Identification of volatile compounds in Antarctic krill (Euphausia superba) using headspace solid-phase microextraction and GC-MS

Abstract

Antarctic krill (Euphausia superba) has a very high economic value due to its enormous production, higher protein content, and nutritional value. This study presents a detailed optimization of the analysis of volatile flavor compounds from Antarctic krill by combining headspace solid-phase microextraction (HS-SPME) as the extracting method and gas chromatography/ mass spectrometry (GC-MS) as the analysis. An optimal solid-phase microextraction (SPME) fiber was selected, and the microextraction conditions were optimized using the response surface method (RSM). The Divinylbenzene/ Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) fiber showed the highest extraction efficiency and was selected for further optimization of extraction temperature, extraction time, and sodium chloride concentration. Forty-two types of volatile substances producing characteristic flavors were detected, seven of which contributed significantly to the flavor of Antarctic krill. Ethers, pyrazine, and aldehyde compounds contribute to the main flavor of Antarctic krill. The compounds 2-ethyl-3, 5-dimethyl-pyrazine, 2, 3, 5-trimethyl-6-ethylpyrazine, and 3-ethyl-2, 5-dimethyl-pyrazine produce the roasted flavor and the characteristic nutty odor. Moreover (E, Z)-2, 6-nonadienal adds a cucumber fragrance. The compounds 3-methyl-butanal and 3-methional play an important role in determining the overall flavor.ARTICLE HISTORY

Behavioural responses of humpback whales to food-related chemical stimuli

“…Krill extract is a mixture of various individual chemicals that could be detected by the whales’ chemoreceptors. A chemical analysis carried out on homogenized Antarctic krill samples showed that it contains several classes of volatile compounds that could be ligands for the whales’ olfactory receptors, including esters, aldehydes, ketones, pyrazines, hydrocarbons as well as DMS [65]. We also expect it to include a significant amount of peptides and amino acids since the krill used in our experiments is an enzymatic (subtilisin EC 3.4.21.14) hydrolysate.…”

Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract

“…6-Methyl-5-hepeten-2-one contributes to the lemongrass aroma [42] . Furans and pyrazines have nutty and roasted aromas [43] . 2-Pentyl-furan is the only furan identified in SFC, with a beany and grassy aroma.…”

“…It is also the major aroma compound occupying 32.5 % of the total volatile concentration, followed by naphthalene (17.5 %), an aromatic hydrocarbon with a camphor-like odor. However, based on TAV, nonanal is the major odor-contributing compound next to 3-ethyl-2,5-dimethylpyrazine, which smells like fat and citrus [43] . Four short-chain acids were identified in SFC, among which heptanoic acid is the major, followed by acetic acid.…”

Analyzing volatiles in brown rice vinegar by headspace solid-phase microextraction (SPME)–Arrow: Optimizing the extraction conditions and comparisons with conventional SPME

“…The suitability of a particular fiber coating for a specific analyte is related to the polarity of the extraction phase and the overall selectivity toward the analyte over other matrix components. [17] A considerable number of VOC-analysis studies using CAR/PDMS fibers have been reported with the aim of assessing vinegar quality. Mejıas et al [12] reported that the CAR/PDMS fiber exhibited better performance for determining acetates, alcohols, and aldehydes in Chinese vinegars compared to DVB/PDMS or PDMS fibers.…”