Analysis of Flavor Characteristics of Five Aquatic Raw Materials Based on Electronic Nose, HS-GC-IMS and HS-SPME-GC-MS

被引：0
|
作者：
Yu Y. [1 ]
Pang Y. [1 ]
Yuan T. [1 ]
Zhao X. [1 ]
Liu X. [1 ]
机构：
[1] College of Light Industry and Food Engineering, Guangxi University, Nanning
来源：
Science and Technology of Food Industry | 2021年 / 42卷 / 19期
关键词：
aquatic raw materials; gas chromatography-ion mobility spectrometry(GC-IMS); gas chromatography-mass spectrometry(GC-MS); key flavor compounds; volatile compounds;
D O I：
10.13386/j.issn1002-0306.2021030193
中图分类号：
学科分类号：
摘要：
The volatile flavor compounds of five dominant aquatic raw materials (Litopenaeus vannamei, Procypris merus, Tilapia, Nemipterus virgatus and Pinctada martensii) in Guangxi were studied. They were analyzed by using electronic nose, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace-solid phase micro-extraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) technology combined with sensory evaluation. The results showed that the fishy odors of the five aquatic raw materials was prominent. According to the analysis of electronic nose, inorganic sulfides, aromatic compounds (organic sulfides) and methyl compounds were the overall odors of the five aquatic raw materials. Among them, octanal, benzaldehyde (monomer), pentanal (monomer), 2-pentanone (monomer), 2-pinene, 2-butanone (monomer), butanal (dimer), ethyl propanoate, hexanal (monomer), benzaldehyde (dimer), heptanal (monomer) were considered to be the common compounds of the five aquatic raw materials. A total of 57 volatile compounds were identified by GC-MS. Alcohols, aldehydes and aromatic compounds were considered to be the main volatile compounds of five aquatic raw materials. 1-Octen-3-ol and nonanal were the key flavor compounds of five aquatic raw materials. © 2021 Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：106 / 117
页数：11
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