« Previous Abstract"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"    Next AbstractEffect of leaves damaged by Dendrolimus punctatus and insect frass on soil priming effect »

Food Funct

Title:		"The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup"
Author(s):		Huang XH; Zhang YY; Zhu M; Zhou DY; Du M; Zhu BW; Dong XP; Fisk I; Qin L;
Address:		"School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. qinlei@dlpu.edu.cn. School of Biosciences, University of Nottingham, Nottingham LE12 5RD, UK"
Journal Title:		Food Funct
Year:		2021
Volume:		12
Issue:		4
Page Number:		1626 - 1638
DOI:		10.1039/d0fo02615h
ISSN/ISBN:		2042-650X (Electronic) 2042-6496 (Linking)
Abstract:		"Clam is a kind of nutritious, delicious and economical aquatic food around the world and is famous for its unique aroma. Instrumental analysis, sensory analysis, and comprehensive statistical analysis were performed to explain the relationship between aroma and odorants in clam soup. Six extraction methods combined with GC-MS and sniffing were utilized to obtain the aroma fingerprints of clam soup and to analyze the correlation with aroma perception. Solvent extraction methods were more effective than headspace extraction methods for the volatiles of clam soup. SAFE was the best method to obtain the most comprehensive information of volatiles of clam soup. The sequence of a combination of different extraction methods and SAFE would also affect the results of volatiles extracted from clam soup. Volatiles extracted via SDE, P&T, and SPME would add further information to the result of SAFE. A total of 119 volatile compounds were identified from clam soup by summarising the results of different extraction methods. The significant effect of 14 key odorants in clam soup on aroma perception was verified by aroma recombination and odorant omission tests. A neural network diagram of the aroma profile was designed to visualize the information of odor perception. Furthermore, the results would be beneficial for aroma research studies of aquatic food and the processing of clam products"
Keywords:		Animals Bivalvia/*chemistry Chemical Fractionation/*methods Gas Chromatography-Mass Spectrometry/methods Odorants/*analysis Seafood/*analysis Volatile Organic Compounds/analysis/isolation & purification;
Notes:		"MedlineHuang, Xu-Hui Zhang, Yu-Ying Zhu, Ming Zhou, Da-Yong Du, Ming Zhu, Bei-Wei Dong, Xiu-Ping Fisk, Ian Qin, Lei eng England 2021/01/22 Food Funct. 2021 Mar 1; 12(4):1626-1638. doi: 10.1039/d0fo02615h"