Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)

被引：77

作者：

Leduc, Francois ^{[1
]}

Tournayre, Pascal ^{[2
]}

Kondjoyan, Nathalie ^{[2
]}

Mercier, Frederic ^{[2
]}

Malle, Pierre ^{[1
]}

Kol, Ossarath ^{[3
]}

Berdague, Jean Louis ^{[2
]}

Duflos, Guillaume ^{[1
]}

机构：

[1] ANSES, Lab Prod Peche, F-62200 Boulogne Sur Mer, France

[2] INRA, UR QuaPA T2A, F-63122 St Genes Champanelle, France

[3] Univ Lille 1, Unite Glycobiol Struct & Fonct, UMR CNRS 8576, F-59655 Villeneuve Dascq, France

来源：

FOOD CHEMISTRY | 2012年 / 131卷 / 04期

关键词：

Gas-chromatography-olfactometry; Mass spectrometry; Volatile compounds; Fish quality; Quality indicators; AROMA COMPOUNDS; IDENTIFICATION; FISH; FRESHNESS;

D O I：

10.1016/j.foodchem.2011.09.123

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this work was to reliably identify odorous compounds of European seabass (Dicentrarchus labrax) after 1,4 and 15 days of storage in order to find markers of freshness or spoilage. For this purpose, a dynamic headspace gas chromatography olfactometry device (DH-GC-MS/8O) was used with a panel of eight sniffers for comprehensive detection of odorants. One- and two-dimensional gas chromatography (GC-GC-MS/O) coupled with olfactometry and mass spectrometry gave reliable identification. More than 144 volatile compounds were detected in seabass flesh, of which only 13 proved to be odorant (their biochemical origins are discussed): methane-thiobis, thiophene, toluene + butanoic acid ethyl ester, hexanal, 1-hexanol, 1-octen-3-one, 1-octen-3-ol, dimethyl-trisulfide, octanal, 1-nonen-3-ol, (E)-2-nonenal and 2 unknown compounds. Amongst these compounds, only thiophene, hexanal, 1-octen-3-one, dimethyl-trisulfide, and 1-nonen-3-ol are proposed as markers of seabass quality. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1304 / 1311

页数：8

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