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

doi:10.12187/2026.02.005

April 2026

Article Contents

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

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

TIAN Ran ¹ ,
NING Yue ¹ ,
LUAN Hongwei ¹ ,
BU Ying ¹ ,
ZHU Wenhui ^1,, ,
JIN Linxi ² ,
LI Xuepeng ¹ ,
LI Jianrong ¹

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

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.
- Ruditapes philippinarum cooking liquid,
- targeted enzymatic hydrolysis,
- flavor characteristic,
- volatile organic compounds
References
1. [1]
  CHEN L P,YU F,SUN S H,et al.Evaluation indicators of Ruditapes philippinarum nutritional quality[J].Journal of Food Science and Technology,2021,58(8):2943-2951.
2. [2]
  LI J Y,MA Y J,XIAO F,et al.Formation and conversion of flavour related compounds of thermal cooked Ruditapes philippinarum soup[J].International Journal of Food Science & Technology,2023,58(12):6421-6431.
3. [3]
  朱名,郝帅,秦磊,等.杂色蛤水煮液的营养和风味成分分析[J].食品工业科技,2017,38(3):57-63.
  ZHU M,HAO S,QIN L,et al.Analysis of nutritional composition and flavor compounds in boiled clam liquid[J].Science and Technology of Food Industry,2017,38(3):57-63.
4. [4]
  邓静,杨荭,朱佳倩,等.水产原料腥味物质的形成及脱腥技术研究进展[J].食品安全质量检测学报,2019,10(8):2097-2102.
  DENG J,YANG H,ZHU J Q,et al.Research progress in the formation and deodorization technology of fishy odor for aquatic raw material[J].Journal of Food Safety & Quality,2019,10(8):2097-2102.
5. [5]
  陈瑜,许丹,何鹏飞,等.锈斑蟳蒸煮液和酶解液氨基酸组成及滋味分析[J].食品研究与开发,2022,43(18):157-163.
  CHEN Y,XU D,HE P F,et al.Amino acid composition and flavor in cooking liquid and hydrolysis liquid of Charybdis feriatus Linnaeus[J].Food Research and Development,2022,43(18):157-163.
6. [6]
  刘源,王文利,张丹妮.食品鲜味研究进展[J].中国食品学报,2017,17(9):1-10.
  LIU Y,WANG W L,ZHANG D N.Research progress of umami in food[J].Journal of Chinese Institute of Food Science and Technology,2017,17(9):1-10.
7. [7]
  徐永霞,曲诗瑶,赵洪雷,等.鳀鱼蒸煮液及酶解液的风味特性分析[J].现代食品科技,2019,35(12):267-275.
  XU Y X,QU S Y,ZHAO H L,et al.Analysis of flavor characteristics in Engraulis japonicas cooking liquid and enzymatic hydrolysates[J].Modern Food Science and Technology,2019,35(12):267-275.
8. [8]
  张峻伟.超声辅助酶解牡蛎的风味特性及鲜香型复合调味料的制备[D].南昌:南昌大学,2024. ZHANG J W.Flavor characteristics of ultrasound-assisted enzymatic hydrolysis of oysters and preparation of umami and aroma composite seasonings[D].Nanchang:Nanchang University,2024.
9. [9]
  孙超男,吴国强,步营,等.不同蛋白酶对鳕鱼骨酶解液风味和抗氧化活性的影响[J].包装与食品机械,2024,42(3):18-24.
  SUN C N,WU G Q,BU Y,et al.Effects of different proteases on flavor and antioxidant activity of cod bone enzymatic hydrolysate[J].Packaging and Food Machinery,2024,42(3):18-24.
10. [10]
  WANG S Q,CHEN H T,SUN B G.Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)[J].Food Chemistry,2020,315:126158.
11. [11]
  WU C Y,ZHANG H,ZHANG H M,et al.Detection of Ganoderma lucidum spore oil adulteration using chemometrics based on a flavor fingerprint by HS-GC-IMS[J].European Food Research and Technology,2024,250(6):1683-1693.
12. [12]
  XIAO N Y,XU H Y,JIANG X,et al.Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose,HS-SPME-GC-MS,HS-GC-IMS,and sensory analysis[J].Food Research International,2022,158:111584.
13. [13]
  ZENG X F,LIU J L,DONG H,et al.Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC-MS,GC×GC-TOF MS and GC-IMS[J].International Journal of Food Science & Technology,2020,55(2):509-516.
14. [14]
  步营,祝伦伟,何玮,等.蓝蛤蒸煮液与酶解液的风味改善作用研究[J].现代食品科技,2020,36(1):253-261
  ,234. BU Y,ZHU L W,HE W,et al.Study on the flavor improvement of cooking liquid and enzymatic hydrolysate of Aloididae aloidi[J].Modern Food Science and Technology,2020,36(1):253-261,234.
15. [15]
  李涛.蓝蛤酶解液风味物质组成及光催化风味改善技术研究[D].锦州:渤海大学,2019. LI T.Study on flavor composition of Aloididae aloidi hydrolysate and flavor improvement by photocatalysis[D].Jinzhou:Bohai University,2019.
16. [16]
  李鹏鹏,温丽敏,吕经秀,等.不同养殖模式克氏原螯虾(Procambarus clarkii)游离氨基酸的主成分分析及综合评价[J].食品科学,2023,44(16):284-291.
  LI P P,WEN L M,LYU J X,et al.Principal component analysis and cluster analysis for evaluating free amino acids in crayfish(Procambarus clarkii)from different co-culture modes[J].Food Science,2023,44(16):284-291.
17. [17]
  资璐熙,李为兰,杨豪,等.云南省不同产地美味牛肝菌主要滋味品质评价[J].食品安全质量检测学报,2023,14(12):91-99.
  ZI L X,LI W L,YANG H,et al.Quality evaluation of the main tastes of Boletus edulis from different origins in Yunnan Province[J].Journal of Food Safety & Quality,2023,14(12):91-99.
18. [18]
  杨琬琳.鳕鱼骨制备海鲜调味基料的技术研究[D].锦州:渤海大学,2019. YANG W L.Preparation of seafood seasoning base material with pollock bone[D].Jinzhou:Bohai University, 2019.
19. [19]
  KONG Y,YANG X,DING Q,et al.Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate[J].Food Research International,2017,102:559-566.
20. [20]
  杨春霞,开建荣,马桂娟,等.枸杞鲜果呈味氨基酸含量组成、呈味特征及主成分分析[J].中国食品添加剂,2024,35(9):197-205.
  YANG C X,KAI J R,MA G J,et al.Composition,flavor characteristics and principal component analysis of flavor amino acids in fresh wolfberry fruits[J].China Food Additives,2024,35(9):197-205.
21. [21]
  石月,王金厢,李学鹏,等.鱼骨泥酶解工艺优化及酶解液呈味特性研究[J].食品工业科技,2021,42(23):218-227.
  SHI Y,WANG J X,LI X P,et al.Study on optimization of enzymatic hydrolysis of fish bone paste and flavor characteristics of hydrolysates[J].Science and Technology of Food Industry,2021,42(23):218-227.
22. [22]
  BI J C,LI B,CHEN Z,et al.Comparative study of volatile flavor compounds in green onion (Allium fistulosum L.)processed with different cooking methods[J].International Journal of Gastronomy and Food Science,2024,35:100878.
23. [23]
  黄建军,高伟城,郑晓艳.基于GC-IMS技术解析白凤菜及其干燥品中风味物质的差异性[J].中国食品添加剂,2025(5):52-58. HUANG J J,GAO W C,ZHENG X Y.Analysis of the differences in flavor compounds in fresh and dried Gynura formosana Kitam based on GC-IMS technology[J].China Food Additives,2025
  (5):52-58.
24. [24]
  赵勇,武艺,李玉锋,等.水产品副产物蛋白回收和高值化利用研究进展[J].水产学报,2021,45(11):1943-1953.
  ZHAO Y,WU Y,LI Y F,et al.Research progress of recycling and high-value utilization of protein from aquatic by-products[J].Journal of Fisheries of China,2021,45(11):1943-1953.
25. [25]
  虞丹丹,魏文志,关利,等.复合酶酶解法制备中华草龟皮胶原蛋白肽的工艺优化[J].中国调味品,2024,49(8):28-33.
  YU D D,WEI W Z,GUAN L,et al.Optimization of preparation of collagen peptide from Chinese turtle skin by complex enzymatic hydrolysis[J].China Condiment,2024,49(8):28-33.
26. [26]
  李娇,周志帅,申光辉.美拉德反应改善熟化马铃薯冻融酶解汁液风味[J].中国食品学报,2022,22(11):190-203.
  LI J,ZHOU Z S,SHEN G H.Maillard reaction improves the flavor of frozen-thawed enzymatic juice derived from cooked potato[J].Journal of Chinese Institute of Food Science and Technology,2022,22(11):190-203.
27. [27]
  莫加利,陈季旺,刘静泊,等.风干武昌鱼中鲜味肽的分离纯化及二级结构分析[J].食品科学,2019,40(14):23-28.
  MO J L,CHEN J W,LIU J B,et al.Isolation,purification and secondary structure identification of umami peptide from air-dried and fermented Megalobrama amblycephala[J].Food Science,2019,40(14):23-28.
28. [28]
  王丹丹,杨瑞恒,邵悠然,等.菌物肉研究及产业应用进展[J].食用菌学报,2025,32(4):108-126.
  WANG D D,YANG R H,SHAO Y R,et al.Advances in research and industrial application of fungal meat analogues[J].Acta Edulis Fungi,2025,32(4):108-126.
29. [29]
  程晓,袁江兰,陈怡均,等.米渣生酱油和大豆生酱油的风味表征及比较[J].食品科学,2017,38(8):153-158.
  CHENG X,YUAN J L,CHEN Y J,et al.Flavor characterization and comparison of raw sauce produced from rice dregs and soybean[J].Food Science,2017,38(8):153-158.
30. [30]
  邓宇,曹文红,陈忠琴,等.白贝肉酶解工艺的优化及其产物呈味特性研究[J].中国调味品,2023,48(3):11-17.
  DENG Y,CAO W H,CHEN Z Q,et al.Optimization of enzymatic hydrolysis process of Monetaria moneta and flavor characteristics of its products[J].China Condiment,2023,48(3):11-17.
31. [31]
  饶梦微,章超桦,林海生,等.菲律宾蛤仔肉不同提取物呈味特性[J].广东海洋大学学报,2022,42(1):90-97.
  RAO M W,ZHANG C H,LIN H S,et al.Sensory characteristic of different extracts from Ruditapes philippinarum[J].Journal of Guangdong Ocean University,2022,42(1):90-97.
32. [32]
  司蕊,章超桦,曹文红,等.冻藏对水煮及酶解马氏珠母贝肉提取物呈味特性的影响[J].食品科学技术学报,2021,39(3):62-72.
  SI R,ZHANG C H,CAO W H,et al.Effect of frozen storage on flavor characteristics of aqueous and enzymolysis extract from Pinctada martensii[J].Journal of Food Science and Technology,2021,39(3):62-72.
33. [33]
  MAO J L,FU J J,ZHU Z Y,et al.Flavor characteristics of semi-dried yellow croaker (Pseudosciaena crocea)with KCl and ultrasound under sodium-reduced conditions before and after low temperature vacuum heating[J].Food Chemistry,2023,426:136574.
34. [34]
  王泽建,刘建镔,万培耀,等.米曲霉沪酿3.042菌株产脱氨酶发酵条件优化[J].中国调味品,2025,50(2):127-132.
  WANG Z J,LIU J B,WAN P Y,et al.Optimization of fermentation conditions for deaminase production by Aspergillus oryzae 3.042 strain[J].China Condiment,2025,50(2):127-132.
35. [35]
  张迪.美拉德反应改良南极磷虾酶解产物风味的研究[D].湛江:广东海洋大学,2017. ZHANG D.Flavor improvement of antarctic krill enzymatic hydrolysate by maillard reaction [D].Zhanjiang:Guangdong Ocean University,2017.
36. [36]
  祝亚辉,曹文红,章超桦.华贵栉孔扇贝干贝呈味特性评价[J].食品与发酵工业,2016,42(12):183-188.
  ZHU Y H,CAO W H,ZHANG C H.Flavor properties evaluation of dried Chlamys nobilis scallop[J].Food and Fermentation Industries,2016,42(12):183-188.
37. [37]
  FENG T,CAI W T,CHEN D,et al.Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue,sensory evaluation,and chemical analysis[J].Journal of Food Science,2023,88(12):4974-4987.
38. [38]
  赵真慧,吕美琪,崔李伟,等.不同藻类对脊尾白虾生长及呈味氨基酸的影响[J].水产科学,2022,41(4):658-663.
  ZHAO Z H,LYU M Q,CUI L W,et al.Effects of different algae on growth and flavor amino acids of ridgetail white prawn exopalaemon carinicauda[J].Fisheries Science,2022,41(4):658-663.
39. [39]
  安比芳,陈创业,宋凯洋,等.基于GC-MS和电子鼻探究不同方法提取的玫瑰精油挥发性香气成分[J].中国调味品,2024,49(10):153-160.
  AN B F,CHEN C Y,SONG K Y,et al.Exploration of volatile aroma components of rose essential oils extracted by different methods based on GC-MS and electronic nose[J].China Condiment,2024,49(10):153-160.
40. [40]
  杜柳,邱文兴,王世哲,等.不同解冻方式对干制武昌鱼品质及挥发性风味的影响[J].食品安全质量检测学报,2023,14(11):87-95.
  DU L,QIU W X,WANG S Z,et al.Effects of different thawing methods on the quality and volatile flavor of dried Wuchang fish[J].Journal of Food Safety & Quality,2023,14(11):87-95.
41. [41]
  赵丽丽,史冠莹,蒋鹏飞,等.基于OAV和GC-O-MS法鉴定香椿中的关键香气成分[J].现代食品科技,2022,38(11):264-275.
  ZHAO L L,SHI G Y,JIANG P F,et al.Identification of the key aroma components in Toona sinensis using odor activity value and gas chromatography-olfactometry-mass spectrometry[J].Modern Food Science and Technology,2022,38(11):264-275.
42. [42]
  CELLINI A,BLASIOLI S,BIONDI E,et al.Potential applications and limitations of electronic nose devices for plant disease diagnosis[J].Sensors,2017,17(11):2596.
43. [43]
  LIU G G,CHEN Q Q,GOU M,et al.Formation of key aroma-active and off-flavor components in concentrated peach puree[J].Food Chemistry,2024,439:138105.
44. [44]
  XU Y,BI S,NIU X Y,et al.Comparison of aroma active compounds in cold-and hot-pressed walnut oil by comprehen-sive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry[J].Food Research International,2023,163:112208.
45. [45]
  郝捷,江彩艳,柴颖,等.基于GC-IMS的不同产地烟草中挥发性风味物质分析[J].轻工学报,2023,38(2):87-93
  ,117. HAO J,JIANG C Y,CHAI Y,et al.Analysis of volatile components in tobacco from different regions based on GC-IMS[J].Journal of Light Industry,2023,38(2):87-93,117.
46. [46]
  GAO P,WANG W X,XIA W S,et al.Lipolysis and lipid oxidation caused by Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 isolated from Suan Yu,a traditional Chinese low-salt fermented fish[J].International Journal of Food Science & Technology,2016,51(2):419-426.
47. [47]
  NIE S,LI L H,WANG Y Q,et al.Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas)fermentation by combining GC-IMS and GC-MS[J].Food Bioscience,2022,50:102048.
48. [48]
  CHENG Y C,JIN D L,YU W T,et al.Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates[J].Food Chemistry,2024,449:139302.
49. [49]
  杨鹏飞,吴薇,孙海峰,等.基于GC-MS结合多元统计的2种工艺提取脐橙挥发性成分差异分析[J].轻工学报,2025,40(4):1-9.
  YANG P F,WU W,SUN H F,et al.Analysis of the differences in volatile components of navel oranges extracted by two processes based on GC-MS combined with multivariate statistics[J].Journal of Light Industry,2025,40(4):1-9.
50. [50]
  SUN P Z,LIN S Y,LI X R,et al.Different stages of flavor variations among canned Antarctic krill (Euphausia superba):Based on GC-IMS and PLS-DA[J].Food Chemistry,2024,45:9140465-140465.
Proportional views

Get Citation

PDF

XML

Article Metrics

Article views(309) PDF downloads(0) Cited by()

Ralated

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

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

Abstract

References

Proportional views

Article Metrics

Ralated

Proportional views

通讯作者: 陈斌, bchen63@163.com