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Food Res Int

Title:		Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue
Author(s):		Duan Z; Dong S; Dong Y; Gao Q;
Address:		"Key Laboratory of Mariculture, Ocean University of China, Ministry of Education, Qingdao 266100, PR China. Key Laboratory of Mariculture, Ocean University of China, Ministry of Education, Qingdao 266100, PR China; Function Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong Province 266235, PR China. Electronic address: dongsl@ouc.edu.cn. Key Laboratory of Mariculture, Ocean University of China, Ministry of Education, Qingdao 266100, PR China; Function Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong Province 266235, PR China"
Journal Title:		Food Res Int
Year:		2021
Volume:		20210512
Issue:
Page Number:		110385 -
DOI:		10.1016/j.foodres.2021.110385
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The flavor of salmonids is affected by species and origin. Sources of salmonid fish fillets are complex and difficult to identify and label fraud occasionally occurs in the market. In this study, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), electronic nose, electronic tongue and amino acid detection technologies were used to analyze flavor compounds in two salmonid species from different geographical origins. Fingerprints of volatile compounds of salmonid were constructed using HS-GC-IMS technology. Free amino acid (FAA) content differed in salmonids from different geographical origins. Regarding salmonid odor, HS-GC-IMS analysis results were basically consistent with those of the electronic nose. Regarding taste, the conclusions drawn from the electronic tongue were consistent with the amino acid test results. Therefore, our results demonstrate that flavor compounds can be used to distinguish salmonids from different geographical origins, providing a new dimension to food safety and authenticity. Furthermore, HS-GC-IMS, electronic nose and tongue can be used as tools in the market to identify food fraud"
Keywords:		Animals Electronic Nose Gas Chromatography-Mass Spectrometry Ion Mobility Spectrometry *Salmonidae Taste Tongue *Volatile Organic Compounds/analysis Electronic sensing systems Flavor compounds Geographical origin Headspace-gas chromatography-ion mobility;
Notes:		"MedlineDuan, Zelin Dong, Shuanglin Dong, Yunwei Gao, Qinfeng eng Research Support, Non-U.S. Gov't Canada 2021/06/12 Food Res Int. 2021 Jul; 145:110385. doi: 10.1016/j.foodres.2021.110385. Epub 2021 May 12"