Analysis of Volatile Compounds and Flavor Fingerprint in Hairtail ( During Air-drying Using Headspace-gas Chromatography-ion Mobility Spectrometry (HS-GC-IMS)

Overview

Journal Front Nutr

Specialty Nutritional Sciences

Date 2023 Jan 30

PMID 36712508

Authors

Yueqin Liao

Yixuan Ding

Yingru Wu

Qi Du

Jiangyue Xia

Junqi Jia

Huimin Lin

Soottawat Benjakul

Bin Zhang

Yi Hu

Affiliations

Soon will be listed here.

Abstract

In the present study, changes in volatile compounds during processing were analyzed using the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), to investigate the generation of aroma in hairtails () during air-drying. Physicochemical indices, such as moisture content and thiobarbituric acid reactive substances (TBARS), were also detected. Flavor fingerprints were studied and developed to distinguish the samples of fresh hairtails (0 day) from air-dried hairtails (2 and 4 days). A total of 75 volatile organic compounds (VOCs) were identified in hairtails, in which alcohols, aldehydes, ketones, and esters were the principal contributors to the formation of the overall flavor of hairtails during air-drying. Seven flavor compounds (ethanol, 3-methyl-1-butanol, 1-pentanol, hexanal, octanal, benzaldehyde, and 3-methylbutanal), two flavor compounds (acetoin and dimethyl sulfide), and eight flavor compounds (1-hexanol, 1-octen-3-ol, nonanal, heptanal, 2-heptanone, ethyl acetate, trimethylamine, and ammonia) were identified in 0, 2, and 4 air-dried hairtails as biomarkers, respectively. The results showed that HS-GC-IMS could detect VOCs in different air-dried hairtails rapidly and comprehensively.

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