Vibration mill‐assisted complex enzyme hydrolysis for flavoring of freeze‐dried sea cucumber powder.

This study aims to analyze the flavor differences of freeze‐dried sea cucumber powder, processed for different time intervals, under vibration mill‐assisted complex enzyme hydrolysis using electronic nose (E‐nose) and gas chromatography‐ion mobility spectrometry (GC‐IMS). The results of principal component analysis by E‐nose showed distinction among the four groups of freeze‐dried sea cucumber powder (papain‐neutral protease (PN) and flavorzyme‐neutral protease (FN), processed for 60 and 80 min). The GC‐IMS revealed 35 volatile compounds. Subsequently, based on the fingerprint and heat map results, the flavor differences among the samples were clearly distinguished. When compared to the other three groups, the 60‐FN group exhibited a greater variety and quantity of volatile compounds such as octanal, heptanal, hexanal, (E, Z)‐2,6‐nonadienal, and nonanal. The 80‐PN group exhibited high amounts of 2‐propanone, ethylbenzene, ethyl acetate, and 2,5‐dimethylpyrazine. In addition, the vibration mill technique was considered to be a mild enzyme‐assisted method. Practical applications: This study found that different enzyme types and physical technology operation time can affect the different volatile flavor compounds of freeze‐dried sea cucumber powder, which can be quickly and effectively be identified by E‐nose and GC‐IMS technology to improve the flavor and quality of the product, while facilitating the rapid adjustment and development of the industry. Meanwhile, the results of the study could provide a reference for the deep processing and flavor improvement of the sea cucumber industry and make an important contribution to the related literature. In addition, this could also promote the development and application of non‐thermal processing technologies such as vibratory mill in the freeze‐dried sea cucumber powder industry. [ABSTRACT FROM AUTHOR]