Changes in the Volatile Components of Squid () for Different Cooking Methods Via Headspace-gas Chromatography-ion Mobility Spectrometry

Overview

Journal Food Sci Nutr

Specialty Biotechnology

Date 2020 Nov 2

PMID 33133576

Citations 9

Authors

Zhenkun Cui

Han Yan

Tatiana Manoli

Haizhen Mo

Hongbo Li

Hao Zhang

Affiliations

Soon will be listed here.

Abstract

Squid products are becoming more and more popular with consumers because of their high yields and nutrition, including novel textures with desirable sensory properties. However, it has not been determined whether the cooking method has effects on the flavor of the squid. In this study, the aroma and volatile substances of squid samples from different cooking methods (boiled, steamed, sous vide) were determined and analyzed by headspace-gas chromatography-ion mobility spectrometry and differentiated by using, as well, an electronic nose and sensory evaluation. A total of 43 characteristic flavor compounds were identified. Based on the signal intensity of the identified violate compounds, we established a fingerprint of heat-treated squid from different cooking methods. Due to the long-term low-temperature heating conditions under vacuum, the flavor of sous vide squid is different from steamed and boiled squid, and it has unique special flavor compounds. Different cooking methods can affect the aroma of squid, providing support for the industrial production of squid.

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