Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method. A total of 30 aroma compounds were initially determined, and these compounds contribute to the aroma of fried...

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Detalles Bibliográficos
Autores principales: Liu, Mingyuan, Zhao, Xiaoying, Zhao, Mouming, Liu, Xiaoling, Pang, Yiyang, Zhang, Meishuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870898/
https://www.ncbi.nlm.nih.gov/pubmed/35205971
http://dx.doi.org/10.3390/foods11040494
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author Liu, Mingyuan
Zhao, Xiaoying
Zhao, Mouming
Liu, Xiaoling
Pang, Yiyang
Zhang, Meishuo
author_facet Liu, Mingyuan
Zhao, Xiaoying
Zhao, Mouming
Liu, Xiaoling
Pang, Yiyang
Zhang, Meishuo
author_sort Liu, Mingyuan
collection PubMed
description The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method. A total of 30 aroma compounds were initially determined, and these compounds contribute to the aroma of fried tilapias. The key volatile compounds in fried tilapia were quantitatively analyzed by GC-MS, and the volatile compounds in soybean-fried tilapia were studied by flavor recombination and deletion experiments. Trimethylamine, hexanal, 2,3-dimethylpyrazine, dimethyl trisulfide, trans-2-octenal, 2,3-dimethyl-5-ethylpyrazine, (E)-2-nonenal, 2-propyl-pyridine, and (E,E)-2,4-decadienal were finally determined to be the key volatile compounds in soybean-fried tilapia.
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spelling pubmed-88708982022-02-25 Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept Liu, Mingyuan Zhao, Xiaoying Zhao, Mouming Liu, Xiaoling Pang, Yiyang Zhang, Meishuo Foods Article The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method. A total of 30 aroma compounds were initially determined, and these compounds contribute to the aroma of fried tilapias. The key volatile compounds in fried tilapia were quantitatively analyzed by GC-MS, and the volatile compounds in soybean-fried tilapia were studied by flavor recombination and deletion experiments. Trimethylamine, hexanal, 2,3-dimethylpyrazine, dimethyl trisulfide, trans-2-octenal, 2,3-dimethyl-5-ethylpyrazine, (E)-2-nonenal, 2-propyl-pyridine, and (E,E)-2,4-decadienal were finally determined to be the key volatile compounds in soybean-fried tilapia. MDPI 2022-02-09 /pmc/articles/PMC8870898/ /pubmed/35205971 http://dx.doi.org/10.3390/foods11040494 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Liu, Mingyuan
Zhao, Xiaoying
Zhao, Mouming
Liu, Xiaoling
Pang, Yiyang
Zhang, Meishuo
Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept
title Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept
title_full Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept
title_fullStr Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept
title_full_unstemmed Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept
title_short Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept
title_sort characterization of the key aroma constituents in fried tilapia through the sensorics concept
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870898/
https://www.ncbi.nlm.nih.gov/pubmed/35205971
http://dx.doi.org/10.3390/foods11040494
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