| Title: | "Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC?ª+x?ª+GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation" |
| Author(s): | Huang XH; Zheng X; Chen ZH; Zhang YY; Du M; Dong XP; Qin L; Zhu BW; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: qinlei@dlpu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: zhubeiwei@163.com" |
| DOI: | 10.1016/j.foodres.2018.07.056 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "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?ª+x?ª+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?ª+x?ª+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" |
| Keywords: | Alcohols/analysis Animals Eels *Electronic Nose Fishes *Gas Chromatography-Mass Spectrometry Ketones/analysis Odorants/analysis Seafood/analysis Smell Solvents/analysis *Taste Volatile Organic Compounds/*analysis E-Nose Eel Extraction methods Fingerprinti; |
| Notes: | "MedlineHuang, Xu-Hui Zheng, Xu Chen, Zeng-Hui Zhang, Yu-Ying Du, Ming Dong, Xiu-Ping Qin, Lei Zhu, Bei-Wei eng Research Support, Non-U.S. Gov't Canada 2019/01/03 Food Res Int. 2019 Jan; 115:32-43. doi: 10.1016/j.foodres.2018.07.056. Epub 2018 Jul 31" |
