« Previous AbstractFluorometric optical sensor arrays for the detection of urinary bladder cancer specific volatile organic compounds in the urine of patients with frank hematuria: a prospective case-control study    Next AbstractEffects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup »

Foods

Title:		Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)
Author(s):		Zhu W; Jiang B; Zhong F; Chen J; Zhang T;
Address:		"State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China. International Joint Laboratory on Food Science and Safety, Jiangnan University, Wuxi 214122, China. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"
Journal Title:		Foods
Year:		2021
Volume:		20211021
Issue:		11
Page Number:		-
DOI:		10.3390/foods10112532
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosaceus CICC 21862 and Saccharomyces cerevisiae SK1.008 on fishy notes in kelp was studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and odor activity values (OAVs). Forty-four volatile organic compounds (VOCs) were identified in unfermented kelp, most of which were aldehydes, followed by alkanes, alcohols and ketones. Among them were 19 volatile compounds with OAV greater than one. Substances containing alpha,beta-unsaturated carbonyl structure (1-Octen-3-one, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, etc.) are the main contributors to kelp fishy odor. The number of VOCs in kelp samples fermented by L. plantarum, P. pentosaceus and S. cerevisiae were decreased to 22, 24 and 34, respectively. GC-IMS shows that the fingerprint of the S. cerevisiae fermented sample had the most obvious changes. The disappearance of 1-octen-3-one and a 91% decrease in unsaturated aldehydes indicate that S. cerevisiae was the most effective, while L. plantarum and P. pentosaceus only reached 43-55%. The decrease in kelp fishy notes was related to the decrease in alpha,beta-unsaturated carbonyl groups. The experimental results show that odor reduction with fermentation is feasible"
Keywords:		fermentation fishy odor gas chromatography-ion mobility spectrometry gas chromatography-mass spectrometry kelp (Laminaria japonica) odor activity value;
Notes:		"PubMed-not-MEDLINEZhu, Wenyang Jiang, Bo Zhong, Fang Chen, Jingjing Zhang, Tao eng ZR2020KC033/Shandong Provincial Natural Science Foundation/ Switzerland 2021/11/28 Foods. 2021 Oct 21; 10(11):2532. doi: 10.3390/foods10112532"