Method for regulating flavor of salmon oil

Abstract

The invention discloses a method for regulating and controlling the flavor of salmon oil, and belongs to the field of lipid oxidation. According to the invention, a trace amount of nano metal oxide is added, and the flavor of the salmon oil is regulated and controlled in the production and processing process of the salmon-flavor essential oil by utilizing the catalytic action of the nano metal oxide on a lipid oxidation reaction. The nanometer copper oxide is selected, the strong catalytic oxidation-reduction reaction effect of the nanometer copper oxide is utilized, lipid oxidation is promoted, the flavor of the salmon oil is regulated and controlled, energy waste caused by high temperature is avoided, and catalytic formation of the hot processing flavor of the salmon oil is facilitated. The flavored fish oil can be used for development of indoor fragrance spray, essential oil fragrance diffusion liquid, candles and the like, and a flavored commodity for creating a catering atmosphere is provided for catering enterprises.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of lipid oxidation, more particularly, to a salmon oil flavor regulation method. BACKGROUND

[0002] Salmon is a valuable aquaculture fish, which is favored by consumers because of its rich nutrition and delicious taste. It is characterized by high oil content and rich in polyunsaturated fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), providing significant nutritional value. The polyunsaturated fatty acids in salmon produce a large amount of volatile substances such as aldehydes, ketones, furans, etc. during thermal processing, which are the main source of characteristic flavor of salmon. Salmon bones contain a large amount of fish oil components, which are an important source of salmon flavor oil. Making full use of salmon bone fish oil is conducive to improving the economic value of salmon by-products.

[0003] Currently, there have been reports of regulating oil flavor through thermal processing, such as patent CN 117186983 A discloses a flavor regulation technology of original flavor camellia oil. The invention uses the method of pressing to extract camellia oil and regulates the flavor of camellia oil through high temperature heating. However, thermal processing consumes a large amount of energy, which is not conducive to energy saving and emission reduction and sustainable development of the food industry. Patent CN 115399378 B discloses a method for improving the content of flavor substances during oil oxidation. By adding specific types of free radicals to the oil system, the content of volatile flavor substances is improved at lower temperature and shorter heating time, achieving the purpose of enhancing the flavor of oil. However, free radicals are unstable, and directional regulation of flavor is relatively difficult, and the production of free radicals requires high cost. In addition, exogenous flavor substances can be added to oil to improve the flavor of oil. However, this method obtains oil with flavor, but cannot obtain the characteristic thermal processing flavor of the food itself, which changes the flavor profile of the food and does not meet the real needs of people. SUMMARY

[0004] To solve the above problems, the present application provides a salmon oil flavor regulation technology based on nano metal oxide and a flavor essence oil preparation method, which solves the problems of difficulty in obtaining salmon characteristic flavor and energy waste caused by high temperature during the production of salmon flavor essence oil. The prepared nano metal oxide catalyst has the characteristics of energy saving, high efficiency, convenience, practicality and strong pertinence, and can be used for industrial processing of salmon flavor essence oil.

[0005] The present application provides a salmon oil flavor regulation technology based on nano metal oxide and a flavor essence oil preparation method. The specific steps are as follows: S1, raw material pretreatment: take salmon bones, wash, cut into pieces, freeze-dry and stir.

[0006] S2, salmon bone oil extraction: the salmon bone powder obtained in S1 is mixed with water and a protease is added to separate the salmon oil.

[0007] S3, salmon oil heating: nano metal oxide is added to the salmon oil obtained in S2 and heated while shaking.

[0008] S4, salmon oil separation: the salmon oil obtained in S3 is centrifuged to remove the nano metal oxide and obtain a flavor essential oil with salmon characteristic flavor.

[0009] In one embodiment of the present application, in step S2, the mass ratio of the salmon bone powder to water is 1:2.5-3.5.

[0010] In one embodiment of the present application, in step S2, the protease is one of neutral protease, papain, flavor protease, and the amount added is 1.0-2.5 x 10 3 U / g of salmon bone powder.

[0011] In one embodiment of the present application, in step S2, the enzymatic condition is 40°C for 4-6 hours, and the upper layer of salmon oil is separated by centrifugation at 10,000 g for 10 minutes.

[0012] In one embodiment of the present application, in step S3, the nano metal oxide is one of nano copper oxide, magnetite, cobalt ferrite, and zinc ferrite.

[0013] In one embodiment of the present application, in step S3, the nano metal oxide is nano copper oxide.

[0014] In one embodiment of the present application, in step S3, the mixing ratio of the salmon oil to the nano metal oxide is 100:0.5-2, mL / g.

[0015] In one embodiment of the present application, in step S3, the mixing ratio of the salmon oil to the nano metal oxide is 100:1-2, mL / g.

[0016] In one embodiment of the present application, in step S3, the mixing ratio of the salmon oil to the nano metal oxide is 100:1, mL / g.

[0017] In one embodiment of the present application, in step S3, the heating condition is 100-125°C for 10-40 minutes with constant shaking; further preferably 20-30 minutes.

[0018] In one embodiment of the present application, in step S4, the method for removing nanomaterials is 10000g or more centrifugation for 10 minutes, and the upper layer of salmon oil is taken.

[0019] The present application provides salmon flavor essential oil prepared by the above method.

[0020] The present application provides the application of the above-mentioned salmon flavor essential oil in indoor fragrance spray, essential oil fragrance expansion liquid, and candle.

[0021] The present application has the following advantages: (1) The present application uses the catalytic effect of nanometer metal oxide on lipid oxidation reaction to regulate the flavor of salmon oil during the production and processing of salmon flavor essential oil.

[0022] (2) The present application selects nanometer copper oxide to promote lipid oxidation and regulate the flavor of salmon oil by using its strong catalytic effect on oxidation-reduction reaction, which avoids energy waste caused by high temperature and helps to form the catalytic flavor of salmon oil during hot processing.

[0023] (3) The present application uses the catalytic effect of nanometer metal oxide on lipid oxidation reaction to avoid energy waste caused by long-term hot processing, reduce processing cost, and form salmon oil products with the characteristic flavor of salmon hot processing, which provides a reference for the development of salmon flavor essential oil products.

[0024] (4) The present application provides flavor products for creating a dining atmosphere for catering enterprises by using the salmon flavor essential oil prepared by the present application in indoor fragrance spray, essential oil fragrance expansion liquid, and candle. BRIEF DESCRIPTION OF DRAWINGS

[0025] Figure 1 The electronic nose results of pure salmon oil system and salmon oil system with metal oxide are shown.

[0026] Figure 2 The GC-MS results of pure salmon oil system and salmon oil system with metal oxide are shown.

[0027] Figure 3 The POV results of pure salmon oil system and salmon oil system with metal oxide are shown.

[0028] Figure 4 The TBARS results of pure salmon oil system and salmon oil system with metal oxide are shown.

[0029] Figure 5 The electronic nose results of different amounts of metal oxide added on the flavor of salmon oil during hot processing are shown.

[0030] Figure 6 This section compares the sensory evaluations of salmon oil systems with added copper oxide after different heat processing times.

[0031] Figure 7 This section compares the sensory evaluations of salmon oil systems with added copper oxide at different heat processing temperatures.

[0032] Figure 8 This section compares the fitting results of key flavor compounds to show the effect of copper oxide at different temperatures on the flavor of salmon oil during heat processing.

[0033] Figure 9 Comparison of electronic nose results showing the effect of different metal oxides on the flavor of salmon oil during heat processing.

[0034] Figure 10 A comparison of lipid molecules showing the effects of different metal oxides on salmon oil.

[0035] Figure 11 A comparison of fluorescent substances showing the effects of different metal oxides on salmon oil. Detailed Implementation

[0036] Testing process 1. Experimental materials Food-grade neutral protease (50,000-100,000 U / g) was purchased from Pangbo Biotechnology. Nano zinc ferrite (30nm), nano copper oxide (40nm), and nano iron tetroxide (20nm) were purchased from Shanghai Maclean Biochemical Technology Co., Ltd. Nano cobalt ferrite (<100nm) was purchased from Beijing Bailingwei Technology Co., Ltd.

[0037] 2. Sensory evaluation Ten evaluators (aged 23 to 35) were selected. The evaluators conducted a sensory comparison of the flavors of salmon oil processed using different methods. Scores were given on a 100-point scale, ranging from 1 (worst) to 100 (best).

[0038] 3. Detection of volatile compounds The volatile flavor substances in the sample were determined by Agilent 7890B / 5977B GC-MS. Different groups of salmon oil samples were taken, and an internal standard (20 μL, 50 mg / L cyclohexanone) was added. SPME (DVB / CAR / PDMS) was incubated at 60°C for 20 min, and extracted at 60°C for 40 min. The injection port was desorbed for 5 min, and aged for 15 min. A capillary chromatographic column HP-5MS (30 m × 250 μm × 0.25 μm) was used for separation. The gas chromatography temperature program was as follows: the initial temperature was 35°C, maintained for 3 min, increased to 75°C at a rate of 3°C / min, maintained for 3 min, increased to 230°C at a rate of 5°C / min, maintained for 5 min, and the injection port temperature was 250°C. The mass spectrometry ion source was an electron impact (EI) source, the electron energy was 70 eV, the scan mode was selected, the mass scan range was 45-400 m / z, the ion source temperature was 230°C, the quadrupole detector temperature was 150°C, and the solvent delay was 2.5 min.

[0039] The n-alkanes (C7-C 30 ) were detected under the same conditions as above, and the retention time of n-alkanes was used as a reference. The retention index (RI) of the volatile compounds was calculated according to the formula:

[0040] The retention time of the measured substance was Rt(x) , the retention time of n-carbon n-alkanes was Rt(n) , and the retention time of (n+1) carbon n-alkanes was Rt(n+1) . The RI values of the compounds reported in the literature and the results of NIST 14 spectral library retrieval were used for qualitative analysis of the volatile compounds.

[0041] 4. Lipidomics detection The lipid composition was detected by Thermo UPLC-Q-Exactive HF-X liquid chromatography-mass spectrometry. The Acquity UPLC BEH C8 chromatographic column and the Acquity BEH C8 VanGuard pre-column were used for separation and analysis of the analytes. The mobile phase A was acetonitrile / water (6:4, v / v) and 10 mmol / L ammonium formate, and the mobile phase B was isopropanol / acetonitrile (9:1, v / v) and 10 mmol / L ammonium formate. The column temperature was set to 65°C, and the flow rate was set to 0.6 mL / min.

[0042] The liquid phase elution gradient was as follows: 0-2 min 15-30% B; 2-2.5 min 30-48% B; 2.5-11 min 48-82% B; 11-11.5 min 82-99% B; 11.5-12 min 99% B; 12-12.1 min 99-15% B; 12.1-15 min 15% B. The high-resolution mass spectrometer was operated in full MS / ddMS mode at ESI (+) / (-). Source parameters for electrospray ionization (ESI) were set as follows: sheath and auxiliary gas flow rates were 60% and 25%, respectively; sweep gas flow rate was 2%; capillary temperature was 380 °C; auxiliary gas heater temperature was 370 °C; and spray voltages for positive and negative ion modes were 3.60 kV and 3.00 kV, respectively. Lipid content was semi-quantified by using internal standards of TAG (17:0 / 17:0 / 17:0), LPC (17:0), PC (17:0 / 17:0), PE (17:0 / 17:0), and PG (17:0 / 17:0).

[0043] 5. Electronic nose The electronic nose was used for pre-treatment of sample analysis. Each measurement lasted 60 seconds, followed by a 100 seconds standby time. The metal sensors W1S, W3S, W5S, W6S, W1C, W3C, and W5C were sensitive to short-chain alkanes, long-chain alkanes, nitrogen oxides, hydrogen, aromatic hydrocarbons, aromatic amines, and alkyl aromatics, respectively. The W1W sensor was sensitive to sulfides and terpenes. The W2S sensor was sensitive to alcohols, aldehydes, and ketones. The W2W sensor was sensitive to organic sulfides and aromatic components.

[0044] 6. Fluorescence detection For detecting changes in fluorescent non-volatile compounds, a fluorescence spectrophotometer was used for fluorescence spectroscopic analysis of pre-treated samples. 5 mg of oil sample was dissolved in 5 mL of n-hexane. The excitation and emission wavelengths were set at 250-550 nm and 270-550 nm, respectively. The sampling interval for excitation wavelength was 20 nm, and the sampling interval for emission wavelength was 10 nm. The photomultiplier voltage of the instrument was kept at 400 V.

[0045] 7. Peroxide value (POV) ​Dissolve 0.01 g of oil sample in 1.5 mL of dichloromethane: 95% ethanol mixture (3:2, v / v). To this solution, add 100 μL of 1.96 mg / mL ferrous ammonium sulfate solution, 200 μL of 25.8 mg / mL sulfuric acid-methanol solution, and 200 μL of 0.76 mg / mL dimethyl orange disodium salt-methanol solution. Incubate the reaction mixture at room temperature in the dark for 30 minutes, then add 1 mL of distilled water. After centrifugation at 4000 x g for 5 minutes, collect 200 μL of supernatant and measure the absorbance at 560 nm. Calculate the POV using the CHP calibration curve.

[0046] 8. Thiobarbituric acid reactant (TBARS) Take 0.05 g of oil and fat, mix with 0.5 mL of chloroform-methanol solution (1:1, v / v), then add a reaction mixture consisting of 2.5 mL of the following components: distilled water 39.2 mL, concentrated hydrochloric acid 0.834 mL, thiobarbituric acid 0.15 g, and trichloroacetic acid 6 g. Heat the mixture in a boiling water bath for 10 minutes. After cooling, centrifuge at 3000 x g for 10 minutes. Take 200 μL of supernatant and measure its absorbance at 532 nm. Express the concentration of propanedial in TBARS (ppm) using the formula: TBARS (ppm) = sample A 532 x 2.77.

[0047] Example 1 S1, raw material pretreatment: take 1 kg of fresh salmon bones, wash and cut into pieces, freeze-dry for 2 days, and then stir into powder.

[0048] S2, salmon bone oil extraction: mix the salmon bone powder obtained in S1 with water at a ratio of 1:2.5, and add neutral protease (1.5 x 10 3 U / g), and enzymatically digest at 40°C with stirring for 4 hours. Centrifuge the sample after enzymatic digestion at 10,000 g for 10 minutes, and separate the upper layer to obtain about 100 mL of salmon oil.

[0049] S3, heating of salmon oil: add 1 g of nano copper oxide to the salmon oil obtained in S2, and heat at 100°C for 20 minutes while continuously shaking.

[0050] S4, separation of salmon oil: after the salmon flavor essence oil obtained in S3 is cooled, centrifuge the salmon oil containing nano metal oxide at 10,000 g for 10 minutes to remove the nano metal oxide, and obtain flavor essence oil with salmon characteristic flavor, which is recorded as a 1 g-CuO-100°C-20 min sample.

[0051] Comparative Example 1 S1, raw material pretreatment: 1 kg of fresh salmon bones was washed, cut into pieces, and freeze-dried for 2 days, and then stirred into powder.

[0052] S2, salmon bone oil extraction: the salmon bone powder obtained in S1 was mixed with water at a ratio of 1:2.5, and neutral protease (1.5 x 10 3 U / g) was added, and the mixture was enzymatically hydrolyzed at 40°C for 4 hours under stirring. The sample after enzymatic hydrolysis was centrifuged at 10,000 g for 10 minutes, and the upper layer was separated to obtain about 100 mL of salmon oil.

[0053] S3, heating of salmon oil: the salmon oil obtained in S2 was heated at 100°C for 20 minutes while being constantly shaken.

[0054] S4, separation of salmon oil: after the salmon oil obtained in S3 was cooled, the obtained salmon flavor essence oil was recorded as the 100°C-20min sample.

[0055] After the nano copper oxide of the present application was added to the salmon oil, the volatile substances generated by the thermal processing of the salmon oil were greatly increased (such as Figure 1 , 2 ). Specifically, the responses of the W5S, W1W, and W2W sensors of the electronic nose were all significantly increased (such as Figure 1 ), indicating that nitrogen oxides, sulfides, aromatic compounds, and the like were all significantly increased under the catalysis of the nano copper oxide. GC-MS showed that under the catalysis of the nano copper oxide, the contents of key flavor active substances of the salmon oil, such as pentanal, (E)-2-nonenal, (Z)-2-heptenal, (E)-2-butenal, 2,4-decadienal, 1-penten-3-one, 1-penten-3-ol, and 1-octen-3-ol, were all significantly increased (such as Figure 2 ), among which, except for pentanal and (E)-2-butenal, the contents of other volatile substances were all increased by more than 100%. The degree of oxidation of the salmon oil with the nano copper oxide was significantly increased (such as Figure 3 , Figure 4 ), the POV was increased by 12%, and the TBARS was increased by 160%, indicating that the primary oxidation products and the secondary oxidation products in the salmon oil system were both significantly increased, and the secondary oxidation products were particularly dramatically increased. The nano copper oxide promoted the oxidation and degradation of lipids, and the formation of secondary oxidation products and volatile substances. Therefore, the present application accelerated the thermal oxidation of the salmon oil, increased the volatile substance components of the salmon oil, and saved the cost of heating.

[0056] Comparative Example 2 S1, raw material pretreatment: 1 kg of fresh salmon bones was washed, cut into pieces, and freeze-dried for 2 days, and then stirred into powder.

[0057] S2, salmon bone oil extraction: the salmon bone powder obtained in S1 was mixed with water at a ratio of 1:2.5, and neutral protease (1.5x10 3 U / g) was added, and the sample was enzymatically digested at 40°C with stirring for 4 hours. The sample after enzymatic digestion was centrifuged at 10000g for 10 minutes, and about 100 mL of salmon oil was obtained by separating the upper layer.

[0058] S3, heating of salmon oil: the salmon oil obtained in S2 was heated at 75°C, 125°C, and 150°C for 20 minutes, respectively, while being constantly shaken.

[0059] S4, separation of salmon oil: after the salmon flavor essence oil obtained in S3 was cooled, the salmon flavor essence oil was recorded as the 75°C-20min sample, the 125°C-20min sample, and the 150°C-20min sample.

[0060] Example 2 S1, raw material pretreatment: 1 kg of fresh salmon bones was washed, cut into pieces, freeze-dried for 2 days, and then ground into powder.

[0061] S2, salmon bone oil extraction: the salmon bone powder obtained in S1 was mixed with water at a ratio of 1:2.5, and neutral protease (1.5x10 3 U / g) was added, and the sample was enzymatically digested at 40°C with stirring for 4 hours. The sample after enzymatic digestion was centrifuged at 10000g for 10 minutes, and about 100 mL of salmon oil was obtained by separating the upper layer.

[0062] S3, heating of salmon oil: 0.5g and 2g of nano copper oxide were added to the salmon oil obtained in S2, respectively, and heated at 100°C for 20 minutes while being constantly shaken.

[0063] S4, separation of salmon oil: after the salmon flavor essence oil obtained in S3 was cooled, the salmon oil containing nano metal oxide was centrifuged at 10000g for 10 minutes to remove the nano metal oxide, and flavor essence oil with salmon characteristic flavor was obtained, which was recorded as the 0.5g-CuO-100°C-20min sample and the 2g-CuO-100°C-20min sample, respectively.

[0064] The volatile substances of the salmon oil added with nano copper oxide were significantly increased, among which the samples added with 1g and 2g of nano copper oxide had the most significant increase in volatile substances (as shown in Figure 5 ). There was no significant difference in the volatile substance content between the samples added with 1g and 2g of nano copper oxide. Therefore, the present application selected 1g as the amount of nano copper oxide added.

[0065] Example 3 S1, raw material pretreatment: 1 kg of fresh salmon bones was washed, cut into pieces, freeze-dried for 2 days, and then ground into powder.

[0066] S2, salmon bone oil extraction: the salmon bone powder obtained in S1 was mixed with water at a ratio of 1:2.5, and neutral protease (1.5 x 10 3 U / g) was added, and the sample was enzymatically digested at 40°C with stirring for 4 hours. The sample after enzymatic digestion was centrifuged at 10,000 g for 10 minutes, and the upper layer was separated to obtain about 100 mL of salmon oil.

[0067] S3, heating of salmon oil: 1 g of nano copper oxide was added to the salmon oil obtained in S2, and the mixture was heated at 100°C for 10, 30, and 40 minutes, respectively, while being constantly shaken.

[0068] S4, separation of salmon oil: after the salmon oil obtained in S3 was cooled, the salmon oil containing nano metal oxide was centrifuged at 10,000 g for 10 minutes to remove the nano metal oxide, and flavor essence oil with salmon characteristic flavor was obtained, which was denoted as 1 g-CuO-100°C-10min, 1 g-CuO-100°C-30min, and 1 g-CuO-100°C-40min samples.

[0069] In Comparative Example 1, the salmon oil with nano copper oxide was heated for 10 minutes, and the seaweed and grass flavors were heavy, while heating for 40 minutes produced higher rancid and fatty flavors. The salmon oil flavors heated for 20 and 30 minutes were suitable, with fried flavor and suitable seaweed and grass flavors (e.g. Figure 6 ). The sample heated for 20 minutes was the most popular. Therefore, the present application selected heating for 20 minutes as the time for catalyzing the formation of salmon oil flavor.

[0070] Comparative Example 3 S1, raw material pretreatment: 1 kg of fresh salmon bones was washed, cut into pieces, freeze-dried for 2 days, and then ground into powder.

[0071] S2, salmon bone oil extraction: the salmon bone powder obtained in S1 was mixed with water at a ratio of 1:2.5, and neutral protease (1.5 x 10 3 U / g) was added, and the sample was enzymatically digested at 40°C with stirring for 4 hours. The sample after enzymatic digestion was centrifuged at 10,000 g for 10 minutes, and the upper layer was separated to obtain about 100 mL of salmon oil.

[0072] S3, heating of salmon oil: 1 g of nano copper oxide was added to the salmon oil obtained in S2, and the mixture was heated at 75°C, 100°C, 125°C, and 150°C for 20 minutes, respectively, while being constantly shaken.

[0073] S4, salmon oil separation: after the salmon flavoring essential oil obtained in S3 is cooled, the salmon oil containing the nano metal oxide is centrifuged at 10000g for 10 minutes to remove the nano metal oxide, and a flavoring essential oil with salmon characteristic flavor is obtained, which is recorded as 1g-CuO-75°C-20min, 1g-CuO-100°C-20min, 1g-CuO-125°C-20min, and 1g-CuO-150°C-20min samples, respectively.

[0074] The sample added with nano copper oxide and heated at 75°C for 20 minutes has poor fitting similarity with the pure oil 150°C sample (as shown in Figure 7 ). The sample added with nano copper oxide and heated at 150°C for 20 minutes has the strongest fishy smell and fatty smell, and also has poor fitting similarity with the pure oil 150°C sample. The samples added with nano copper oxide and heated at 100°C and 125°C for 20 minutes have good fitting similarity with the pure oil 150°C sample, and the former has better fitting effect. Figure 8 A represents the fitting graph of the content of key volatiles of the 1g-CuO-75°C-20min sample and the pure oil sample heated at different temperatures, Figure 8 B represents the fitting graph of the content of key volatiles of the 1g-CuO-100°C-20min sample and the pure oil sample heated at different temperatures, Figure 8 C represents the fitting graph of the content of key volatiles of the 1g-CuO-125°C-20min sample and the pure oil sample heated at different temperatures, Figure 8 D represents the fitting graph of the content of key volatiles of the 1g-CuO-150°C-20min sample and the pure oil sample heated at different temperatures. In the fitting graph (as shown in Figure 8 ) of the content of key flavor substances of the fish oil sample added with nano copper oxide and the pure fish oil sample, the flavor intensity of the 1g-CuO-75°C-20min sample is low, and the fitting effect with the 150°C-20min sample is poor. The flavor intensity of the 1g-CuO-125°C-20min sample and the 1g-CuO-150°C-20min sample is high, and the fitting effect with the 150°C-20min sample is poor. The flavor intensity of the 1g-CuO-100°C-20min sample is moderate, and the fitting effect with the 150°C-20min sample is the best. Therefore, the present application selects 100°C as the temperature for catalyzing the flavor formation of salmon oil by nano copper oxide.

[0075] Example 4 S1, raw material pretreatment: 1 kg of fresh salmon bones is washed, cut into pieces, freeze-dried for 2 days, and then stirred and crushed into powder.

[0076] S2, salmon bone oil extraction: salmon bone powder from S1 was mixed with water at a ratio of 1:2.5, and neutral protease (1.5 x 10 3 U / g) was added, and the sample was enzymatically digested at 40°C for 4 hours with stirring. The sample after enzymatic digestion was centrifuged at 10,000 g for 10 minutes, and about 100 mL of salmon oil was obtained from the upper layer.

[0077] S3, heating of salmon oil: 1 g of nano-Fe3O4, CoFe2O4, and ZnFe2O4 was added to the salmon oil obtained in S2, respectively, and heated at 75°C, 100°C, 125°C, and 150°C for 20 minutes, respectively, while continuously shaking.

[0078] S4, separation of salmon oil: after the salmon oil flavor essence obtained in S3 was cooled, the salmon oil containing nano-metal oxides was centrifuged at 10,000 g for 10 minutes to remove the nano-metal oxides, and flavor essence with salmon characteristic flavor was obtained, which was recorded as 1 g-Fe3O4-75°C-20min, 1 g-CoFe2O4-75°C-20min, 1 g-ZnFe2O4-75°C-20min, 1 g-Fe3O4-100°C-20min, 1 g-CoFe2O4-100°C-20min, 1 g-ZnFe2O4-100°C-20min, 1 g-Fe3O4-125°C-20min, 1 g-CoFe2O4-125°C-20min, 1 g-ZnFe2O4-125°C-20min, 1 g-Fe3O4-150°C-20min, 1 g-CoFe2O4-150°C-20min, 1 g-ZnFe2O4-150°C-20min samples.

[0079] Comparative Example 1, Comparative Examples 1-3, although the system with nano-oxide was added, the electronic nose response was improved, but the volatile matter of the system with nano-copper oxide was much higher than that of other systems, indicating that nano-copper oxide had the strongest catalytic effect on salmon oil flavor (as shown in Figure 9 ). In the comparison of lipid composition, nano-copper oxide had the strongest catalytic effect on salmon oil oxidation, which was significantly different from other samples (as shown in Figure 10 ). In the comparison of fluorescent oxidation intermediate content, the lipid composition of the 1 g-CuO-100°C-20min sample was similar to that of the 150°C-20min sample, and the other nano-material systems were all 125°C samples (1 g-Fe3O4-125°C-20min, 1 g-CoFe2O4-125°C-20min, 1 g-ZnFe2O4-125°C-20min) which were similar to the pure oil 150°C-20min sample, indicating that nano-copper oxide had the strongest catalytic oxidation effect (as shown in Figure 11). Therefore, the present application selects nano copper oxide as the catalyst for catalyzing the flavor formation of salmon oil.

[0080] The above provided examples are not intended to limit the scope of the present application, and the described steps are not intended to limit the execution order thereof. The modifications of the present application that are obvious to those skilled in the art in combination with the existing common knowledge also fall within the protection scope defined by the claims of the present application.

Claims

1. A method for flavor control of salmon oil, characterized in that, Includes the following steps: S1. Raw material pretreatment: Take salmon bones, wash them, cut them into pieces, freeze-dry them, and then crush them to obtain salmon bone powder. S2, Salmon bone oil extraction: The salmon bone powder obtained in S1 is mixed with water, and protease is added for enzymatic hydrolysis to separate the salmon oil; S3. Salmon oil heating: Add nano-metal oxide to the salmon oil obtained in S2, heat, and finally centrifuge to remove the nano-metal oxide to obtain salmon flavored essential oil; the nano-metal oxide is one of nano-copper oxide, iron tetroxide, cobalt ferrite, and zinc ferrite.

2. The method according to claim 1, characterized in that, In S2, the mass ratio of salmon bone powder to water is 1:2.5~3.

5.

3. The method according to claim 1, characterized in that, In step S2, the protease is one of a neutral protease, papain, or flavor protease; the amount of protease added is 1.0~2.5×10⁻⁶. 3 U / g salmon bone powder.

4. The method according to claim 1, characterized in that, In S2, the enzymatic hydrolysis conditions are 40°C for 4-6 hours.

5. The method according to claim 1, characterized in that, In S3, the mixing ratio of salmon oil to nano-metal oxide is 100:0.5~2, mL / g.

6. The method according to claim 1, characterized in that, In S3, the ratio of salmon oil to nano-metal oxide is 100:1~2, mL / g.

7. The method according to claim 1, characterized in that, In S3, the heating conditions are 100~125°C for 10~40 minutes.

8. The method according to claim 1, characterized in that, In S3, the heating conditions are 100°C for 20-30 minutes.

9. Salmon-flavored essential oil prepared by any one of claims 1 to 8.

10. The application of the salmon-flavored essential oil according to claim 9 in room fragrance sprays, essential oil diffusers, and candles.

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