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Food Chem

Title:		"Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments"
Author(s):		Zhang X; Gao P; Xia W; Jiang Q; Liu S; Xu Y;
Address:		"State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu1800, Wuxi, Jiangsu 214122, China. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu1800, Wuxi, Jiangsu 214122, China. Electronic address: g_pei1988@163.com. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu1800, Wuxi, Jiangsu 214122, China. Electronic address: xiaws@jiangnan.edu.cn. Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117546, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China"
Journal Title:		Food Chem
Year:		2022
Volume:		20220726
Issue:
Page Number:		133773 -
DOI:		10.1016/j.foodchem.2022.133773
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"In this study, key aroma compounds of low-salt fermented sour fish were characterized using headspace solid-phase micro extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), odor activity values (OAV) and aroma recombination and omission experiments. Eighty-eight volatile compounds, including esters, aldehydes, alcohols, acids, furans and pyrazines, were identified by HS-SPME-GC-MS. Eighteen aroma-active compounds were quantified by employing calculation of OAV greater than 1. A recombination aroma model prepared using aroma-active compounds based on the odorless fish matrix sensorially matched the aroma of fermented sour fish with a score of 4.5 out of 5. The omission experiment showed that 7 out of 18 compounds had a significant contribution to the overall aroma (P < 0.05). The key aroma compounds of fermented sour fish were concluded to be ethyl acetate (OAV = 189), ethyl hexanoate (OAV = 66), isoamyl acetate (OAV = 424), ethyl butyrate (OAV = 26), hexanal (OAV = 49), 1-hexadecanal (OAV = 14) and 2-pentylfuran (OAV = 13)"
Keywords:		Gas Chromatography-Mass Spectrometry/methods *Odorants/analysis Olfactometry/methods Solid Phase Microextraction/methods *Volatile Organic Compounds/analysis 1-Hexadecanal (PubChem CID: 984) 2-Pentylfuran (PubChem CID: 19602) Aroma recombination and aroma;
Notes:		"MedlineZhang, Xiaojing Gao, Pei Xia, Wenshui Jiang, Qixing Liu, Shaoquan Xu, Yanshun eng England 2022/08/01 Food Chem. 2022 Dec 15; 397:133773. doi: 10.1016/j.foodchem.2022.133773. Epub 2022 Jul 26"