Determination of volatile compounds in turbot (<i>Psetta maxima</i>) during refrigerated storage by headspace solid‐phase microextraction and gas chromatography–mass spectrometry

Xu, Yongxia; Liu, Ying; Jiang, Chen; Zhang, Chaomin; Li, Xuepeng; Zhu, Danshi; Lǐ, Jiànróng

doi:10.1002/jsfa.6581

Cited by 65 publications

(31 citation statements)

References 33 publications

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“…Although the possibility for H 2 S production was found, this VOC was not found in the headspace analysis. In contrast, trimethylamine (TMA), which is often considered as an odour marker for the evaluation of seafood freshness (Xu et al ., ), was found in the headspace during storage, although its presence could not be correlated with microbial growth in this study. This is in accordance with results from the biochemical characterization, as all B. thermosphacta and V. salmoninarum isolates were negative for the formation of TMA.…”

Section: Discussioncontrasting

confidence: 77%

“…All three are methylketones that can be generated from amino acid degradation, Maillard reaction or microbial oxidation. They are known to contribute to floral and sweet flavours (Fratini et al ., ) and have been found as volatiles in headspace of stored seafood such as turbot, precooked prawn, and barnacles (Soncin et al ., ; Fratini et al ., ; Xu et al ., ). 2‐heptanone is formed by Carnobacterium species in cooked and peeled Pandalus borealis shrimp when stored under MAP conditions (Laursen et al .…”

Section: Discussionmentioning

confidence: 97%

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Spoilage potential ofVagococcus salmoninarumin preservative-free, MAP-stored brown shrimp and differentiation fromBrochothrix thermosphactaon streptomycin thallous acetate actidione agar

Calliauw¹,

Horemans

Broekaert³

et al. 2016

J Appl Microbiol

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Section: Discussioncontrasting

confidence: 77%

Section: Discussionmentioning

confidence: 97%

Spoilage potential ofVagococcus salmoninarumin preservative-free, MAP-stored brown shrimp and differentiation fromBrochothrix thermosphactaon streptomycin thallous acetate actidione agar

Calliauw¹,

Horemans

Broekaert³

et al. 2016

J Appl Microbiol

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“…Six alkanes including decane, undecane, dodecane, tridecane, tetradecane and pentadecane were detected in all samples (Table ). It has been reported that C8‐C19 alkanes did not have important effect on flavour because of their high odour threshold values (Xu et al ., ). One alkene, limonene, generally derived from spices, was also found in samples.…”

Section: Resultsmentioning

confidence: 97%

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

Gao

Wang

Jiang

et al. 2016

Int J of Food Sci Tech

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Summary Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish was studied. Lactobacillus plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31, isolated from Suan yu, were selected as starter cultures. Volatiles were extracted by headspace solid‐phase microextraction (SPME) and analysed by gas chromatography–mass spectrometry technology (GC‐MS). Esters and alcohols were the main components of volatiles, accounting for over 50 percentage points in all samples. The highest content of esters (3034.54 μg kg−1) was observed in S1 inoculated with L. plantarum 120, while the highest content of alcohols (2164.53 μg kg−1) and ketones (379.98 μg kg−1) was detected in S3 inoculated with S. cerevisiae 31. The content of acids and aldehydes was lower in inoculated samples. Principal component analysis revealed that the volatile composition was primarily influenced by the nature of the starter cultures. L. plantarum 120 and S. xylosus 135 could accelerate fermentation.

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“…Gas chromatography-mass spectrometry (GC-MS) is a highly effective analytical instrument that is widely used to separate, identify and quantify volatile and semi-volatile compounds in fish products (Sandra, Tienpont, & David, 2003;Wang, Lee, Lewis, Kamath, & Archer, 1999;Xu et al, 2014). In the GC-MS system, analytes are separated due to their different strengths of interaction with the stationary phase, and then the "fingerprint" information of molecules is sensitively identified by the mass spectrometer (Abraham, Poole, & Poole, 1999;Sneddon, Masuram, & Richert, 2007).…”

Section: Introductionmentioning

confidence: 99%

Aroma Profile Characterization of Mahi‐Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography‐Mass Spectrometry

Bai

Baker

Goodrich-Schneider

et al. 2019

Journal of Food Science

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Alcohols, aldehydes, ketones, amines, and sulfur compounds are essential aroma compounds related to fish flavor and spoilage. Gas chromatography‐mass spectrometry (GC‐MS) is an instrument that is widely used to identify and quantify volatile and semi‐volatile compounds in fish products. In this research, a simple and accurate GC‐MS method was developed to determine the aroma profile of mahi‐mahi and tuna for chemical indicators of spoilage. In the developed GC‐MS method, trichloroacetic acid (TCA) solution was used to extract analytes from homogenized fish samples. The purge and trap system was used for sample introduction, and the GC‐MS with an RTX‐Volatile Amine column was able to separate compounds without a derivatization procedure. The created purge and trap gas chromatography‐mass spectrometry (PT‐GC‐MS) method could identify and quantify twenty aroma compounds in mahi‐mahi (Coryphaena hippurus) and 16 volatile compounds in yellowfin tuna (Thunnus albacares) associated with fish spoilage. The amines (dimethylamine, trimethylamine, isobutylamine, 3‐methylbutylamine, and 2‐methylbutanamine), alcohols (2‐ethylhexanol, 1‐penten‐3‐ol and isoamyl alcohol, ethanol), aldehydes (2‐methylbutanal, 3‐methylbutanal, benzaldehyde), ketones (acetone, 2,3‐butanedione, 2‐butanone, acetoin), and dimethyl disulfide strongly statistically correlated with poorer quality tuna and mahi‐mahi and were considered as the key spoilage indicators. Practical Application A simplified and rapid purge and trap gas chromatography‐mass spectrometry (PT‐GC‐MS) method developed in this research was able to identify and quantify important spoilage compounds in mahi‐mahi and yellowfin tuna. This method is an efficient analytical method for determining volatile profiles of fish samples for industry analytical labs or the government. The identified analytical quality markers can be used to monitor the spoilage level of tuna and mahi‐mahi.

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Determination of volatile compounds in turbot (Psetta maxima) during refrigerated storage by headspace solid‐phase microextraction and gas chromatography–mass spectrometry

Abstract: SPME-GC-MS combined with PCA may be a useful method for monitoring the volatile profile characteristics of turbot during storage, which could be potentially used for freshness evaluation.

Cited by 65 publications

References 33 publications

Spoilage potential ofVagococcus salmoninarumin preservative-free, MAP-stored brown shrimp and differentiation fromBrochothrix thermosphactaon streptomycin thallous acetate actidione agar

Spoilage potential ofVagococcus salmoninarumin preservative-free, MAP-stored brown shrimp and differentiation fromBrochothrix thermosphactaon streptomycin thallous acetate actidione agar

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

Aroma Profile Characterization of Mahi‐Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography‐Mass Spectrometry

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