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- Title
Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography--mass spectrometry--olfactometry.
- Authors
Ning-Ping Tao; Rong Wu; Pei-Gen Zhou; Sai-Qi Gu; Wei Wu
- Abstract
The volatile and odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) were analyzed by gas chromatography--mass spectrometry--olfactometry (GC--MS--O). The volatile compounds were extracted by the simultaneous distillation--extraction (SDE) method, then separated and identified by GC--MS. Odor-active compounds in the SDE extract were characterized by GC--MS--O. A total of 68 volatile compounds were found, including 23 aldehydes, 10 alcohols, nine ketones, 17 N- or S-containing compounds and aromatics, three acids, three alkanes, and three esters. Of these, 31 odor-active compounds were detected and identified. Trimethylamine (fishy), octanal (grassy, leafy, green), (E)-2-octenal (roast, fatty), 1-octen-3-ol (fishy, fatty, mushroom, grassy), 2-ethyl-1-hexanethiol (cooked fish), (E,E)-2,4-octadienal (cooked meat, sweet), 2-acetylthiazole (meaty, roast, nutty, sulfur), 2-acetylpyrrole (nutty, walnut, bread) were identified as the key odorants in the cooked meat of farmed obscure puffer based on posterior intensity and time-intensity methods.
- Subjects
CHINA; FOOD chemistry methodology; ALDEHYDE analysis; ALKANE analysis; ANALYTICAL chemistry; COOKING; FISHES; GAS chromatography; KETONES; MASS spectrometry; ODORS; RESEARCH funding; VOLATIZATION; DESCRIPTIVE statistics
- Publication
Journal of Food & Drug Analysis, 2014, Vol 22, Issue 4, p431
- ISSN
1021-9498
- Publication type
Article
- DOI
10.1016/j.jfda.2014.02.005