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Volatile components of American silver carp analyzed by electronic nose and MMSE-GC-MS-O.
J Food Biochem 2019; :e13006JF

Abstract

We evaluated the characteristic odor substances in Asian carp meat, which are prevalent in the Great Lakes, to provide a foundation for resource utilization and removing its fishy smell. Three Mono Trap RCC18 adsorbents were used to extract samples. Volatile components were analyzed by gas phase-olfaction-mass spectrometry. The main odor-active substances were identified by aroma extraction dilution analysis. The overall odor profile was analyzed by electronic nose. Overall sensory evaluation showed that metallic and grassy in Chinese carp were heavier than those in American. Trimethylamine, ketones, aldehydes, and alcohols were the main odor components in the two species. Flavor dilution factors indicated that hexanal (grassy), 1-octen-3-ol (mushroom-like), and 2,3-pentanedione (milky) were important. Trimethylamine, 1-pentene-3-ol, 2,3-pentanedione, pentanal, 3-methyl-1-butanol, hexanal, 1-Hexanol, heptanal, 1-heptanol, 1-octen-3-ol, octanal, 2,3-pentanedione. D-limonene, nonanal, decanal, and naphthalene were the main flavor substances. The contents and intensities of volatile substances are generally higher in American than in Chinese silver carp. PRACTICAL APPLICATIONS: The large numbers of American silver carp are problematic in the Great Lakes. Pollution of the water environment may cause contamination in the fish body and the smell of freshwater fish is heavy and unacceptable. This study focuses on the odor of American silver carp to provide a foundation for later deodorization to increase utilization of the American silver carp.

Authors+Show Affiliations

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China. Ministry of Agriculture Laboratory for Quality, Safety and Risk Assessment of Storage and Preservation of Aquatic Products, Shanghai, China.College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China. Ministry of Agriculture Laboratory for Quality, Safety and Risk Assessment of Storage and Preservation of Aquatic Products, Shanghai, China.College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China. Ministry of Agriculture Laboratory for Quality, Safety and Risk Assessment of Storage and Preservation of Aquatic Products, Shanghai, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31418891

Citation

Lu, Qi, et al. "Volatile Components of American Silver Carp Analyzed By Electronic Nose and MMSE-GC-MS-O." Journal of Food Biochemistry, 2019, pp. e13006.
Lu Q, Liu F, Bao J. Volatile components of American silver carp analyzed by electronic nose and MMSE-GC-MS-O. J Food Biochem. 2019.
Lu, Q., Liu, F., & Bao, J. (2019). Volatile components of American silver carp analyzed by electronic nose and MMSE-GC-MS-O. Journal of Food Biochemistry, pp. e13006. doi:10.1111/jfbc.13006.
Lu Q, Liu F, Bao J. Volatile Components of American Silver Carp Analyzed By Electronic Nose and MMSE-GC-MS-O. J Food Biochem. 2019 Aug 16;e13006. PubMed PMID: 31418891.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatile components of American silver carp analyzed by electronic nose and MMSE-GC-MS-O. AU - Lu,Qi, AU - Liu,Fangfang, AU - Bao,Jianqiang, Y1 - 2019/08/16/ PY - 2019/04/22/received PY - 2019/07/10/revised PY - 2019/07/20/accepted PY - 2019/8/17/entrez KW - electronic nose KW - fatty acids KW - gas chromatography-olfactometry-mass spectrometry KW - silver carp SP - e13006 EP - e13006 JF - Journal of food biochemistry JO - J. Food Biochem. N2 - We evaluated the characteristic odor substances in Asian carp meat, which are prevalent in the Great Lakes, to provide a foundation for resource utilization and removing its fishy smell. Three Mono Trap RCC18 adsorbents were used to extract samples. Volatile components were analyzed by gas phase-olfaction-mass spectrometry. The main odor-active substances were identified by aroma extraction dilution analysis. The overall odor profile was analyzed by electronic nose. Overall sensory evaluation showed that metallic and grassy in Chinese carp were heavier than those in American. Trimethylamine, ketones, aldehydes, and alcohols were the main odor components in the two species. Flavor dilution factors indicated that hexanal (grassy), 1-octen-3-ol (mushroom-like), and 2,3-pentanedione (milky) were important. Trimethylamine, 1-pentene-3-ol, 2,3-pentanedione, pentanal, 3-methyl-1-butanol, hexanal, 1-Hexanol, heptanal, 1-heptanol, 1-octen-3-ol, octanal, 2,3-pentanedione. D-limonene, nonanal, decanal, and naphthalene were the main flavor substances. The contents and intensities of volatile substances are generally higher in American than in Chinese silver carp. PRACTICAL APPLICATIONS: The large numbers of American silver carp are problematic in the Great Lakes. Pollution of the water environment may cause contamination in the fish body and the smell of freshwater fish is heavy and unacceptable. This study focuses on the odor of American silver carp to provide a foundation for later deodorization to increase utilization of the American silver carp. SN - 1745-4514 UR - https://www.unboundmedicine.com/medline/citation/31418891/Volatile_components_of_American_silver_carp_analyzed_by_electronic_nose_and_MMSE-GC-MS-O L2 - https://doi.org/10.1111/jfbc.13006 DB - PRIME DP - Unbound Medicine ER -
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