Large volume headspace GC/MS analysis for the identification of volatile compounds relating to seafood decomposition

Abstract

Decomposition in seafood products in the United States is monitored by the Food and Drug Administration (FDA) laboratories using sensory testing, which requires highly trained analysts. A large‐volume headspace (LVHS) gas chromatography/mass spectrometry (GC/MS) method was developed to generate analytical results that can be directly compared to sensory evaluation. Headspace vapor was withdrawn from a 1‐L vial containing 50 g seafood sample using a large volume headspace autosampler. Various volatile compounds were collected simultaneously. Analytes were preconcentrated by a capillary column trapping system and then sent through a cryo‐focuser mounted onto the GC injector. A selected ion monitoring (SIM) MS acquisition method was used to selectively monitor 38 compounds of interest. Samples of red snapper, croaker, weakfish, mahi‐mahi, black tiger shrimp, yellowfin tuna, and sockeye salmon that have been assessed and scored by an FDA National Seafood Sensory Expert (NSSE) were used for method performance evaluation. Characteristic compounds potentially associated with seafood quality deterioration for each seafood species were identified by quantitative analysis using pooled matrix‐matched calibrations and two‐sample t‐test statistical analysis. Classification of fresh and decomposed samples was visualized on the analysis of variance (ANOVA)–principal component analysis (PCA) score plots. The results determined that the LVHS‐GC/MS technique appeared promising as a screening tool to identify compounds representative of sensory analysis.

Karakteristik mutu dan kandungan senyawa volatil bekasam cumi-cumi dengan lama fermentasi yang berbeda

“…Pengujian Kandungan Senyawa Volatil (Wang et al, 2022) Sampel bekasam cumi-cumi 1 g dimasukkan ke dalam vial sebagai tempat penampung sampel yang terbuat dari kaca. Sampel diinjeksi ke alat GC-MS. Sampel dimasukkan dalam injection port pada GC dan dilakukan proses desorbsi selama 5 menit.…”

Effect of Artificial Light on the Lipid Oxidation of Whole, Cooked Northern Shrimp (Pandalus Borealis) During Frozen Storage

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