Tags

Type your tag names separated by a space and hit enter

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS.
Foods. 2022 Aug 29; 11(17)F

Abstract

The present study aimed to ascertain how the volatile compounds changed throughout various processing steps when producing a smoke-flavored sea bass (Lateolabrax maculatus). The volatile compounds in different production steps were characterized by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 85 compounds were identified, and 25 compounds that may be considered as potential key compounds were screened by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Results indicated that aldehydes were the major volatile compounds throughout the processing. The characteristic volatile compound in fresh samples was hexanol, and curing was an effective method to remove the fishy flavor. The concentration of volatile compounds was significantly higher in dried, smoked, and heated samples than in fresh and salted samples. Aldehydes accumulated because of the drying process, especially heptanal and hexanal. Smoke flavoring was an important stage in imparting smoked flavor, where phenols, furans and ketones were enriched, and heating leads to the breakdown of aldehydes and alcohols. This study will provide a theoretical basis for improving the quality of smoke-flavored sea bass products in the future.

Links

Authors+Show Affiliations

College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao 266003, China.

College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao 266003, China.

College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao 266003, China.

College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao 266003, China.

College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao 266003, China.

College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao 266003, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36076799

Citation

Feng, Hua, et al. "Insight Into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax Maculatus) During Processing Via HS-SPME-GC-MS and HS-GC-IMS." Foods (Basel, Switzerland), vol. 11, no. 17, 2022.

Feng H, Timira V, Zhao J, et al. Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS. Foods. 2022;11(17).

Feng, H., Timira, V., Zhao, J., Lin, H., Wang, H., & Li, Z. (2022). Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS. Foods (Basel, Switzerland), 11(17). https://doi.org/10.3390/foods11172614

Feng H, et al. Insight Into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax Maculatus) During Processing Via HS-SPME-GC-MS and HS-GC-IMS. Foods. 2022 Aug 29;11(17) PubMed PMID: 36076799.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS. AU - Feng,Hua, AU - Timira,Vaileth, AU - Zhao,Jinlong, AU - Lin,Hong, AU - Wang,Hao, AU - Li,Zhenxing, Y1 - 2022/08/29/ PY - 2022/07/11/received PY - 2022/08/16/revised PY - 2022/08/20/accepted PY - 2022/9/9/entrez PY - 2022/9/10/pubmed PY - 2022/9/10/medline KW - HS-GC-IMS KW - HS-SPME-GC-MS KW - smoke flavoring KW - smoke-flavored sea bass KW - volatile compounds JF - Foods (Basel, Switzerland) JO - Foods VL - 11 IS - 17 N2 - The present study aimed to ascertain how the volatile compounds changed throughout various processing steps when producing a smoke-flavored sea bass (Lateolabrax maculatus). The volatile compounds in different production steps were characterized by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 85 compounds were identified, and 25 compounds that may be considered as potential key compounds were screened by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Results indicated that aldehydes were the major volatile compounds throughout the processing. The characteristic volatile compound in fresh samples was hexanol, and curing was an effective method to remove the fishy flavor. The concentration of volatile compounds was significantly higher in dried, smoked, and heated samples than in fresh and salted samples. Aldehydes accumulated because of the drying process, especially heptanal and hexanal. Smoke flavoring was an important stage in imparting smoked flavor, where phenols, furans and ketones were enriched, and heating leads to the breakdown of aldehydes and alcohols. This study will provide a theoretical basis for improving the quality of smoke-flavored sea bass products in the future. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/36076799/Insight_into_the_Characterization_of_Volatile_Compounds_in_Smoke_Flavored_Sea_Bass__Lateolabrax_maculatus__during_Processing_via_HS_SPME_GC_MS_and_HS_GC_IMS_ DB - PRIME DP - Unbound Medicine ER -