Volatile components of American silver carp analyzed by electronic nose and MMSE‐GC‐MS‐O

Abstract

We evaluated the characteristic odor substances in Asian carp meat, which are prevalent in the Great Lakes, to provide a foundation for resource utilization and removing its fishy smell. Three Mono Trap RCC18 adsorbents were used to extract samples. Volatile components were analyzed by gas phase‐olfaction‐mass spectrometry. The main odor‐active substances were identified by aroma extraction dilution analysis. The overall odor profile was analyzed by electronic nose. Overall sensory evaluation showed that metallic and grassy in Chinese carp were heavier than those in American. Trimethylamine, ketones, aldehydes, and alcohols were the main odor components in the two species. Flavor dilution factors indicated that hexanal (grassy), 1‐octen‐3‐ol (mushroom‐like), and 2,3‐pentanedione (milky) were important. Trimethylamine, 1‐pentene‐3‐ol, 2,3‐pentanedione, pentanal, 3‐methyl‐1‐butanol, hexanal, 1‐Hexanol, heptanal, 1‐heptanol, 1‐octen‐3‐ol, octanal, 2,3‐pentanedione. D‐limonene, nonanal, decanal, and naphthalene were the main flavor substances. The contents and intensities of volatile substances are generally higher in American than in Chinese silver carp. Practical applications The large numbers of American silver carp are problematic in the Great Lakes. Pollution of the water environment may cause contamination in the fish body and the smell of freshwater fish is heavy and unacceptable. This study focuses on the odor of American silver carp to provide a foundation for later deodorization to increase utilization of the American silver carp.

Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

“…This odour characteristic can carry favourable or unfavourable connotations. For example, overt ‘fish‐like’ odour is often associated with the spoilage of aquatic animal products and is highlighted as a quality deficit 69–72 . However, a deficiency of this attribute can cause aquatic animal products to lack odour complexity and be considered bland 3,30,73 .…”

“…For example, overt 'fish-like' odour is often associated with the spoilage of aquatic animal products and is highlighted as a quality deficit. [69][70][71][72] However, a deficiency of this attribute can cause aquatic animal products to lack odour complexity and be considered bland. 3,30,73 It appears that mild 'fish-like' odours are favourable in aquatic animals, whilst overt 'fish-like' odours represent an important flavour quality deficit.…”

Removal of the fishy malodor from Bangia fusco‐purpurea via fermentation of Saccharomyces cerevisiae , Acetobacter pasteurianus , and Lactobacillus plantarum

“…It was obvious that the fishy odorant candidates, for example, 1‐octen‐3‐ol, hexanal, non‐(2 E )‐enal, and ( E , E )‐2,4‐decadienal, disappeared after the fermentation. Subsequently, OAVs were analyzed by dividing the contents with related thresholds according to literatures (Anupam et al., 2010; Chen et al., 2016; Guo et al., 2019; Jia et al., 2019; Liu et al., 2019; Lu et al., 2019; Marsil & Laskonis, 2014; Mu et al., 2017; Narbona et al., 2010; Qian & Wang, 2005; Van Gemert, 2011). In the untreated B .…”

“…In order to elucidate whether changes of fishy odorant candidates were responsible to the decreased fishy note or not, potential contributors of fishy note, for example, 1-octen-3-ol, hexanal, non-(2E)-enal, (E,E)-2,4-decadienal, 3,5-octadien-2-one, and 2-pentyl-furan, were quantitatively analyzed using their standards curves correspondingly. As shown in et al, 2010;Chen et al, 2016;Guo et al, 2019;Jia et al, 2019;Liu et al, 2019;Lu et al, 2019;Marsil & Laskonis, 2014;Mu et al, 2017;Narbona et al, 2010;Qian & Wang, 2005;Van Gemert, 2011). In the untreated B. fusco-purpurea, OAVs of 1-octen-3-ol, non-(2E)-enal, (E,E)-2,4-decadienal, 2-pentyl-furan, 2-octen-1-ol, and nonanal were 4,693, 1,275, 1,000, 3,376, 1,928, and 7,045, respectively (Table 3).…”

Analysis of Volatile Components of Auricularia auricula from Different Origins by GC-MS Combined with Electronic Nose

“…1-Octene-3-ol was detected in all the samples and belonged to key compounds according to the rule of ROAV in all of them as expected, because this compound was also known as mushroom alcohol with the aroma of fresh mushroom, licorice, and rose. Besides, it can also be used as pharmaceutical raw materials and spices [32]. 2-Pentylfuran has the aroma of fruit, bean, and similar vegetables [33] and it was also detected in the four origins.…”