| Title: | "SPME technique for analyzing headspace volatiles in fish miso, a Japanese fish meat-based fermented product" |
| Author(s): | Giri A; Osako K; Ohshima T; |
| Address: | "Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan" |
| Journal Title: | Biosci Biotechnol Biochem |
| ISSN/ISBN: | 1347-6947 (Electronic) 0916-8451 (Linking) |
| Abstract: | "The optimized conditions were evaluated for solid-phase microextraction (SPME) to investigate the headspace volatiles in fish miso, a Japanese fish meat-based fermented product. The influence on the efficiency for microextraction of such parameters as the sample size, isolation time and temperature, sensitivity and selectivity of several SPME fibers of different liquid phases as well as several extraction techniques was evaluated. Suitable reproducibility and sensitivity of SPME were achieved by combining carbowax/divenylbenzene of 65 microm thickness as the liquid phase of SPME, 3 g of fish miso, 40 degrees C of isolation temperature and 40 min of isolation time. The headspace volatiles of fish miso prepared from spotted mackerel were analyzed under the optimized conditions. Although several volatiles contributed to fish miso, certain volatile esters might have played the greatest role in imparting the sweet-fruity aroma to the product" |
| Keywords: | Animals Esters/analysis Fishes Meat Products/*analysis Solid Phase Microextraction/*methods/standards Soy Foods/*analysis Volatile Organic Compounds/*analysis; |
| Notes: | "MedlineGiri, Anupam Osako, Kazufumi Ohshima, Toshiaki eng England 2010/09/14 Biosci Biotechnol Biochem. 2010; 74(9):1770-6. doi: 10.1271/bbb.90957. Epub 2010 Sep 7" |
