Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products |
| |
Authors: | Yuanyuan Zhang Long Tang Yu Zhang Huanlu Song Ali Raza Wenqing Pan Lin Gong Can Jiang |
| |
Affiliation: | 1.Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China;2.Hunan Province Jiapinjiawei Biotechnology Co., Ltd, Changde 415401, China;3.Wuzhou Testing Co., Ltd, Jining 273200, China |
| |
Abstract: | This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent-assisted flavor evaporation (SAFE), stir bar sorptive extraction (SBSE), liquid-liquid extraction (LLE), were compared and SPME was finally selected as the best extraction method for further study. The volatile odor compounds were analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS) techniques, and the key odor-active compounds were identified via aroma extract dilution analysis (AEDA) and relative odor activity value (r-OAV) calculation. A total of 38 volatile compounds were identified by GC-O-MS, among which 10 were declared as odor-active compounds. Whereas 39 volatile compounds were identified by GC × GC-O-MS, among which 12 were declared as odor-active compounds. The study results revealed that 1-octen-3-one, 2-pentylfuran, (E)-2-octenal, 1-octen-3-one, hexanal, 1-octen-3-ol, 6-methylhept-5-en-2-one, (E,Z)-2,6-nondienal and 2-ethyl-3,5-dimethylpyrazine were the key odor-active compounds in the fish soup. |
| |
Keywords: | fish scraps, fish soup, GC-O-MS, GC × GC-O-MS, AEDA, r-OAV |
|
|