Comparison on Aroma Profile of Clam Essence Measured with GC-Sniffing and Electronic Nose

• Main Authors: Wan-Ling Lu, 呂宛玲
• Other Authors: Bonnie Sun Pan
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/53570678320377649116

碩士 === 國立臺灣海洋大學 === 食品科學系 === 97 === Abstract Freshwater clam (Corbiclular flminea) is the major freshwater cultivated bivalvia in Taiwan. In addition, local people believe that the soup made with freshwater clam has hepatoprotective activity. There are many clam essences in market, but the odor of those products is hard to accept by consumer. The purpose of this study was using GC/MS to analysis the odor of clam essences, establishing fingerprint of sample and quickly controlling the odor quality of clam essence by E-nose E-nose plot showed that sample (E) was stronger than the other 5 commercial clam essences products in 6 volatile attributes. Its principal component analysis (PCA) differed at 99.67% level from the other products, which showed similar profile that was hard to distinguish from each other. Statistical quality control (SQC) of clam essence odor was assessed product odor quality control, can apply on the production line. Sample (D) and (F) were separate from sample (A) as normal area in SQC plot. Comparing with sensitive gas of sensor, PA2, T30/1 and T70/2 sensors in radar plot of clam essences showed alcohols having significantly different and P10/1, P10/2 and P40/1 sensors didn’t. Analysis samples with GC/FID and GC-sniffing，that we can smell burnt (R.I. = 1204), sweet, mint (R.I. = 1501), flower (R.I. = 1627), burnt pepper (R.I. = 1641) in sample (A), (D) and (F); sulfurous (R.I. = 977、1517) in sample (E). There were 17.89 % PUFA in flash clam meat (G), could product odor through LOX oxidation. The odor concentration of lab-made clam essence was low, because temperature cause LOX deactivate and make high volatile compounds evaporated Proportion of volatile alcohols was highest in samples identifying by GC/MS. Some hydrocarbons, nitrogen and sulfur compounds were established as additive because haven’t been detected in clam meat (G) and Lab-made clam essence (H), There were 1-nonanol (fatty, green)、l-dodecanol (fatty, waxy) and benzaldehyde (almond, burnt sugar) in commercial clam essence.