Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 23, Issue 1, Pages 2257-2270Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2020.1856133
Keywords
Volatile compounds; eel; electronic nose; HS– SPME– GC– MS; ROAV
Categories
Funding
- National Natural Science Foundation of China [31901764]
- Key R&D Program of Zhejiang province [2019C02075]
- Natural Science Fund of Zhejiang Province [LY17C200010]
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Volatile compounds in fresh and dried eels were investigated. Electronic nose (E-nose), headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and relative odor activity value (ROAV) were applied to distinguish odors between fresh and dried eels. Results showed that E-nose could effectively distinguish the aroma among fresh eels, eels dried under 35 degrees C and 12 degrees C, and different drying methods had a significant influence on nitrogen oxides and methane in volatile compounds of dried eels. Total 37 and 28 volatile compounds detected in dried and fresh eel, respectively, were remarkably different. Relative odor activity values (ROAV) identified hexanal, nonanal, benzaldehyde, octanal, and 1-octen-3-ol as key flavor compounds in both fresh and dried eels. However, a serial of compounds, including 2-ethylfuran, 2,3-octanedione, (E, Z)-2,6-nonadienal, D-limonene, and 2-Zn-pentylfuran, added the sweet and meaty flavor of dried eel and neutralized the original strong grassy and fishy taste of fresh eel, primarily led to the difference in their odors.
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