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Curr Res Food Sci

Title:		Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods
Author(s):		Zhao T; Cao Z; Yu J; Weng X; Benjakul S; Guidi A; Ying X; Ma L; Xiao G; Deng S;
Address:		"Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China. Sinopec Dalian Research Institute of Petroleum and Petrochemicals, Dalian Lioaning, 116045, China. Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, 324000, China. International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry. Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand. Department of Agriculture, Food and Environment (DAFE), Pisa University, Via Del Borghetto, 80, 56124, Pisa, Italy. Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China. Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China"
Journal Title:		Curr Res Food Sci
Year:		2022
Volume:		20220508
Issue:
Page Number:		813 - 822
DOI:		10.1016/j.crfs.2022.04.012
ISSN/ISBN:		2665-9271 (Electronic) 2665-9271 (Linking)
Abstract:		"The large yellow croaker, a species of fish found in the northwestern Pacific, is favored by consumers because of its prevalence in saltwater bodies, golden yellow abdomen, high calcium content, high protein, high fat content, and a flavor that originates from its lipids and volatile components. Volatile organic compounds significantly affect the aroma of food. In this work, electronic nose and headspace gas chromatography-ion mobility spectrometry were applied to analyze the flavor differences in fish oil durations. Through electronic nose system analysis, sensors W1C, W3S, W6S, and W2S directly affected fish oil flavor, and their flavor components were different. Gas chromatography-ion mobility spectrometry identified 26 volatile components (19 aldehydes, 3 ketones, 2 alcohols, 1 furan, and 1 olefin). (E,E)-2,4-hexadienal (D), (E,E)-2,4-hexadienal (M), 2,4-heptadienal (M), (E)-2-octenal, 2-propanone, 2-heptanone (M), 3-pentanone (D), and 1-octen-3-ol were the key flavor components of the fish oil. In conclusion, the combination of GC-IMS and PCA can identify the differences in flavor changes of large yellow croaker oil during 0-120 days storage. After 60 days storage, the types and signals of 2-propanone, 2-heptanone (M) components increase significantly. When 120 days storage, at this time, (E,E)-2,4-hexadienal (D), (E,E)-2,4-hexadienal (M), 2,4-heptadienal (M), (E)-2-octenal,(E)-2-octenal significantly. It has become the main flavor substance of fish oil. In summary, as the storage period increases, the components increase, and the oxidizing substances will increase, resulting in the deterioration of fish oil"
Keywords:		Electronic nose Fingerprint Fish oil Flavor substance Large yellow croaker (Larimichthys crocea);
Notes:		"PubMed-not-MEDLINEZhao, Tengfei Cao, Zhongqi Yu, Jin Weng, Xudong Benjakul, Soottawat Guidi, Alessandra Ying, Xiaoguo Ma, Lukai Xiao, Gengsheng Deng, Shanggui eng Netherlands 2022/05/21 Curr Res Food Sci. 2022 May 8; 5:813-822. doi: 10.1016/j.crfs.2022.04.012. eCollection 2022"