Characterization of Odor-active Compounds in Cooked Meat of Farmed Obscure Puffer (Takifugu Obscurus) Using Gas Chromatography-mass Spectrometry-olfactometry

Overview

Journal J Food Drug Anal

Specialties Nutritional Sciences
Pharmacology
Toxicology

Date 2017 Sep 16

PMID 28911457

Citations 17

Authors

Ning-Ping Tao

Rong Wu

Pei-Gen Zhou

Sai-Qi Gu

Wei Wu

Affiliations

Soon will be listed here.

Abstract

The volatile and odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The volatile compounds were extracted by the simultaneous distillation-extraction (SDE) method, then separated and identified by GC-MS. Odor-active compounds in the SDE extract were characterized by GC-MS-O. A total of 68 volatile compounds were found, including 23 aldehydes, 10 alcohols, nine ketones, 17 N- or S-containing compounds and aromatics, three acids, three alkanes, and three esters. Of these, 31 odor-active compounds were detected and identified. Trimethylamine (fishy), octanal (grassy, leafy, green), (E)-2-octenal (roast, fatty), 1-octen-3-ol (fishy, fatty, mushroom, grassy), 2-ethyl-1-hexanethiol (cooked fish), (E,E)-2,4-octadienal (cooked meat, sweet), 2-acetylthiazole (meaty, roast, nutty, sulfur), 2-acetylpyrrole (nutty, walnut, bread) were identified as the key odorants in the cooked meat of farmed obscure puffer based on posterior intensity and time-intensity methods.

Citing Articles

Marine Fish Oil Replacement with Lard or Basa Fish () Offal Oil in the Diet of Tiger Puffer (): Effects on Growth Performance, Body Composition, and Flesh Quality.

Liu G, Li L, Song S, Ma Q, Wei Y, Liang M Animals (Basel). 2024; 14(7).

PMID: 38612236 PMC: 11011091. DOI: 10.3390/ani14070997.

Comparison of Lipids and Volatile Compounds in Dezhou Donkey Meat with High and Low Intramuscular Fat Content.

Ma Q, Kou X, Yang Y, Yue Y, Xing W, Feng X Foods. 2023; 12(17).

PMID: 37685202 PMC: 10486446. DOI: 10.3390/foods12173269.

Characterization of Odor-Active Compounds from Using Gas Chromatography-Mass Spectrometry-Olfactometry.

Seong H, Shin E, Lee Y, Kim M Foods. 2023; 12(12).

PMID: 37372539 PMC: 10297462. DOI: 10.3390/foods12122328.

Aroma Characterization of Roasted Meat and Meat Substitutes Using Gas Chromatography-Mass Spectrometry with Simultaneous Selective Detection and a Dedicated Software Tool, AromaMS.

Tzanani N, Hindi A, Marder D Molecules. 2023; 28(9).

PMID: 37175383 PMC: 10179901. DOI: 10.3390/molecules28093973.

Comparison of Commercial Fish Proteins' Chemical and Sensory Properties for Human Consumption.

Partanen M, Honkapaa K, Hiidenhovi J, Kakko T, Makinen S, Kivinen S Foods. 2023; 12(5).

PMID: 36900483 PMC: 10000493. DOI: 10.3390/foods12050966.

References

Grimm C, Lloyd S, Batista R, Zimba P . Using microwave distillation-solid-phase microextraction--gas chromatography--mass spectrometry for analyzing fish tissue. J Chromatogr Sci. 2000; 38(7):289-96. DOI: 10.1093/chromsci/38.7.289. View

Gioacchini A, Menotta M, Guescini M, Saltarelli R, Ceccaroli P, Amicucci A . Geographical traceability of Italian white truffle (Tuber magnatum Pico) by the analysis of volatile organic compounds. Rapid Commun Mass Spectrom. 2008; 22(20):3147-53. DOI: 10.1002/rcm.3714. View

Chouinard P, Corneau L, Butler W, Chilliard Y, Drackley J, Bauman D . Effect of dietary lipid source on conjugated linoleic acid concentrations in milk fat. J Dairy Sci. 2001; 84(3):680-90. DOI: 10.3168/jds.S0022-0302(01)74522-5. View

VANDENDOOL H, KRATZ P . A GENERALIZATION OF THE RETENTION INDEX SYSTEM INCLUDING LINEAR TEMPERATURE PROGRAMMED GAS-LIQUID PARTITION CHROMATOGRAPHY. J Chromatogr. 1963; 11:463-71. DOI: 10.1016/s0021-9673(01)80947-x. View

Frankel E . Volatile lipid oxidation products. Prog Lipid Res. 1983; 22(1):1-33. DOI: 10.1016/0163-7827(83)90002-4. View

Hallier A, Prost C, Serot T . Influence of rearing conditions on the volatile compounds of cooked fillets of Silurus glanis (European catfish). J Agric Food Chem. 2005; 53(18):7204-11. DOI: 10.1021/jf050559o. View

Selli S, Rannou C, Prost C, Robin J, Serot T . Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor. J Agric Food Chem. 2006; 54(25):9496-502. DOI: 10.1021/jf0619582. View

Delahunty C, Eyres G, Dufour J . Gas chromatography-olfactometry. J Sep Sci. 2006; 29(14):2107-25. DOI: 10.1002/jssc.200500509. View

FULLER G, STELTENKAMP R, TISSERAND G . THE GAS CHROMATOGRAPH WITH HUMAN SENSOR: PERFUMER MODEL. Ann N Y Acad Sci. 1964; 116:711-24. DOI: 10.1111/j.1749-6632.1964.tb45106.x. View

10.

Yang G, Xu J, Liang S, Ren D, Yan X, Bao B . A novel TTX-producing Aeromonas isolated from the ovary of Takifugu obscurus. Toxicon. 2010; 56(3):324-9. DOI: 10.1016/j.toxicon.2010.03.019. View

11.

Caprino F, Moretti V, Bellagamba F, Turchini G, Busetto M, Giani I . Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus). Anal Chim Acta. 2008; 617(1-2):139-47. DOI: 10.1016/j.aca.2008.02.005. View

12.

Zhang Y, Li X, Lo C, Guo S . Characterization of the volatile substances and aroma components from traditional soypaste. Molecules. 2010; 15(5):3421-7. PMC: 6257478. DOI: 10.3390/molecules15053421. View

13.

Rochat S, Egger J, Chaintreau A . Strategy for the identification of key odorants: application to shrimp aroma. J Chromatogr A. 2009; 1216(36):6424-32. DOI: 10.1016/j.chroma.2009.07.014. View

14.

Alasalvar C, Taylor K, Shahidi F . Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry. J Agric Food Chem. 2005; 53(7):2616-22. DOI: 10.1021/jf0483826. View

15.

Varlet V, Knockaert C, Prost C, Serot T . Comparison of odor-active volatile compounds of fresh and smoked salmon. J Agric Food Chem. 2006; 54(9):3391-401. DOI: 10.1021/jf053001p. View

16.

Fukami K, Ishiyama S, Yaguramaki H, Masuzawa T, Nabeta Y, Endo K . Identification of distinctive volatile compounds in fish sauce. J Agric Food Chem. 2002; 50(19):5412-6. DOI: 10.1021/jf020405y. View

17.

Olafsdottir G, Jonsdottir R, Lauzon H, Luten J, Kristbergsson K . Characterization of volatile compounds in chilled cod (Gadus morhua) fillets by gas chromatography and detection of quality indicators by an electronic nose. J Agric Food Chem. 2005; 53(26):10140-7. DOI: 10.1021/jf0517804. View

18.

Le Guen S, Prost C, Demaimay M . Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis). J Agric Food Chem. 2000; 48(4):1307-14. DOI: 10.1021/jf990745s. View