Effects of Different Defishiness Treatments on Key Fishy Flavor Components and Flavor Quality of Kelp

To explore the changes in the stinky components and the correlation with the flavor characteristics of kelp after deodorization, the headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was combined with flavor sensory evaluation and electronic nose technology to study the flavor composition changes of kelp after fermentation with cerevisiae, tea polyphenol and compound deodorization. The results showed that all the treatments had certain deodorization effects on kelp, and the compound deodorization had the most significant effect on the removal of stinky substances in kelp. The main stinky components were significantly reduced (P<0.01), among which the removal rates of the characteristic stinky components (E)-2-nonenal, (E,Z)-2,6-nonadienal, 1-octen-3-ol, and nonanal were all above 75%. Among the key volatile components, the bad flavor substances such as 1-octene-3-ol, n-octanaldehyde and n-hexal were correlated with fat, fishy and earthy flavors, while the good flavor substances such as 2-phenylethanol and ethyl caprylate were correlated with floral, wine, fruit, grass and nut flavors. It can be seen that after treatment, not only removed the stinky flavor, but also added substances such as 2-phenylethanol, geraniol, ethyl caproate, and ethyl laurate, endowing kelp with a good flavor.