Preparation of sea cucumber nutritious beverage and analysis of its volatile flavor compounds

A nutritional beverage was developed by the processing waste of sea cucumber,rice juice,lemon,rose and jujube.Sensory evaluation and the response surface method were used to optimize the preparing parameters of the nutritional beverage.The volatile flavor compounds of the beverage were identified by gas chromatographymass spectrometry( GC- MS). The results showed that the optimized parameters of the beverage were obtained under the following conditions: volume ratio between sea cucumber waste and rice juice was 2∶ 1,addition content was 0.20% for lemon juice,15.86% for rose juice and 12.40% for jujube juice.A total of 32 volatile flavor compounds were isolated and identified,mainly hydrocarbons,acids,pyrazines and esters.Pristane,squalene,tridecanoic acid and D- lemonene were the main volatile flavor compounds,endowing the beverage a special aroma.The beverage can provide a technical guidance for the comprehensive processing of sea cucumber,with an enrichment of related product development.