加工是制备螺旋藻必不可少的技术(S.platensis).液体中的关键气味,泥浆,和来自S.platensis(NM和GZ)的粉末进行了表征。总共鉴定了90种气味剂,并以1至729的风味稀释度(FD)因子嗅探了41种气味剂。其中,非肛门,decanal,d-柠檬烯,β-环二尖瓣,在整个加工阶段,在普拉氏链球菌中检测到FD因子≥1的β-紫罗兰酮。此外,庚醛,(E,E)-2,4-壬烯,反式-4,5-环氧-(E)-2-癸烯,1-hepten-3-one,异佛尔酮,3-乙基-2,5-二甲基吡嗪,和α-紫罗兰酮在粉末中表现出更高的气味活性值;β-月桂烯,methional,S-甲基甲乙磺酸盐是泥浆中的关键气味剂;而反式-3-戊烯-2-醇是液体中的关键气味剂。此外,GZ泥浆比NM泥浆呈现更强的土质和鱼腥味。S.platensis粉末具有更强的草味,烤味,和海洋气味比S.platensis泥浆。总的来说,干燥过程促进醛的形成,杂环化合物,和萜类化合物.
Processing is an indispensable technology in the preparation of Spirulina platensis (S. platensis). The key odorants in liquids, muds, and powders from S. platensis (NM and GZ) were characterized. A total of 90 odorants were identified and 41 odorants were sniffed with the flavor dilution (FD) factors ranging from 1 to 729. Among them, nonanal, decanal, d-limonene, β-cyclocitral, and β-ionone with FD factors ≥1 were detected in S. platensis during the whole processing stages. In addition, heptanal, (E, E)-2,4-nonadienal, trans-4,5-epoxy-(E)-2-decenal, 1-hepten-3-one, isophorone, 3-ethyl-2,5-dimethylpyrazine, and α-ionone exhibited higher odor activity values in powders; β-myrcene, methional, and S-methyl methanethiosulphonate were key odorants in muds; while trans-3-penten-2-ol was key odorant in liquids. Besides, the GZ-mud presented stronger earthy and fishy odor than NM-mud. S. platensis powders have the stronger grassy odor, roasted odor, and marine odor than S. platensis muds. Overall, drying process promotes the formation of aldehydes, heterocyclic compounds, and terpenoids.