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Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products
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...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572025/ https://www.ncbi.nlm.nih.gov/pubmed/36234714 http://dx.doi.org/10.3390/molecules27196177 |
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author | Zhang, Yuanyuan Tang, Long Zhang, Yu Song, Huanlu Raza, Ali Pan, Wenqing Gong, Lin Jiang, Can |
author_facet | Zhang, Yuanyuan Tang, Long Zhang, Yu Song, Huanlu Raza, Ali Pan, Wenqing Gong, Lin Jiang, Can |
author_sort | Zhang, Yuanyuan |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-9572025 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-95720252022-10-17 Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products Zhang, Yuanyuan Tang, Long Zhang, Yu Song, Huanlu Raza, Ali Pan, Wenqing Gong, Lin Jiang, Can Molecules Article 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. MDPI 2022-09-21 /pmc/articles/PMC9572025/ /pubmed/36234714 http://dx.doi.org/10.3390/molecules27196177 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 Zhang, Yuanyuan Tang, Long Zhang, Yu Song, Huanlu Raza, Ali Pan, Wenqing Gong, Lin Jiang, Can Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products |
title | Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products |
title_full | Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products |
title_fullStr | Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products |
title_full_unstemmed | Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products |
title_short | Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products |
title_sort | comparison of different volatile extraction methods for the identification of fishy off-odor in fish by-products |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572025/ https://www.ncbi.nlm.nih.gov/pubmed/36234714 http://dx.doi.org/10.3390/molecules27196177 |
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