International Journal of Food Engineering
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2024
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IF 1.6
Kaiwen Zheng,Xianqing Luo,Shijun Song,Ruijuan Dong,Pinmei Wang,Bubin Xu,Jinzhong Xu
The fishy odor of fish oil, a popular nutritional supplement, affects its quality as well as consumer acceptance and eating experience. An objective or scientific method for analyzing fish oil’s olfactory characteristics is still lacking. This study examined anchovy oil to develop qualitative and quantitative approaches for identifying fishy odor components. Multiple fish oil refining samples were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). Due to their significant alterations during fish oil refining, low threshold values, and distinct olfactory properties, the unsaturated aldehydes ( E )-2-pentenal and ( E , E )-2,4-heptadienal and the unsaturated ketone 1-penten-3-one may contribute to the fishy odor. Among the chemicals, ( E , E )-2,4-heptadienal was chosen as the marker for developing a method to quantify fishy odor and analyze deodorization samples using headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The quantitative study of fishy odor in fish oil is a pioneering approach that can help improve quality assurance and refining process.
研究领域:
食品科学
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分析化学
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营养学
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DOI
高影响因子
Food Chemistry-X
·
2025
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IF 8.2
Xianling Lan,Xiaoqin Pan,Jiawei Luo,Shan Xiao,Yanxue Cai,Jihui Wang
Skipjack tuna oil that is rich in polyunsaturated fatty acids, is prone to developing fishy odors under high-temperature or oxidative conditions. This study investigated the effects of four treatments—low-temperature thermal, low-concentration oxidation, high-concentration oxidation, and high-temperature thermal—on oxidation degree, volatile compounds, fatty acids, and sensory characteristics. GC–MS identified five key volatile compounds: hexadecanoic acid, ethyl ester; octadecanoic acid, ethyl ester; ethyl oleate; ethyl 9-hexadecenoate; and ethyl 6,9,12,15-octadecatetraenoate. Oxidation induction significantly increased peroxide value and acid value, primarily by generating aldehydes (e.g., hexanal, heptanal), which intensified fishy odors. In contrast, by GC-IMS analysis, higher concentrations of fishy odor markers, 1-octen-3-ol (0.48 ± 0.05 %), 2-ethylfuran-D (0.75 ± 0.01 %), and (E)-2-heptenal-D (0.08 ± 0 %) were found in the high temperature thermal group, showing a more pronounced impact of thermal induction on flavor dynamics than oxidative pathways. These findings elucidate the dual roles of oxidation and thermal degradation in fishy odor formation.
研究领域:
食品科学
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化学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
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2022
·Vol. 87
·期 2
·636-650
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IF 3.693
Pimiao Huang,Zhirong Wang,Yue Shi,Rui Zhang,Xiya Feng,Jianquan Kan
Fishy odor in fish products severely influences both eating quality and commercial acceptability, and natural plant extracts, particularly spices, have recently become popular for the removal of fishy odor. This study aimed to explore the potential of rosemary extract for the deodorization of silver carp ( Hypophthalmichthys molitrix ), as well as to identify the deodorizing components in rosemary extract. Results showed that all of the spice extracts used in this study (ginger, garlic, angelica dahurica, fennel, rosemary, nutmeg, white cardamom, cinnamon, star anise, and bay leaf) significantly reduced the fishy odor value of silver carp, among which rosemary extract was most effective, decreasing the fishy odor value by about 58%. Gas chromatography-mass spectrometry analysis and sensory evaluation showed that the fishy odor value and concentrations of the fishy odor-active compounds were significantly reduced by the application of rosemary extract. However, the lower the total phenolic content of rosemary extract, the poorer the deodorizing effects against silver carp, suggesting that the deodorizing effect was primarily driven by polyphenols. Fourteen phenolic compounds were measured in rosemary extract, and three individual phenolic compounds (rosmarinic acid [RA], carnosic acid [CA], and carnosol [CS]) were chosen for deodorizing experiment. Sensory detection results and changes of contents of volatile showed that these three phenolic compounds are effective at removing the fishy odor. These results suggest that polyphenols are the main deodorizing components, and RA, CA, and CS are the main deodorizing active compounds in rosemary extract. Practical Application The results of this study may provide a new way to determine the deodorizing components of spice extracts. Moreover, it can provide guidance for further research in investigating the deodorizing mechanism of sipce extracts.
研究领域:
食品科学
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水产加工
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2025
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IF 12.4
Huifang Yang,Jing Qiu,Ramy M. Khoder,Shanbai Xiong,Ru. Liu,Yueqi. An
This study investigated the impact of chito-oligosaccharides (COS) on the odor characteristics of surimi gels and the adsorption capacity of myofibril protein (MP) to aldehydes. Surimi gels with 1 wt% COS exhibited the freshest odor and the least fishy note. Adding COS significantly reduced the relative content of total volatile compounds by 95.28 μg/kg-148.57 μg/kg (0.5 wt%-2 wt%). The partition coefficient ( K a / b i o p o l ) of aldehydes in 6 mg/mL MP and 1 wt% COS simulated decreased by 2.38% compared to the water system. It demonstrated that the interaction between COS and MP inhibited the release of aldehydes. Additionally, the content of COS greatly influenced the conformation of MP. At concentrations of COS up to 1 wt%, COS filling within the surimi gels created a compact network structure, increasing disulfide bonds and decreasing water interstices. This facilitated COS-MP-aldehyde interactions, with hydrophobic interactions pivotal in adsorbing fishy odors. The smaller quenching constant (Ksv) in the MP-fishy odorant-COS (MP-F-COS) simulated system indicated that COS directly reacted with aldehydes. However, higher COS concentrations (1.5–2 wt%) led to irreversible deformation of MP after being compressed, with aldehydes being embedded and absorbed by the mucous membrane. The present work offers novel perspectives on mitigating off-odor emission in surimi products by applying COS.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
FOOD CHEMISTRY
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2022
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IF 9.231
Pimiao Huang,Zhirong Wang,Xiya Feng,Jianquan Kan
Phenolic compounds are effective means of promoting the release of fishy odor compounds, thereby significantly decreasing the fishy odor of fish products. In this study, the mechanisms underlying the promotion of fishy odor release by three phenolic compounds, rosmarinic acid (RA), carnosic acid (CA), and carnosol (CS), through interactions with the myofibrillar protein (MP) of silver carp were investigated. The addition of phenolic compounds (5, 25 and 125 μmol/g protein) was found to significantly alter the conformation of MP and decrease the fishy odor compound binding sites through the formation of phenolic compound-protein complexes. Of note, both sensory evaluation and gas chromatography analysis revealed a significant facilitation of fishy odor compound release by phenolic compounds in the presence of MP. In MP treated with 125 μmol/g protein of RA, the contents of fishy odor compounds increased from 30% to- 37%, with an increase of fishy odor score of 58%, compared to the un-treated control. Similar changes were observed when treating MP with CA or CS. These changes were likely due to the enhancement of protein–protein interactions caused by phenolic compounds and competition between fishy odor and phenolic compounds for hydrophobic binding sites in MP. The release of fishy odor compounds increased as the amount of phenolic compounds utilized increased with RA being the strongest promoter of fishy odor compounds, followed by CA and CS.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Marine Drugs
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2025
·Vol. 23
·期 5
·191
·
IF 5.4
Haolong Zheng,Shiyang Gu,Shiqi Huang,Yan Zhang,Feng Xu,Daofei Lv,Wenbing Yuan,Kongyu Zhu,Xin Chen
The existing in vitro and clinical trial evidence supports the health and wellness benefits of collagen peptides sourced from various origins. Despite this, research on collagen peptides from tuna remains limited. Notably, tuna-derived peptides possess an inherent fishy odor, rendering them unsuitable for direct application in humans. This study explores the enhancement of tuna peptides’ applicability in cosmetics through odor mitigation. We developed a dual-phase ozone treatment, employing both dry and wet ozone, to deodorize tuna peptide powder, enabling its use in cosmetic formulations. The deodorized tuna peptide powder can be used in cosmetics. We optimized the ozone nitrification and deodorization conditions for tuna peptide powder by adjusting the treatment time, ozone concentration, and temperature. Sensory evaluation and GC-MS analysis confirmed the effectiveness of fishy odor removal, offering a comprehensive understanding of the deodorization process. The findings reveal that wet ozonation at 50 °C with an ozone concentration of 99.1 mg/L for 40 min significantly reduces the fishy odor of tuna peptide powder. Notably, n-Hexaldehyde, the primary odor-contributing volatile compound, decreased by 66.5%, confirming the efficacy of ozone treatment in odor mitigation. Moreover, the protein activity within the powder remained unaffected, ensuring the preservation of its functional properties. This study demonstrates the efficacy of ozone oxidation in adapting tuna peptide powder for cosmetic use.
研究领域:
生物化学
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化妆品科学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
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2023
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IF 5.5
Jinggui Nie,Chao Xue,Yueqi An,Shanbai Xiong,Qilin Huang
This study aimed to investigate the effects and mechanisms of soluble dietary fiber (SDF), temperature and hydrophobicity on the release of fishy compounds from surimi by the preparation of real and simulated systems. The results of gas chromatography-mass spectrometry revealed 15 fishy compounds in silver carp surimi, and adding 2 wt% SDF to surimi was found to inhibit the release of 14 fishy compounds by 2.16–43.49%. The simulated release indicated that SDF matrices with different concentrations inhibited the release of fishy compounds by different mechanisms. The resistance to the release of fishy compounds was attributed to viscosity and chemisorption in 2 and 5 wt% SDF matrices, while chemisorption and entanglement network in 8 and 10 wt% SDF matrices. Moreover, high temperature and hydrophobicity of fishy compounds could promote their release by decreasing interfacial mass transfer resistance and H-bond interaction, respectively. Additionally, adding SDF changed the release pathway of fishy compounds in surimi, and they were released through the first pathway consisting of surimi intraparticle diffusion, SDF boundary layer diffusion and gas-liquid interfacial diffusion, or through the second pathway additionally including chemisorption and desorption. This study provides new insights into controlling the release of fishy odors in surimi products.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Mi Tang,Xinping Liu,Yong Yu,Hankun Zhu,Liang Ma,Kangting Sun,Xin Feng,Yuhao Zhang
A boiled fish simulation system was constructed to explore the deodorization effect of main aroma compounds (MAC) on myofibrillar protein (MP) with main fishy compounds (MFC) during heating. The results showed that the MFC content of boiled fish was reduced by 63.10–78.10 % when boiled by heat-stable emulsions loading MAC. Specifically, adding linalool, anethole, and myrcene significantly elevated the free percentage of hexanal, heptanal, and 1-octen-3-ol after heating, while the free percentage of octanal and nonanal markedly increased by adding anethole and limonene. Molecular docking exhibited that MAC and MFC possessed co-binding sites with myosin. Linalool and anethole were competitively bound to MP through hydrophobic and hydrogen bonding sites, while myrcene and limonene were via hydrophobic interaction sites. Moreover, MAC-MP formed a relatively stable structure, exhibiting increased α-helix content and decreased surface hydrophobicity, which reduced the available sites for MFC binding, ultimately desorbed MFC (65.46 %–95.89 %).
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
·
IF 9.8
Haiyan Li,Xiao Zhang,Hongmei Luo,Qilin Huang
In this study, an edible calcium-based metal – organic frameworks (Ca-MOFs) were constructed to remove off-odors. The adsorption behavior and mechanisms of Ca-MOFs for various off-odors were evaluated using kinetic models, isotherms, molecular dynamics, and density functional theory. Compared with zeolite and aluminum oxide, Ca-MOFs exhibited superior adsorption capacity for fish odors, attributed to its plentiful COO- sites and unsaturated Ca 2+ sites. Moreover, Ca-MOFs showed selective adsorption for dimethyl trisulfide (DMTS) with an adsorption rate of 97.3 %, surpassing other odors (42.4 – 84.7 %). Ca-MOFs can completely remove DMTS from surimi and also reduce the levels of aldehydes, alcohols, and heterocyclic substances. Hydrogen bonding and van der Waals forces were identified as the primary driving forces for five off-odors adsorption, with the additional involvement of weak coordination bonds in adsorption of DMTS and trimethylamine (TMA). Overall, this study offers a novel strategy for removing off-odors and broadening the potential applications of MOFs.
研究领域:
食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Chao Xue,Juan You,Huimin Zhang,Shanbai Xiong,Tao Yin,Qilin Huang
The capacity of myofibrillar protein (MP) to adsorb fishy-odors (hexanal, nonanal, 1-octen-3-ol) was investigated under the influences of concentration, temperature, pH, ionic strength and yeast glucan (YG) addition. The adsorption of MP for fishy-odors was in the order of nonanal > hexanal > 1-octen-3-ol. With increasing MP concentration, the binding of protein-aldehydes was facilitated, in contrast to a decrease trend in binding to 1-octen-3-ol. Meanwhile, MP adsorption capacity for off-odors peaked at 40 °C. Additionally, low ionic strength (0.2 mol/L) could promote MP adsorption for off-odors, while high ionic strength (0.6–1.0 mol/L) could reduce its adsorption for hexanal and 1-octen-3-ol. Moreover, MP had higher adsorption capacity under extreme pH values (pH 3 and 11). Furthermore, YG was shown as an ideal additive to adsorb off-odors due to its large specific surface area and good stability. This work provides useful information on how to deodorize fishy-odors in fish products.
研究领域:
食品科学
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化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
·
IF 8
Haiyan Li,Hongmei Luo,Jieling Chen,Qilin Huang
Fishy odorants substantially impair the flavor and quality of aquatic products, creating an urgent need for safe and effective deodorization methods. Herein, potassium benzoate-cyclodextrin metal-organic frameworks (PB-CD-MOFs) with multi-dimensional cavities was formulated to remove fishy odorants (2,4-decadienal, 4-heptenal, and nonanal). And the underlying adsorption mechanism of PB-CD-MOFs for fishy odorants was clarified by adsorption kinetics, isotherms, thermodynamics, and density functional theory (DFT) calculations. Based on the Single-crystal X-ray diffraction (SCXRD) analysis, PB-CD-MOFs possessed a multi-dimensional cavity structure featuring two distinct pore channels. The larger pores (9.5 Å) were from the cavities of γ-CD, while the smaller pores (7.8 Å) were formed through the self-assembly of PB and γ-CD. Compared with γ-CD, PB-CD-MOFs showed fourfold adsorption capacity, probably due to its multi-dimensional pores. Meanwhile, PB-CD-MOFs exhibited excellent adsorption capacities for 2,4-decadienal, 4-heptenal, and nonanal (238.55, 196.91, and 213.88 mg/g), which can be attributed to aldehydes entering the multi-dimensional pore channels and binding to active sites on the pore walls, as evidenced by DFT calculations. The adsorption process followed the pseudo-first-order kinetic model, indicating physisorption. According to the adsorption isotherms of Langmuir, Freundlich, and Redlich-Peterson, PB-CD-MOFs underwent multi-layered heterogeneous adsorption. Thermodynamic and DFT analysis illustrated that the adsorption was a spontaneously exothermic reaction and also revealed that hydrogen bonding and van der Waals forces were the principal driving forces for aldehyde adsorption by PB-CD-MOFs. The research offers a new approach to remove fishy odorants, elucidates the related mechanism, and facilitates broader application of CD-MOFs in the food industry.
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Lihua Chen,Fang Yang,Qixing Jiang,Pei Gao,Wenshui Xia,Dongxing Yu
Starch is a common ingredient to improve gel property of freshwater fish surimi, but the function of natural starch to mask fishy odor compounds in surimi products has not been investigated systematacially. Therefore, this study aimed to determine which natural starch could effectively mask fishy odor compounds and clarify their interaction by GC–MS, FT-IR spectroscopy, raman spectroscopy, X-ray diffraction, scanning electron microscopy and 13 C nuclear magnetic resonance. The results showed that when the concentration, crystal type, amylose content, and dispersion degree of starch was 1 %, type C, 48 % ( w / v ), and 200 mesh with 0.88 span, the starch had the strongest masking effect on typical fishy odor compounds, namely hexanal, 1-Octen-3-ol, (E,E)-2,4-Heptadienal and (E)-2-Octenal. It indicated that complexation and hydrogen bonding both occurred between the fishy odor compounds and starch.
研究领域:
食品科学
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分析化学
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材料科学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）