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Food Res Int

Title:		"Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS"
Author(s):		Zhang J; Cao J; Pei Z; Wei P; Xiang D; Cao X; Shen X; Li C;
Address:		"Key Laboratory of Marine Food Processing of Haikou, College of Food Science and Engineering, Hainan University, Haikou 570228, China. Marine Food Engineering Technology Research Center of Hainan Province, Hainan Tropical Ocean University, Sanya 572022, China. Key Laboratory of Marine Food Processing of Haikou, College of Food Science and Engineering, Hainan University, Haikou 570228, China. Electronic address: lichuan@hainanu.edu.cn"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190430
Issue:
Page Number:		217 - 225
DOI:		10.1016/j.foodres.2019.04.069
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The impacts of the vacuum freeze (VFD), hot air (HAD), microwave (MD) and vacuum microwave (VMD) drying on the flavour of golden pompano fillets were evaluated using an electronic nose (E-nose), an electronic tongue (E-tongue) and simultaneous distillation extraction (SDE) - gas chromatography - mass spectrometry (GC-MS). The results showed that the E-nose and E-tongue systems could effectively differentiate volatile compounds of four samples. A total of 86 volatile flavour components were identified in the dried fillets; the main flavour components contained hydrocarbons (39), aldehydes (15), esters (10) and alcohols (9). HAD, MD and VMD processing promoted a gradual reduction in ketones and the generation of esters, while the fillets that were processed by VFD contained more hydrocarbon (29.68%) and alcohol (2.64%) compounds. The volatile compounds of dried golden pompano fillets were developed through four potential pathways, including the Maillard reaction, lipid oxidation and degradation, protein hydrolysis, and Strecker degradation"
Keywords:		Alcohols/analysis Aldehydes/analysis Animals Desiccation Distillation *Electronic Nose Esters/analysis Fishes *Food Handling *Gas Chromatography-Mass Spectrometry Ketones/analysis Meat Proteins Odorants/analysis Seafood/*analysis Taste Volatile Organic Co;
Notes:		"MedlineZhang, Jiahui Cao, Jun Pei, Zhisheng Wei, Peiyu Xiang, Dong Cao, Xinyu Shen, Xuanri Li, Chuan eng Comparative Study Research Support, Non-U.S. Gov't Canada 2019/07/10 Food Res Int. 2019 Sep; 123:217-225. doi: 10.1016/j.foodres.2019.04.069. Epub 2019 Apr 30"