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Objective To explore the optimal conditions of different deodorization treatment methods and compare the main flavor components of oyster raw materials, oyster enzymatic hydrolysates and the products obtained through different deodorization methods. Methods Taking the Crassostrea hongkongensis enzymatic hydrolysate as the research object, the changes in flavor after deodorization of the samples were investigated by means of single-factor experiments, sensory analysis and physicochemical analysis in combination. Results The optimal conditions for activated carbon deodorization were reaction time 50 min, reaction temperature 50 °C, and the amount of activated carbon addition was 1.0%. The optimal conditions for yeast deodorization were a fermentation temperature of 40 °C and a fermentation time of 60 min, and the yeast addition amount was 1.0%. Compared with oyster raw materials, the total free amino acid content in the enzymatic hydrolysate increased, both bitter and sweet amino acids increased, while the umami amino acids decreased slightly. Compared with the enzymatic hydrolysate, the sweet amino acids of the product treated with combined deodorization increased slightly, while the bitter and umami amino acids decreased slightly. The relative content of alcohols and acids increased by 21.50%. The relative content of ketones decreased by 8.49%, and the clam flavor and oil flavor decreased. Conclusion The combined deodorization of activated carbon and yeast effectively improves the flavor of Crassostrea hongkongensis enzymatic hydrolysate, providing valuable preliminary data for the development of oyster condiments.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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