Li, Xinran published the artcileMechanism of aroma compounds changes from sea cucumber peptide powders (SCPPs) under different storage conditions, Related Products of pyrazines, the main research area is sea cucumber peptide powder food storage; Aroma compounds; Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS); Peptide; Sea cucumber; Storage.
A rapid and sensitive measurement technique was used to investigate the mechanism of aroma compounds changes in SCPPs under the storage conditions with hygroscopicity and no-microorganism (HNM), nonhygroscopicity and no-microorganism (NHNM) and hygroscopicity and microorganism (HM) by HS-GC-IMS. The types and signal of aroma compounds increased obviously at the 5th day under the storage condition (HNM and HM). The signal of majority of aroma compounds decreased gradually since the 5th day. However, during the storage of SCPPs for 15 days, the total signals of aldehydes, ketones and alcs. gradually increased and reached a maximum Thereinto, the saturated aldehydes such as hexanal had been produced as an off-flavor. These off-flavor compounds principally including aldehydes and ketones could be generated through Maillard reaction, while alcs. could be generated by microbial fermentation The study discovered moisture adsorption and microorganism during storage could affect aroma compounds of SCPPs and the effect of moisture absorption was greater than microorganisms.
Food Research International published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Related Products of pyrazines.