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Food Chem

Title:		"Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE-GC-MS, e-nose and sensory evaluation"
Author(s):		Zhou X; Chong Y; Ding Y; Gu S; Liu L;
Address:		"Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China. Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China. Electronic address: gusaiqi@zjut.edu.cn. Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China. Electronic address: linliu85@126.com"
Journal Title:		Food Chem
Year:		2016
Volume:		20160309
Issue:
Page Number:		205 - 213
DOI:		10.1016/j.foodchem.2016.03.026
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The present study investigated the volatile compounds of silver carp mince and the effects of washing processes on the integral aroma characteristics and aroma-active compounds (AACs) of the mince. 57 volatile compounds were identified by monolithic material sorptive extraction (MMSE) and GC-MS analysis, and 13 volatile compounds with odor activity values greater than 1 (OAVs > 1) were further selected as AACs contributing primarily to the integral aroma profile of silver carp. Washing methods affected the overall aroma profiles of fish samples by washing away or facilitating the release of AACs but to different extents. Compared with water washing, washing with saline and weak alkaline solution removed more AACs. Washing with water three times (T2) exhibited a relatively stronger removal effect on most AACs compared to washing with water twice (T1). Washing with a high concentration of saline (T4) produced a strong removal effect on AACs. The results of sensory evaluation and electronic nose (e-nose) detection for distinguishing the aroma characteristics of different samples demonstrated good agreement with those obtained by OAV analysis"
Keywords:		Animals *Carps Chemical Fractionation Electronic Nose Gas Chromatography-Mass Spectrometry Meat/*analysis *Smell Volatile Organic Compounds/*analysis E-nose Gas chromatography-mass spectrometry (GC-MS) Monolithic material sorptive extraction (MMSE) Odor a;
Notes:		"MedlineZhou, Xuxia Chong, Yunqing Ding, Yuting Gu, Saiqi Liu, Lin eng Research Support, Non-U.S. Gov't England 2016/04/16 Food Chem. 2016 Sep 15; 207:205-13. doi: 10.1016/j.foodchem.2016.03.026. Epub 2016 Mar 9"