Dynamic changes of volatile organic compounds in giant salamander (Andrias davidiauns) liver during ginger/cooking wine deodorization
ZHAO Ping1,2, CHEN Xiaohua1,2, LIU Junxia1, PEI Jinjin1, JIN Wengang1,2*, WANG Jinghua3, CHEN Dejing1,2*
1(School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China) 2(Key Laboratory of Bio-resources of Shaanxi Province, Shaanxi University of Technology, Hanzhong 723001, China) 3(Hanzhong Science and Technology Resources Co-ordination Center, Hanzhong 723001, China)
Abstract: To clarify the changes of volatile organic compounds in giant salamander liver before and after deodorization, the volatile components in giant salamander liver treated with ginger /cooking wine for different time (0, 5, 10, 15, 20 min) were investigated by sensory odor value combined with gas chromatography ion mobility spectroscopy (GC-IMS). The results showed that compared with the non-deodorization control, the odor value of the giant salamander liver of Andrias davidianus decreased significantly after 5 min of ginger/cooking wine treatment (P<0.05), and there was no significant difference after 10 min of continuous treatment. A total of 32 volatile organic compounds were identified in giant salamander liver at different deodorization time, including 10 alcohols, 8 aldehydes, 5 esters, 5 ketones, 3 olefins and 1 ether. After different deodorization time, the relative contents of alcohols, ketones and aldehydes decreased, while the relative contents of esters, alkenes and ethers increased. Eight characteristic markers (VIP > 1) were screened by orthogonal partial least squares-discriminant analysis (OPLS-DA), including 3 alcohols (1-heptanol, 2-furanmethanol and 2-methylbutan-1-ol), 3 aldehydes[(E)-2-octenal, (E)-2-heptanal and n-hexanal dimer] and 2 olefins (limonene monomer and dimer). During the deodorization process, (E)-2-octenal, (E)-2-heptaneal, n-hexanal dimer, 2-furanmethanol, 2-methyl-1-butanol and limonene monomers showed a downward trend, while heptanol and limonene dimer showed an increasing trend, which may be caused by the removal and masking of ginger/cooking wine on the liver odor components of giant salamander. Principal component and cluster analysis showed that the liver of Andrias davidianus at different deodorization time could be distinguished according to the relative content of characteristic markers. This study provides a reference for the development and utilization of liver deodorization of Andrias davidianus.
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2021, Vol. 47 
