Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Flavor and Taste-Active Compounds in Blue Mussel Hydrolysate Produced by Protease

  • Cha, Yong-Jun (Dept. of Food Science and Nutrition, Changwon National University) ;
  • Kim, Hun (Dept. of Food Science and Nutrition, Changwon National University) ;
  • Jang, Sung-Min (Dept. of Food Science and Nutrition, Changwon National University)
  • Published : 1998.03.01
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Abstract

Volatile flavor compounds in hydrolyzed blue mussel(HBM) produced by OptimaseTM APL-440, with untreated blue mussel(UBM) were compared. A total of 100 volatile compounds were detected in both HBM and YBM , consisting mainly of 25 aldehydes, 16 ketones, 17 alcohols, 8 nitrogen-containing compounds, 11 aromatic compounds, 8 terpenes, and 15 miscellaneous compounds. Levels of aromiatic compounds decreased after hydrolysis, whereas levels of 7 nitrogen-containing compounds increased. The compounds , 3-methylbutanal, (z)-4-heptenal, and (E,Z)-2-, 6-nonadienal , had the highest odor values in both samples. Total free amino acids in HBM were 21.89%(w/w) and increased by 3,4 times higher than UBM. glutamic acid and aspartic acid, having sour tastes, were the major taste-active compounds in HBM.

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