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.
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