Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry

Abstract

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The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking

“…The aldehydes detected included pentanal, 3-methylbutanal, 2-methylbutanal, and hexanal; the alcohols detected included 1-butanol and 3-methyl-3-buten-1-ol; the ketones detected included acetoin, propyl methyl ketone, and 2,3-pentanedione; the esters detected included propyl acetate and ethyl 2-methylpropanoate; and the acid detected included acetic acid and propionic acid. Cui et al [ 23 ] analyzed the volatile components of squid ( Illex argentinus ) cooked with different cooking methods, detected 99 volatile compounds, and determined 43 specific volatile compounds. The difference of the results may be related to different detection and analysis methods, different squid varieties, processing temperature, and GC × IMS Library Search retrieval database.…”

“…The decrease or increase in the concentrations of compounds in SMM might be attributable to the reaction or decomposition induced by thermal treatment. Cui et al [ 23 ] found the highest contents of 1-propene-3-methylthio, furaneol, linalool, and nonanoic acid in raw squid ( Illex argentinus ); heptanal and N, N-diethylethanamine in BO squid; furfural and 2-methyl-1-propanol in ST squid; and n-propyl acetate and acetic acid ethyl ester in SV squid, which are inconsistent with our results, and the possible reason is the difference of squid species. Deng et al [ 52 ] found the highest contents of acetoin, pentadecanoic acid, dimethylamine, furfural, and n-hexadecanoic acid in raw North Pacific squid ( Todarodes pacificus ); benzothiazole, n-hexadecanoic acid, benzaldehyde, benzyl alcohol, and pyridine in freeze-dried squids; acetoin, methional, pyrazine, 2,6-dimethyl, benzyl alcohol, and benzaldehyde in hot-air-dried squids; and acetoin, n-hexadecanoic acid, tetradecane, tetradecanoic acid, and benzothiazole in heat pump-dried squids.…”

“…Volatile components are important features of foods that influence consumer preferences. The volatile changes of boiled squid ( Todarodes pasificaus ( Surume ika ), Loligo bleekeri ( Yari ika )) and the volatile components of squid ( Illex argentinus ) have been investigated [ 22 , 23 ], and the factors affecting flavors were dependent on species of squid [ 24 ]. However, no studies were devoted to assessing how the cooking treatments affect the volatile compounds of squid ( Symplectoteuthis oualaniensis ).…”

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

“…Different lowercase letters in the same row mark significant differences (p < 0.05). Journal of Food Quality trimer), influenced by the content and attributes of the specific volatile substance [11,30,33]. Figure 2(a) (left to right) shows the volatile compounds of meatball were BF, DFF, and HAF, respectively.…”

“…Figure 4 also shows that the kinds and contents of volatile components in HAF samples are more abundant than those in DFF samples, implying better flavor attributes. e volatile flavor components during meatball frying are very complicated, generally containing aldehydes, alcohols, ketones, terpene derivatives, hydrocarbons, and a small amount of organic compounds such as furan, thioether, and naphthalene [17,33]. In order to better characterize the changes of various volatile compounds, the relative content changes of volatile components in giant salamander meatballs with different frying methods were obtained according to the signal intensity of the compounds on the fingerprint, shown in Figure 5.…”