« Previous AbstractFeminization and alteration of Drosophila taste neurons induce reciprocal effects on male avoidance behavior    Next AbstractNovel sampling strategy for alive animal volatolome extraction combined with GC-MS based untargeted metabolomics: Identifying mouse pup pheromones »

Food Res Int

Title:		Gas chromatography-mass spectrometry based untargeted volatolomics for smoked seafood classification
Author(s):		Lacalle-Bergeron L; Portoles T; Sales C; Carmen Corell M; Dominguez F; Beltran J; Vicente Sancho J; Hernandez F;
Address:		"Enviromental and Public Health Analytical Chemistry, Research Institute for Pesticides and Water (IUPA), University Jaume I, Av. Sos Baynat S/N, 12071 Castellon de la Plana, Spain. Enviromental and Public Health Analytical Chemistry, Research Institute for Pesticides and Water (IUPA), University Jaume I, Av. Sos Baynat S/N, 12071 Castellon de la Plana, Spain. Electronic address: tportole@uji.es. Sea Delight Europe, S.L, C/ Sao Paulo, 14 Planta 2 feminine Oficina n degrees 3-P.I. El Sebadal, 35008 Las Palmas de Gran Canaria, Spain. Food Safety Unit, Centre of Public Health of Castellon, Av. del Mar 12, 12003 Castellon de la Plana, Spain"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200918
Issue:
Page Number:		109698 -
DOI:		10.1016/j.foodres.2020.109698
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"With the increase of the demand of low flavouring smoked seafood products, there is a need of methodologies able to distinguish between different seafood treatments, as not all of them are allowed in all markers. Following this objective, in the present work an untargeted volatolomics approach was applied to identify volatile markers that demonstrate that Cold smoked products can be distinguished from Tasteless smoke neither Carbon monoxide treated seafood, which are prohibited in the European Union. The use of dynamic headspace for the volatile extraction followed by thermal desorption in combination with Gas Chromatography (GC) coupled to single quadrupole Mass Spectrometry (MS) has been employed for the determination of volatile composition of smoked fish. Data processing consisted on the use of PARADISe software, applied for GC/MS data treatment, followed by the multivariate analysis with PLS_Toolbox (MATLAB), and finally the creation and validation of statistical classification model. All 107 variables obtained allowed the construction of a model reaching the correct classification of 97% of the blind samples, while a simplified model with only 11 variables correctly classified up to 93% of the blind samples. These 11 compounds were elucidated to develop subsequent target volatolomics approaches, if needed. Ordered according to the importance in the classification model, the elucidated compounds were: 3-methyl-cyclopentanone, ethylbenzene, 2-methyl-2-cyclopenten-1-one, 2-methyl-benzofuran, furfuryl alcohol, 2-acetylfuran, acetophenone, guaiacol, 1-hydroxy-2-butanone, 4-vinylguaicol and acetoin. The results demonstrated the great potential of untargeted volatolomics for smoked seafood treatments classification"
Keywords:		Animals Gas Chromatography-Mass Spectrometry Mass Spectrometry Seafood/analysis Smoke *Volatile Organic Compounds/analysis Dynamic headspace Gc/ms Parafac Smoked fish Volatolomics;
Notes:		"MedlineLacalle-Bergeron, Leticia Portoles, Tania Sales, Carlos Carmen Corell, M Dominguez, Fernando Beltran, Joaquim Vicente Sancho, Juan Hernandez, Felix eng Research Support, Non-U.S. Gov't Canada 2020/11/26 Food Res Int. 2020 Nov; 137:109698. doi: 10.1016/j.foodres.2020.109698. Epub 2020 Sep 18"