Volatile compounds of puffer fish soup prepared with different frying oils
LI Xiaopeng1,2, ZENG Huan1,2, LIN Liu1,2, TAO Ningping1,2*, XU Xiao3, CONG Jianhua3
1(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China) 2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation,Shanghai 201306,China) 3(Jiangsu Zhongyang Group Limited by Shared Ltd,Nantong 226600,China)
Abstract: The volatile compounds of puffer fish soup prepared with different frying oils were identified by headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS).Relative odor activity values (ROAV) and principal component analysis (PCA) were performed to determine the characteristic flavor substances of puffer fish soup.The results showed that, the types and relative contents of volatile compounds in puffer fish soup prepared with different frying oils were quite different.A total of 69 volatile substances were detected in five different puffer fish soups, 46, 30, 38, 32, 32 were detected in broth and fish soup prepared with lard, soybean oil, peanut oil and olive oil, respectively.Puffer fish soup prepared with different frying oils could be effectively distinguished using PCA.The results showed that the heptanal, nonanal, decanal, 3-heptylacrolein, (E,E)-2,4-decadienal and trimethylamine were the characteristic flavor substances of broth; hexanal, heptanal, (E)-2-octenal, nonanal, decanal, 3-heptylacrolein, (E,E)-2,4-decadienal, (E)-2-undecenal and 2-pentylfuran were the characteristic flavor substances of fish soup prepared with lard; nonanal, decanal, 3-heptylacrolein and (E,E)-2,4-decadienal were the characteristic flavor substances of fish soup prepared with peanut oil, bean oil, olive oil.
李晓朋,曾欢,林柳,等. 不同煎炸用油制备河豚鱼汤挥发性风味成分的差异性[J]. 食品与发酵工业, 2021, 47(7): 251-259.
LI Xiaopeng,ZENG Huan,LIN Liu,et al. Volatile compounds of puffer fish soup prepared with different frying oils[J]. Food and Fermentation Industries, 2021, 47(7): 251-259.
BANE V,LEHANE M,DIKSHIT M,et al.Tetrodotoxin:Chemistry,toxicity,source,distribution and detection[J].Toxins,2014,6(2):693-755.
[2]
农业部渔业渔政管理局. 中国渔业统计年鉴[M].北京:中国农业出版社,2020.Fisheries and Fisheries Administration Bureau of the Ministry of Agriculture.China fishery statistical yearbook[M].Beijing:China Agricultural Press,2020.
[3]
黄玉林, 王文利,刘源,等.我国养殖河鲀(业)发展现状及研究进展[J].中国食品学报,2018,18(1):217-224.HUANG Y L,WANG W L,LIU Y,et al.The development and progress of cultured puffer fish in China[J].Journal of Chinese Institute of Food Science and Technology,2018,18(1):217-224.
DAGBJØRN S,MERETE L,MARC E.HENDRICKX.A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle[J].Journal of Food Engineering,2006,80(4):1 078-1 085.
[6]
李金林, 涂宗财,张露,等.SPME-GC-MS法分析草鱼汤烹制过程中挥发性成分变化[J].食品科学,2016,37(22):149-154.LI J L,TU Z C,ZHANG L,et al.SPME-GC-MS Analysis of changes in volatile compounds during preparation of grass carp soup[J].Food Science,2016,37(22):149-154.
[7]
WHITFIELD F B,MOTTRAM D S.Volatiles from interactions of Maillard reactions and lipids[J].Critical Reviews in Food Science & Nutrition,2009,31(1):1-58.
[8]
刘登勇, 周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.LIU D Y,ZHOU G H,XU X L.“ROAV” Method:A new method for determining key odor compounds of rugao ham[J].Food Science,2008,29(7):370-374.
[9]
YIN H,XU L,PORTER N A.Free radical lipid peroxidation:Mechanisms and analysis[J].Chemical Reviews,2011,111(10):44-72.
[10]
吴容, 陶宁萍,刘源,等.同时蒸馏萃取-气质联用分析养殖暗纹东方鲀肉中的挥发性成分[J].食品与发酵工业,2012,38(9):132-140.WU R,TAO N P,LIU Y,et al.Analysis of volatile compounds in meat of cultivated puffer fish (Takifugu obscurus) by simultaneous distillation and extraction(SDE) combined with GC-MS[J].Food and Fermentation Industries,2012,38(9):132-140.
[11]
TOLDRÁ F,FLORES M.The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham[J].Critical Reviews in Food Science & Nutrition,1998,38(4):331-352.
[12]
史亚静,葛柳凤.不同制作工艺对猪油理化与风味品质的影响[J].肉类研究,2020,34(4):40-45.SHI Y J,GE L F.Effects of production conditions on physicochemical and flavor quality of lard[J].Meat Research,2020,34(4):40-45.
[13]
SHEN Q,GUO R,DAI Z Y,et al.Investigation of enzymatic hydrolysis conditions on the properties of protein hydrolysate from fish muscle (Collichthys niveatus) and evaluation of its functional properties[J].Journal of Agricultural and Food Chemistry,2012,60(20):92-98.
[14]
冯媛,赵洪雷,曲诗瑶,等.海鲶鱼汤烹制过程中风味特性的变化[J].食品科学,2020,41(8):202-207.FENG Y,ZHAO H L,QU S Y,et al.Changes in flavor characteristics of sea catfish broth during cooking process[J].Food Science,2020,41(8):202-207.
[15]
TOLDRA F.Proteolysis and lipolysis in flavour development of dry-cured meat products[J].Meat Science,1998,49(1):101-110.
[16]
陈丽丽,张树峰,袁美兰,等.不同烹饪方法对脆肉鲩挥发性风味物质的影响[J].中国调味品,2019,44(12):78-84.CHEN L L,ZHANG S F,YUAN M L,et al.Effects of different cooking methods on volatile flavor compounds in Ctenopharyngodon idellus[J].China Condiment,2019,44(12):78-84.
[17]
王清, 陈舜胜.油爆工艺对上海熏鱼风味物质的影响[J].食品科学,2019,40(2):171-179.WANG Q,CHEN S S.Influence of deep-frying process on the flavor compounds of Shanghai smoked fish[J].Food Science,2019,40(2):171-179.
[18]
石婧.配合饲料和野杂鱼育肥对中华绒螯蟹风味品质的影响[D].上海:上海海洋大学,2015.SHI J.Effects of formulated diet and trash fish fatting models on flavour of Chinese mitten crab (Eriocheir sinensis)[D].Shanghai:Shanghai Ocean University,2015.
[19]
赵梦瑶. 五种油煎炸油条风味物质组成研究[D].北京:北京工商大学,2018.ZHAO M Y.Study on aroma composition of Youtiao fried with five vegetable oil[D].Beijing:Beijing Technology and Business University,2018.
[20]
LI J L,TU Z C,ZHANG L,et al.Characterization of volatile compounds in grass carp (Ctenopharyngodon idellus) soup cooked using a traditional Chinese method by GC-MS[J].Journal of Food Processing and Preservation,2017,41(4):1-15
[21]
陈乐.我国三种养殖河鲀挥发性风味及活体检测鱼体中河鲀毒素研究[D].上海:上海海洋大学,2017.CHEN L.Study on volatile evaluation and tetrodotoxin detection by in vivo sampling in three species of fugus of China[D].Shanghai:Shanghai Ocean University,2017.
[22]
吴容.养殖暗纹东方鲀肉中特征性气味物质鉴定研究[D].上海:上海海洋大学,2013.WU R.Identification of characteristic aroma-active compounds in meat of cultured puffer fish (Takifugu obscurus)[D].Shanghai:Shanghai Ocean University,2015.
[23]
ZHANG Q,WAN C,WANG C,et al.Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process[J].Food Chemistry,2018,243(15):151-161.
[24]
刘奇,郝淑贤,李来好,等.鲟鱼不同部位挥发性成分分析[J].食品科学,2012,33(16):142-145.LIU Q,QIU S M,LI L H,et al.Volatile component analysis of different parts of sturgeon[J].Food Science,2012,33(16):142-145.
[25]
蒋晨毓, 邱伟强,贠三月,等.草鱼油爆前后风味物质的变化分析[J].食品科学,2019,40(2):192-199.JIANG C Y,QIU W Q,YUN S Y,et al.Changes in flavor compounds during processing of deep-fried grass carp[J].Food Science,2019,40(2):192-199.
[26]
游刚,牛改改.水煮或油煎处理对方格星虫肉挥发性风味物质成分变化的影响[J].食品科学,2016,37(18):120-125.YOU G,NIU G G.Influence of boiling and pan-frying treatments on the changes in volatile flavor components of Sipunculus nudus[J].Food Science,2016,37(18):120-125.
[27]
MOLINA-GARCIA L,SANTOS C S P,CUNHA S C,et al.Comparative fingerprint changes of toxic volatiles in low PUFA vegetable oils under deep-frying[J].Journal of the American Oil Chemists Society,2017,94(2):271-284.
[28]
CHUN H K,HO C T.Volatile nitrogen-containing compounds generated from Maillard reactions under simulated deep-fat frying conditions[J].Journal of Food Lipids,1997,4(4):239-244.
[29]
VAN DER KLIS F,MARINUS H,ROLF B,et al.Oxidative decarboxylation of unsaturated fatty acids[J].European Journal of Lipid Science and Technology,2011,113(5):562-571.
[30]
URIARTE P S,GUILLEN M D.Formation of toxic alkylbenzenes in edible oils submitted to frying temperature:Influence of oil composition in main components and heating time[J].Food Research International,2010,43(8):2 161-2 170.
[31]
LU F,ZHANG J Y,LIU S L,et al.Chemical,microbiological and sensory changes of dried Acetes chinensis during accelerated storage[J].Food Chemistry,2011,127(1):159-168.
[32]
RAJU P,MIKAEL P A,SULTAN M,et al.Potential contribution of fish feed and phytoplankton to the content of volatile terpenes in cultured pangasius (Pangasianodon hypophthalmus) and Tilapia (Oreochromis niloticus)[J].Journal of Agricultural and Food Chemistry,2017,65(18):30-36.
[33]
张玉玉,孙宝国,陈海涛,等.热反应鸡肉香精与水煮鸡肉挥发性风味成分的对比分析[J].中国食品学报,2016,16(8):241-247.ZHANG Y Y,SUN B G,CHEN H T,et al.Comparison analysis of volatile compounds in chicken flavoring of thermal reaction and boiled chicken[J].Journal of Chinese Institute of Food Science and Technology,2016,16(8):241-247.
[34]
IBTISSEM B H,FLAVIA F,SONDA A,et al.Comparison and characterization of volatile compounds as markers of oils stability during frying by HS-SPME-GC/MS and chemometric analysis[J].Journal of Chromatography.B,Analytical Technologies in the Biomedical and Life Sciences,2017,1 068-1 069:322-334.
[35]
VICHI S,PIZZALE L,CONTE LANFRANCO S,et al.Solid-phase microextraction in the analysis of virgin olive oil volatile fraction:Modifications induced by oxidation and suitable markers of oxidative status[J].Journal of Agricultural and Food Chemistry,2003,51(22):6 564-6 571.
[36]
FAY L B,BREVARD H.Contribution of mass spectrometry to the study of the Maillard reaction in food[J].Mass Spectrometry Reviews,2005,24(4):487-507.
[37]
王丽雅, 陶宁萍,龚玺.河豚的食用安全性及营养价值研究进展[J].上海农业学报,2012,28(2):123-128.WANG L Y,TAO N P,GONG X.Research progress of edible safety and nutritional value of puffer fish[J].Acta Agriculturae Shanghai,2012,28(2):123-128.
[38]
SHAHIDI F.肉制品与水产品的风味[M].北京:中国轻工业出版社,2001.SHAHIDI F.Flavor of meat,meat products and sea foods[M].Beijing:China Light Industry Press,2001.
[39]
张东,薛雅琳,朱琳,等.我国油橄榄果及初榨橄榄油品质研究[J].中国粮油学报,2017,32(2):88-93.ZHANG D,XUE Y L,ZHU L,et al.Olive and virgin olive oil quality analysis in China[J].Journal of the Chinese Cereals and Oils Association,2017,32(2):88-93.
[40]
ANUPAM G,KAZUFUMI O,TOSHIAKI O.Identification and characterisation of headspace volatiles of fish miso,a Japanese fish meat based fermented paste,with special emphasis on effect of fish species and meat washing[J].Food Chemistry,2009,120(2):621-631.
[41]
孙宝国. 食用调香术[M].4版.北京:化学工业出版社,2016.SUN B G.Food perfumery technology[M].4th ed.Beijing:Chemical Industry Press,2016.
[42]
VAN GEMERT L J.化合物嗅觉阈值汇编[M].北京:科学出版社,2018.VAN GEMERT L J.Compilations of odour threshold values in air,water and other media[M].Beijing:Science Press,2018.
2021, Vol. 47 
