| Title: | Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps |
| Author(s): | Huang XH; Fu BS; Qi LB; Huo LD; Zhang YY; Du M; Dong XP; Zhu BW; Qin L; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China" |
| ISSN/ISBN: | 2042-650X (Electronic) 2042-6496 (Linking) |
| Abstract: | "The aroma of grilled eel is affected by three key processing steps: curing, steaming, and grilling. This study was aimed at the determination of the difference between the characteristic volatiles in each processing stage and their influence on the final aroma of grilled eel. A total of 92 volatile compounds were identified by purge and trap (P&T) combined with gas chromatography-mass spectrometry (GC-MS) throughout the processing. Alcohol, ketone, aromatic compounds and methylated compounds were the most important volatiles in the eel meat during processing. Pyrazine was generated gradually during the entire process, and 2,3-dimethylpyrazine was only found in the sample after grilling. Distinct odors among the raw and treated samples could be indirectly distinguished according to their volatile compounds, analyzed by heatmap. Together, these results indicate a relationship between the final aroma and the whole processing. The odor coding made from the odor activity value (OAV) could be as a reference benchmark for the grilled eel product" |
| Keywords: | Alcohols/chemistry Animals Cooking/*methods Eels Flavoring Agents/chemistry Gas Chromatography-Mass Spectrometry Ketones/chemistry Meat/*analysis Odorants/analysis Volatile Organic Compounds/*chemistry; |
| Notes: | "MedlineHuang, Xu-Hui Fu, Bao-Shang Qi, Li-Bo Huo, Li-Duo Zhang, Yu-Ying Du, Ming Dong, Xiu-Ping Zhu, Bei-Wei Qin, Lei eng Comparative Study England 2019/09/19 Food Funct. 2019 Oct 16; 10(10):6473-6483. doi: 10.1039/c9fo01209e" |
