期刊
FOOD RESEARCH INTERNATIONAL
卷 115, 期 -, 页码 32-43出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2018.07.056
关键词
Eel; Volatiles; Extraction methods; E-Nose; GC x GC-QTOF; Fingerprinting
资金
- National Key Research and Development Program of China [2016YFD0400404, 2018YFD0400603]
- Major Research and Development Program of Xinjiang Uygur Autonomous Region [2017B01004-4]
Fresh and grilled eel were investigated with respect to their volatile compounds and different fingerprinting techniques. An electronic nose (e-Nose) was applied to distinguish the odor between fresh and grilled eels. Purge and trap (P&T) and solvent-assisted flavor evaporation (SAFE) method were used to extract volatile compounds and further analyzed by a gas chromatographic combined with quadrupole mass spectrometry (GC-MS) and a two-dimensional gas chromatographic combined with hybrid quadrupole time-of-flight mass spectrometry (GC x GC-QTOF). SAFE extracted more ketone, alcohol and high boiling volatiles in eels than P&T. Considering some distinct compounds extracted by P&T, a P&T and SAFE combined method was chosen. There were 155 volatiles detected in fresh and grilled eels, 93 volatiles were identified. Due to the higher peak capacity, GC x GC-QTOF detected 39 compounds more than GC-MS. The key characteristic volatiles of grilled eel were methyl propyl disulfide, dimethyl trisulfide, heptane, octane, and camphene. Volatile fingerprinting can be a reference benchmark for identification and quality appraisal of fresh and grilled eel products.
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