Food and Fermentation Industries >

2020 , Vol. 46 >Issue 11: 269 - 276

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023507

Volatile compound evaluation of six varieties of caviar by principalcomponents analysis

  • MA Shuang ,
  • HAO Shuxian ,
  • LI Laihao ,
  • YANG Xianqing ,
  • HUANG Hui ,
  • CEN Jianwei
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  • 1(Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs; Guangdong Provincial Key Laboratoryof Fishery Ecology Environment; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences,Guangzhou 510300, China)
    2(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2020-02-04

  Online published: 2020-06-24

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Abstract

To explore the differences in the volatile compounds in six common caviar, the volatile compounds were identified and analyzed by solid phase micro-extraction-gas chromatography-mass spectrometry. The main flavor of different kinds of caviar was evaluated by relative odor activity value (ROAV). The results showed that a total of seven categories and sixty-three volatile aroma components were identified by GC-MS. There were some differences in the species and proportion of volatile compounds of different kinds of caviar. The total volatile component area of large yellow croaker caviar was the largest and that of salmon caviar was the least. According to ROAV, aldehydes were the main contributing components of caviar flavor. After the principal component analysis, eight substances such as diisodecyl phthalate and alpha-cedrene could be used as the characteristic components to distinguish the six caviars. The results provided reference value for the study of flavor composition of different kinds of caviar and which also could be used for distinguishing caviar species.

Key words： caviar; volatile compounds; solid phase micro-extraction-gas chromatography-mass spectrometry

Cite this article

MA Shuang , HAO Shuxian , LI Laihao , YANG Xianqing , HUANG Hui , CEN Jianwei . Volatile compound evaluation of six varieties of caviar by principalcomponents analysis[J]. Food and Fermentation Industries, 2020 , 46(11) : 269 -276 . DOI: 10.13995/j.cnki.11-1802/ts.023507

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