Determination of volatile compounds to characterize fish spoilage using headspace/mass spectrometry and solid‐phase microextraction/gas chromatography/mass spectrometry

Abstract

Changes in volatile compounds were monitored in whiting (Merlangius merlangus), cod (Gadus morhua) and mackerel (Scomber scombrus) and related to spoilage. Data are presented from headspace/mass spectrometric (HS/MS) analysis and solid-phase microextraction/gas chromatographic/mass spectrometric (SPME/GC/MS) analysis at two time points (day 0 and day 10) during storage at 4 • C. HS/MS revealed 24 ions that could be used as markers of spoilage. SPME/GC/MS identified 86 compounds, 20 of which could perhaps be used to characterize freshness: principally alcohols, ketones, aldehydes and C 2 -C 11 esters. Compounds common to the three species studied appear to be generated by microbial degradation.

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

“…The level of 1-octen-3-ol, which produces a characteristic off flavor upon oxidation by lipoxygenase, decreased from 6.07% to 4.65%. It was reported that short-chain volatile carbonyls and unsaturated alcohols can be formed from the oxidization of PUFAs by lipoxygenase (Duflos et al, 2006). Alkanes in the TP-treated hydrolysate increased from 13.29% to 27.45%; in particular, n-hexane increased by 208.31%, and n-heptane increased by 101.80%.…”

“…Among the aldehydes, 2,4-heptadienal and (Chung et al, 2001;Chung et al, 2002;Lin et al, 2014) Note: '--' indicates that the corresponding compound was not detected. 2,4-decadienal, which are formed from the autoxidation of unsaturated fatty acids, have been identified as common odor compounds in aquatic products (Duflos, et al, 2006;Iglesias and Medina, 2008). Moreover, saturated aldehydes, such as n-pentanal, n-heptanal and n-octanal, have been identified as the primary contributor to the lipase taste, and n-hexanal has been associated with the characteristic flavor and odor that are described as rancid and grassy (Duflos et al, 2006;Iglesias and Medina, 2008;Shi et al, 2009).…”

“…2,4-decadienal, which are formed from the autoxidation of unsaturated fatty acids, have been identified as common odor compounds in aquatic products (Duflos, et al, 2006;Iglesias and Medina, 2008). Moreover, saturated aldehydes, such as n-pentanal, n-heptanal and n-octanal, have been identified as the primary contributor to the lipase taste, and n-hexanal has been associated with the characteristic flavor and odor that are described as rancid and grassy (Duflos et al, 2006;Iglesias and Medina, 2008;Shi et al, 2009). Ketones, such as the detected 3-octanone, 2,3-octanedione, 2-nonanone and 3-undecen-2-one, which are mainly formed by lipid and amino acid degradation, contribute to sweet, floral, fruity flavors but are not rancid, although 2,3-octanedione has a grassy flavor attribute (Cha et al, 1993;Young et al, 1997).…”

“…Specific compounds of alcohols, ketones and aldehydes such as 2-methylpropanal, 2-methylbutanal, 2-pentanone, butylaldehyde, n-hexanal, n-heptenal, trans-4-heptenal, cis-3-hexenol, trans,cis-2,4-decadienal, trans-4-heptenal and 1-penten-3-one are considered contributors to the characteristic odor of aquatic products (Fukami et al, 2002;Hirano et al, 1992;Khiari and Bruchet, 1999;Yoshiwa et al, 1997). In addition, dimethyl trisulfide and 2-ethylpyridine were reported to be principal contributors to the distinctive odor (Duflos et al, 2006;Fukami et al, 2002). Geosmin and 2-methylisoborneol, which are the major cause of off odor in freshwater and aquacultured fish, are adsorbed from water and predominantly stored in fat tissue (Howgate, 2004).…”

Electronic Nose: Current Status and Future Trends

“…[90][91][92] In search of further spoilage markers, Duflos et al identified 20 common volatiles from whiting, mackerel, and cod. 90 For these substances, the contribution to the entire smell of the fish is partially known. 93 It was shown that the characteristic spoilage compounds fluctuate significantly from one species to another.…”