Journal of the science of food and agriculture · 2026
Enhancement of savory odor and reduction of biogenic amines in anchovy sauce via reaction flavor technology.
СтатьяОценочное исследованиеНазвание и аннотация: Перевод в очереди
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Cha Eunsong, Kim Sumin, Lee Changheon, Moon Seungmin, Cha Yong-Jun, Yu Daeung
Аннотация
BACKGROUND: This study aimed to develop an anchovy sauce with enhanced savory odor and reduced off-flavors and biogenic amine (BA) content by applying reaction flavor technology using amine radical precursors. The reaction flavor-induced sauce (RFIS) was prepared by adding glucose (10 g L-1) and amino acids, threonine (5.707 g L-1), glycine (8.008 g L-1) and proline (5.354 g L-1), to the Control (anchovy sauce: residue extract = 1:1 ratio, v/v), and then heating at 92 °C for 2 h. The volatile compounds were compared among Raw (2-year fermented), Control and RFIS samples using solid-phase microextraction-gas chromatography/mass spectrometry, and BAs were quantified by HPLC.
RESULTS: In total, 45 volatile compounds were identified: Raw (n = 37), Control (n = 38) and RFIS (n = 38), including aldehydes (n = 10), ketones (n = 4), alcohols (n = 5), nitrogen-containing compounds (n = 14), esters (n = 3), acids (n = 6) and others (n = 3). Nitrogen-containing compounds were most abundant in RFIS (2465.22 μg kg-1), followed by Control (1890.83 μg kg-1) and Raw (743.05 μg kg-1). High levels of 2,5-dimethylpyrazine, trimethylpyrazine and 3-ethyl-2,5-dimethylpyrazine imparted roasted and nutty odors to RFIS. Additionally, quantitative descriptive analysis shows that RFIS (5.50 points) scored significantly higher than Control (2.78 points), indicating off-flavor masking by pyrazine formation. Histamine levels decreased by approximately 18% in RFIS compared to the Control.
CONCLUSION: The flavor-enhanced RFIS improved sensory quality and reduced histamine content, demonstrating strong potential for industrial applications. Further studies under varying conditions are warranted to improve BA-reduction efficiency. © 2026 Society of Chemical Industry.
RESULTS: In total, 45 volatile compounds were identified: Raw (n = 37), Control (n = 38) and RFIS (n = 38), including aldehydes (n = 10), ketones (n = 4), alcohols (n = 5), nitrogen-containing compounds (n = 14), esters (n = 3), acids (n = 6) and others (n = 3). Nitrogen-containing compounds were most abundant in RFIS (2465.22 μg kg-1), followed by Control (1890.83 μg kg-1) and Raw (743.05 μg kg-1). High levels of 2,5-dimethylpyrazine, trimethylpyrazine and 3-ethyl-2,5-dimethylpyrazine imparted roasted and nutty odors to RFIS. Additionally, quantitative descriptive analysis shows that RFIS (5.50 points) scored significantly higher than Control (2.78 points), indicating off-flavor masking by pyrazine formation. Histamine levels decreased by approximately 18% in RFIS compared to the Control.
CONCLUSION: The flavor-enhanced RFIS improved sensory quality and reduced histamine content, demonstrating strong potential for industrial applications. Further studies under varying conditions are warranted to improve BA-reduction efficiency. © 2026 Society of Chemical Industry.