Identification of Volatile Compounds in Jellyfish Protein Hydrolysate

Main Article Content

Isaree Kromfang
Utorn Chikhunthod
Pirin Karpilanondh
Benjawan Thumthanaruk

Abstract

In the present investigation, jellyfish protein hydrolysates (JPHs) of the umbrella or oral arm of the sand jellyfish (Rhopilema hispidum) and white jellyfish (Lobonema smithii) were produced by acetic acid hydrolysis with the aid of temperature and pressure. Volatile flavor compounds found in the hydrolysates were categorized into 6 groups: aldehydes (hexanal, heptanal, octanal, and 2-butyl-2-octenal), furan (2-butylfuran), terpene (beta-terpinol), alkane (2, 4-dimethyl undecane), acid (pterin-6-carboxylic acid), ester (isobornyl formate) and ketones (β-ionone and propanone). Hexanal, heptanal and octanal that are indicators of fishy flavors were accentuated by acetic acid treatment.

Article Details

How to Cite
Kromfang, I., Chikhunthod, U., Karpilanondh, P., & Thumthanaruk, B. (2014). Identification of Volatile Compounds in Jellyfish Protein Hydrolysate. Applied Science and Engineering Progress, 8(2), 153–161. Retrieved from https://ph02.tci-thaijo.org/index.php/ijast/article/view/67473
Section
Research Articles