| Title: | "Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography-Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies" |
| Author(s): | An Y; Wen L; Li W; Zhang X; Hu Y; Xiong S; |
| Address: | "Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, P. R. China. College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China. College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatography-ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies. Surimi gels with different WOF levels were prepared by different gelling temperatures, and surimi gels heated at 90, 100, and 121 degrees C were considered as the samples with light, strong, and medium WOF, respectively. Based on the quantification and odor activity values, 14 aldehydes, 2 ketones, 3 alcohols, 2 benzene-containing compounds, 2 N-containing compounds, 3 S-containing compounds, 3 lactones, undecanoic acid, and 4-methylphenol were recombined to build a spiked model for surimi gels with the strongest WOF, which showed the highest similarity with the original sample. Finally, a triangle test involving omission of the aroma compounds from the spiked model proved that the WOF in surimi gels was attributed to (E,E)-2,4-decadienal, heptanal, octanal, nonanal, decanal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal, (E,E)-2,4-heptadienal, 2,3-pentanedione, 2,6-dimethylpyrazine, 2-propylpyridine, benzothiazole, 2-methoxybenzenethiol, and 2-furfurylthiol" |
| Keywords: | Animals *Carps Gas Chromatography-Mass Spectrometry Gels Ion Mobility Spectrometry Ketones/analysis Odorants/analysis Olfactometry Plant Extracts Smell *Volatile Organic Compounds/chemistry aroma extract dilution analysis aroma recombination omission stud; |
| Notes: | "MedlineAn, Yueqi Wen, Li Li, Wenrong Zhang, Xuezhen Hu, Yang Xiong, Shanbai eng 2022/07/26 J Agric Food Chem. 2022 Aug 3; 70(30):9451-9462. doi: 10.1021/acs.jafc.2c02119. Epub 2022 Jul 25" |
