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Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments.
Food Chem. 2022 Dec 15; 397:133773.FC

Abstract

In this study, key aroma compounds of low-salt fermented sour fish were characterized using headspace solid-phase micro extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), odor activity values (OAV) and aroma recombination and omission experiments. Eighty-eight volatile compounds, including esters, aldehydes, alcohols, acids, furans and pyrazines, were identified by HS-SPME-GC-MS. Eighteen aroma-active compounds were quantified by employing calculation of OAV greater than 1. A recombination aroma model prepared using aroma-active compounds based on the odorless fish matrix sensorially matched the aroma of fermented sour fish with a score of 4.5 out of 5. The omission experiment showed that 7 out of 18 compounds had a significant contribution to the overall aroma (P < 0.05). The key aroma compounds of fermented sour fish were concluded to be ethyl acetate (OAV = 189), ethyl hexanoate (OAV = 66), isoamyl acetate (OAV = 424), ethyl butyrate (OAV = 26), hexanal (OAV = 49), 1-hexadecanal (OAV = 14) and 2-pentylfuran (OAV = 13).

Authors+Show Affiliations

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu1800, Wuxi, Jiangsu 214122, China.State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu1800, Wuxi, Jiangsu 214122, China. Electronic address: g_pei1988@163.com.State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu1800, Wuxi, Jiangsu 214122, China. Electronic address: xiaws@jiangnan.edu.cn.State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu1800, Wuxi, Jiangsu 214122, China.Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117546, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China.State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu1800, Wuxi, Jiangsu 214122, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35908468

Citation

Zhang, Xiaojing, et al. "Characterization of Key Aroma Compounds in Low-salt Fermented Sour Fish By Gas Chromatography-mass Spectrometry, Odor Activity Values, Aroma Recombination and Omission Experiments." Food Chemistry, vol. 397, 2022, p. 133773.
Zhang X, Gao P, Xia W, et al. Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments. Food Chem. 2022;397:133773.
Zhang, X., Gao, P., Xia, W., Jiang, Q., Liu, S., & Xu, Y. (2022). Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments. Food Chemistry, 397, 133773. https://doi.org/10.1016/j.foodchem.2022.133773
Zhang X, et al. Characterization of Key Aroma Compounds in Low-salt Fermented Sour Fish By Gas Chromatography-mass Spectrometry, Odor Activity Values, Aroma Recombination and Omission Experiments. Food Chem. 2022 Dec 15;397:133773. PubMed PMID: 35908468.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments. AU - Zhang,Xiaojing, AU - Gao,Pei, AU - Xia,Wenshui, AU - Jiang,Qixing, AU - Liu,Shaoquan, AU - Xu,Yanshun, Y1 - 2022/07/26/ PY - 2022/04/14/received PY - 2022/07/10/revised PY - 2022/07/21/accepted PY - 2022/8/1/pubmed PY - 2022/9/1/medline PY - 2022/7/31/entrez KW - 1-Hexadecanal (PubChem CID: 984) KW - 2-Pentylfuran (PubChem CID: 19602) KW - Aroma recombination and aroma omission KW - Aroma-active compounds KW - Ethyl acetate (PubChem CID: 31265) KW - Ethyl acetate (PubChem CID: 8857) KW - Ethyl butyrate (PubChem CID: 7762) KW - Fermented sour fish KW - Hexanal (PubChem CID: 6184) KW - Isoamyl acetate (PubChem CID: 31276) SP - 133773 EP - 133773 JF - Food chemistry JO - Food Chem VL - 397 N2 - In this study, key aroma compounds of low-salt fermented sour fish were characterized using headspace solid-phase micro extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), odor activity values (OAV) and aroma recombination and omission experiments. Eighty-eight volatile compounds, including esters, aldehydes, alcohols, acids, furans and pyrazines, were identified by HS-SPME-GC-MS. Eighteen aroma-active compounds were quantified by employing calculation of OAV greater than 1. A recombination aroma model prepared using aroma-active compounds based on the odorless fish matrix sensorially matched the aroma of fermented sour fish with a score of 4.5 out of 5. The omission experiment showed that 7 out of 18 compounds had a significant contribution to the overall aroma (P < 0.05). The key aroma compounds of fermented sour fish were concluded to be ethyl acetate (OAV = 189), ethyl hexanoate (OAV = 66), isoamyl acetate (OAV = 424), ethyl butyrate (OAV = 26), hexanal (OAV = 49), 1-hexadecanal (OAV = 14) and 2-pentylfuran (OAV = 13). SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/35908468/Characterization_of_key_aroma_compounds_in_low_salt_fermented_sour_fish_by_gas_chromatography_mass_spectrometry_odor_activity_values_aroma_recombination_and_omission_experiments_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(22)01735-6 DB - PRIME DP - Unbound Medicine ER -