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Food Res Int

Title:		Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS
Author(s):		Zhang Q; Ding Y; Gu S; Zhu S; Zhou X; Ding Y;
Address:		"College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, China. Electronic address: xzhou@zjut.edu.cn. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China. Electronic address: dingyt@zjut.edu.cn"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200519
Issue:
Page Number:		109339 -
DOI:		10.1016/j.foodres.2020.109339
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Changes in the volatile components of dry-cured fish during storage at 4 ?SG and 25 ?SG were investigated by HS-GC-IMS fingerprinting combined with principal component analysis (PCA). Topographic plots were used to establish the fingerprints of flavor substances, and 32 signal peaks were identified that corresponded to 22 compounds, mainly aldehydes, ketones, alcohols and esters. During storage at 4 ?SG, 3-methylbutanal, dimethyl ketone and hexanal were the main volatile components, while hexanal, 1-octen-3-ol and 3-methylbutanal were the main compounds of dry-cured fish stored at 25 ?SG; butyl methyl ketone was only observed at 25 degrees C. In the early stage of storage, significant changes in octanal, 3-methylbutanal and ethyl acetate were found in dry-cured fish at both temperatures (P < 0.05) while heptanal, pentanal and butanal changed significantly in the late stage (P < 0.05). PCA clearly distinguished the samples in relation to their storage temperature and time. In addition, heat map clustering analysis further revealed the differences and similarities among different samples, and those results were in accordance with the PCA results"
Keywords:		Alcohols/analysis Animals Gas Chromatography-Mass Spectrometry Ketones/analysis Principal Component Analysis *Volatile Organic Compounds/analysis Dry-cured fish Hs-gc-ims Lipid oxidation Pca Volatile components;
Notes:		"MedlineZhang, Qi Ding, Yicheng Gu, Saiqi Zhu, Shichen Zhou, Xuxia Ding, Yuting eng Research Support, Non-U.S. Gov't Canada 2020/11/26 Food Res Int. 2020 Nov; 137:109339. doi: 10.1016/j.foodres.2020.109339. Epub 2020 May 19"