JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

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《轻工学报》严正声明

定向酶解对杂色蛤蒸煮液风味特征及挥发性有机化合物的影响

田然 ,  宁玥 ,  栾宏伟 ,  步营 ,  朱文慧 ,  靳林溪 ,  李学鹏 ,  励建荣

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田然, 宁玥, 栾宏伟, 等. 定向酶解对杂色蛤蒸煮液风味特征及挥发性有机化合物的影响[J]. 轻工学报, 2026, 41(2): 51-63. doi: 10.12187/2026.02.005
引用本文: 田然, 宁玥, 栾宏伟, 等. 定向酶解对杂色蛤蒸煮液风味特征及挥发性有机化合物的影响[J]. 轻工学报, 2026, 41(2): 51-63. doi: 10.12187/2026.02.005
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TIAN Ran, NING Yue, LUAN Hongwei, et al. Effect of targeted enzymatic hydrolysis on flavor characteristics and volatile organic compounds of Ruditapes philippinarum cooking liquid[J]. Journal of Light Industry, 2026, 41(2): 51-63. doi: 10.12187/2026.02.005
Citation: TIAN Ran, NING Yue, LUAN Hongwei, et al. Effect of targeted enzymatic hydrolysis on flavor characteristics and volatile organic compounds of Ruditapes philippinarum cooking liquid[J]. Journal of Light Industry, 2026, 41(2): 51-63. doi: 10.12187/2026.02.005
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定向酶解对杂色蛤蒸煮液风味特征及挥发性有机化合物的影响

  • 1. 渤海大学 食品科学与工程学院, 辽宁 锦州 121013;

  • 2. 天津春发生物科技集团有限公司, 天津 300300

    • 作者简介: 田然(2002—),女,河北省保定市人,渤海大学硕士研究生,主要研究方向为水产品加工与贮藏。E-mail:tianar0320@163.com;
    通讯作者: 朱文慧,wenhuiby130@163.com

  • 基金项目: 渤海大学海洋研究院开放课题资助项目(BDHYYJY2025011)
    辽宁省教育厅项目(LJ212410167016)
    山东省海洋养殖创新创业共同体“揭榜挂帅”项目(YZ2024006)

  • 中图分类号: TS254.9

Effect of targeted enzymatic hydrolysis on flavor characteristics and volatile organic compounds of Ruditapes philippinarum cooking liquid

  • 1. College of Food Science and Engineering, Bohai University, Jinzhou 121013, China;

  • 2. Tianjin Chunfa Bio-Technology Group Co., Ltd., Tianjin 300300, China

    • Corresponding author: ZHU Wenhui, wenhuiby130@163.com
  • Received Date: 2025-08-21
    Accepted Date: 2025-10-11

    CLC number: TS254.9

  • 摘要: 【目的】 高值化利用杂色蛤加工副产物。【方法】 以杂色蛤蒸煮液为原料,基于前期实验定向酶解工艺制备酶解呈味基料,以TCA可溶性肽、游离氨基酸(FAA)、呈味核苷酸和有机酸含量、滋味活性值(TAV)、等效鲜味浓度(EUC)、呈味强度(TI)等指标综合评价风味特征,并结合电子舌、电子鼻、气相色谱-离子迁移谱(GC-IMS)解析挥发性有机化合物(VOCs)的演变规律。【结果】 定向酶解能显著提高TCA可溶性肽、FAA、呈味核苷酸等关键呈味物质的含量(P<0.05);酶解呈味基料中谷氨酸的TAV由4.71显著增加到11.74(P<0.05),EUC由1.46 g MSG/100 g增加至5.31 g MSG/100 g,TI约为杂色蛤蒸煮液的3.6倍;电子舌显示酶解呈味基料的鲜味和浓厚感明显增强,电子鼻-PCA显示酶解前后蒸煮液的气味强度差异明显,定向酶解有效改变了酶解前后的挥发性风味轮廓;GC-IMS共定性72种VOCs,酶解后蒸煮液中酯类、醛类、酮类、呋喃类等风味物质的含量明显增加,而异丁醇、三乙胺等不良风味物质含量明显降低。【结论】 定向酶解不仅能提升杂色蛤蒸煮液的鲜味品质,还能赋予其果香-脂香复合的多元风味特征。
    Abstract: 【Objective】 To achieve the high-value utilization of processing by-products from Ruditapes philippinarum. 【Methods】 With Ruditapes philippinarum cooking liquid as raw material, the enzymatic flavor base was prepared via the targeted enzymatic hydrolysis process optimized in our previous study. The flavor characteristics were comprehensively evaluated based on multiple indicators, including the contents of TCA-soluble peptides, free amino acids (FAA), flavor nucleotides and organic acids, as well as taste activity value (TAV), equivalent umami concentration (EUC) and taste intensity (TI). Combined with electronic tongue and electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS) was adopted to analyze the evolution of volatile organic compounds (VOCs). 【Results】 Targeted enzymatic hydrolysis significantly increases the contents of key flavor substances such as TCA-soluble peptides, FAA and flavor nucleotides (P<0.05). In the enzymatic flavor base, the TAV of glutamic acid increases significantly from 4.71 to 11.74 (P<0.05), the EUC rises from 1.46 g MSG/100 g to 5.31 g MSG/100 g, and its TI is approximately 3.6 times that of the original Ruditapes philippinarum cooking liquid. Electronic tongue analysis shows that the umami and richness of the enzymatic flavor base are significantly enhanced. Electronic nose-PCA reveals remarkable differences in odor intensity of the cooking liquid pre- and post-enzymatic hydrolysis, confirming that targeted enzymatic hydrolysis effectively alters its volatile flavor profile. A total of 72 VOCs are qualitatively identified by GC-IMS. The contents of flavor substances such as esters, aldehydes, ketones and furans in the enzymatic flavor base increase significantly, while the contents of undesirable flavor substances like isobutanol and triethylamine decrease obviously. 【Conclusion】 Targeted enzymatic hydrolysis can not only improve the umami quality of Ruditapes philippinarum cooking liquid, but also endow it with diverse composite flavor characteristics of fruity and fatty aromas.
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  • 通讯作者:  朱文慧, wenhuiby130@163.com
  • 收稿日期:  2025-08-21
  • 修回日期:  2025-10-11
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田然, 宁玥, 栾宏伟, 等. 定向酶解对杂色蛤蒸煮液风味特征及挥发性有机化合物的影响[J]. 轻工学报, 2026, 41(2): 51-63. doi: 10.12187/2026.02.005
引用本文: 田然, 宁玥, 栾宏伟, 等. 定向酶解对杂色蛤蒸煮液风味特征及挥发性有机化合物的影响[J]. 轻工学报, 2026, 41(2): 51-63. doi: 10.12187/2026.02.005
shu
TIAN Ran, NING Yue, LUAN Hongwei, et al. Effect of targeted enzymatic hydrolysis on flavor characteristics and volatile organic compounds of Ruditapes philippinarum cooking liquid[J]. Journal of Light Industry, 2026, 41(2): 51-63. doi: 10.12187/2026.02.005
Citation: TIAN Ran, NING Yue, LUAN Hongwei, et al. Effect of targeted enzymatic hydrolysis on flavor characteristics and volatile organic compounds of Ruditapes philippinarum cooking liquid[J]. Journal of Light Industry, 2026, 41(2): 51-63. doi: 10.12187/2026.02.005
shu

定向酶解对杂色蛤蒸煮液风味特征及挥发性有机化合物的影响

    作者简介:田然(2002—),女,河北省保定市人,渤海大学硕士研究生,主要研究方向为水产品加工与贮藏。E-mail:tianar0320@163.com
    通讯作者: 朱文慧, wenhuiby130@163.com
  • 1. 渤海大学 食品科学与工程学院, 辽宁 锦州 121013;
  • 2. 天津春发生物科技集团有限公司, 天津 300300
  • 收稿日期: 2025-08-21
  • 录用日期: 2025-10-11
基金项目:  渤海大学海洋研究院开放课题资助项目(BDHYYJY2025011)辽宁省教育厅项目(LJ212410167016)山东省海洋养殖创新创业共同体“揭榜挂帅”项目(YZ2024006)

摘要: 【目的】 高值化利用杂色蛤加工副产物。【方法】 以杂色蛤蒸煮液为原料,基于前期实验定向酶解工艺制备酶解呈味基料,以TCA可溶性肽、游离氨基酸(FAA)、呈味核苷酸和有机酸含量、滋味活性值(TAV)、等效鲜味浓度(EUC)、呈味强度(TI)等指标综合评价风味特征,并结合电子舌、电子鼻、气相色谱-离子迁移谱(GC-IMS)解析挥发性有机化合物(VOCs)的演变规律。【结果】 定向酶解能显著提高TCA可溶性肽、FAA、呈味核苷酸等关键呈味物质的含量(P<0.05);酶解呈味基料中谷氨酸的TAV由4.71显著增加到11.74(P<0.05),EUC由1.46 g MSG/100 g增加至5.31 g MSG/100 g,TI约为杂色蛤蒸煮液的3.6倍;电子舌显示酶解呈味基料的鲜味和浓厚感明显增强,电子鼻-PCA显示酶解前后蒸煮液的气味强度差异明显,定向酶解有效改变了酶解前后的挥发性风味轮廓;GC-IMS共定性72种VOCs,酶解后蒸煮液中酯类、醛类、酮类、呋喃类等风味物质的含量明显增加,而异丁醇、三乙胺等不良风味物质含量明显降低。【结论】 定向酶解不仅能提升杂色蛤蒸煮液的鲜味品质,还能赋予其果香-脂香复合的多元风味特征。

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