YAN1Zhixing GE2Lunjiang GAO3Xumin YIN4Yuan DIAO5Sang SHANG6Shunde ZENG7Chongqing Academy of Agricultural Science, Chongqing 401329, ChinaChongqing Academy of Agricultural Science, Chongqing 401329, ChinaShaanxi Institute of Supervision & Testing on Product Quality, Xi'an 710048, ChinaChongqing Academy of Agricultural Science, Chongqing 401329, ChinaChongqing Academy of Agricultural Science, Chongqing 401329, ChinaChongqing Academy of Agricultural Science, Chongqing 401329, ChinaChongqing Academy of Agricultural Science, Chongqing 401329, ChinaChongqing Academy of Agricultural Science, Chongqing 401329, ChinaTo optimize the enzymatic hydrolysis process of Morchella esculenta and expore the volatile flavor compounds in its enzymatic hydrolysate, the enzymatic hydrolysis was optimized by response surface design, and the key flavor compounds were identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with the odor activity value (OAV). Results indications were as follows: enzyme addition amount of 5000 U/g, pH6.7, enzymolysis temperature at 44 ℃ for 2 h, the hydrolysis degree was 34.11% under the above mentioned conditions and a total of 23 volatile flavor compounds were identified by GC-MS analysis, among which 17 werein blank group and 21 in enzymatic group. After enzymatic hydrolysis process, the content of flavor compounds increased by 203.71%. Aldehydes were the main volatile flavor compounds, accounting for 78.50% of the whole flavor compounds. Compounds with OAV≥1 were further analyzed, including 7 in the blank group and 9 in the enzymatic group. Isovaleraldehyde, phenylacetaldehyde, hexenal, benzaldehyde, nonanal, linalool, 2-amylfuran, limonene and naphthalene were identified as the key flavor compounds in the enzymatic hydrolysate of Morchella esculenta. Enzymatic hydrolysis can promote the release of flavor compounds, thus providing data basis for the flavor utilization, the deep processing and development of seasoning for Morchella esculenta.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030400morchella esculentaenzymatic hydrolysis processresponse surface methodologyflavorodor activity value (oav) |
| spellingShingle | Xiaofeng ZENG Mi YAN Zhixing GE Lunjiang GAO Xumin YIN Yuan DIAO Sang SHANG Shunde ZENG Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate Shipin gongye ke-ji morchella esculenta enzymatic hydrolysis process response surface methodology flavor odor activity value (oav) |
| title | Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate |
| title_full | Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate |
| title_fullStr | Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate |
| title_full_unstemmed | Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate |
| title_short | Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate |
| title_sort | optimization of enzymatic hydrolysis process of morchella esculenta and analysis of volatile flavor compounds in enzymatic hydrolysate |
| topic | morchella esculenta enzymatic hydrolysis process response surface methodology flavor odor activity value (oav) |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030400 |
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