Aroma Compounds And Fermenting Process Of Mussel Juice Condiment

Mussel juice is condensed by mussel boiled juice which is the wastejuice during the mussel process of boiling and meat separating, with abright brownish color, a sweet and umami taste ,a fresh-seafood-like andtoasted aroma but also with a unpleasant fishy smell. If a new type ofseafood condiment was made using the mussel juice, it will not only raisethe value of mussel juice but also reduce the pollution of emission of wasteboiled juice.Aroma is an important indicator of the condiment quality .Thereforethe aroma compounds and characteristic aroma compounds were analyzedand then the fermenting condition of mussel juice was searched to make anew seafood condiment by using soy sauce Koji.The aroma compounds of the mussel juice were extracted byLiquid-liquid Extraction and Headspace Solid Phase Microextraction(HS-SPME) and then were separated and identified by Gaschromatography-Mass Spectrometry(GC-MS).Their aroma contribution tothe mussel juice was also valued by Uo. Some aroma compounds with high volatility, which might contribute greatly to mussel juice, were found tobe lost by using Liquid-liquid Extraction, comparing with Headspace SolidPhase Microextraction(HS-SPME).Therefore Headspace Solid PhaseMicroextraction was chose to extract the aroma components of samples.Some aroma components contributing to the seafood-like, caramel-like andtoasted aroma were found. Trimethylamide which is concerned with theunpleasant fishy smell was also found with high content.To improve the aroma of mussel juice, a new type of mussel juicecondiment with pleasant smell was prepared in means of using soy sauceKoji with optimal parameters of adding 3% Koji and then fermenting 3d in40℃. It was found that the aroma contribution of trimethylamide wasfound to be decreased remarkably, instead the contribution of2-methoxy-4-vinylphenol and propionic acid ethyl ester were increasedremarkably.Compared with two kinds of seafood condiments on sale, xianbei juiceand oyster sauce, great difference of characteristic aroma compounds wasshowed. The main characteristic aroma compounds of xianbei juice were3-methylbutanal and 2-ethyl-3,6-dimethylpyrazine; To oyster sauce itturned to be propionic acid and dimethyl sulfide; To mussel juicecondiment it turned to be propionic acid, propionic acid ethyl ester,4-methyl-Phenol and 2-methoxy-4-vinylphenol.Descriptive analysis of aroma of above three types of condiment showed that their aroma could be descripted as follows: unpleasant fishy,fresh-seafood-like, salt-yolk-like, cheesy, sauce-like, caramel-like andwiney could be used to descript their aroma. Mussel juice condimentshowed great sauce-like and winey aroma with a balance aroma; Xianbeijuice showed great fresh-seafood-like, salt-yolk-like and caramel-likearoma; Oyster sauce showed outstanding fresh-seafood-like aroma.Multivariate analysis of subjective evaluation and GC-MS analysis showedthat trimethylamide could be an aroma quality control indicator ofunpleasant fishy aroma and also 2-methoxy-4-vinylphenol could be anindicator of winey aroma during the fermentation of mussel juicecondiment.