Food and Fermentation Industries >

2021 , Vol. 47 >Issue 24: 235 - 241

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028647

Analysis of volatile components in various caviars based on gas chromatography-ion mobility spectroscopy

  • CHEN Yao ,
  • ZHU Kaiyue ,
  • ZHANG Yuying ,
  • WANG Shuchen ,
  • JIN Wengang ,
  • JIANG Pengfei
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  • 1(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
    2(Dalian Qianri Ocean Food Co.Ltd.,Dalian 116037, China)
    3(Key Laboratory of Bio-resources of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China)

Received date: 2021-07-16

  Revised date: 2021-08-20

  Online published: 2022-01-21

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Abstract

To ascertain the difference of volatile flavor compounds in different varieties of caviar, this study used gas chromatography-ion mobility spectroscopy (GC-IMS) to analyze the differences of volatile odor substances of six different kinds of caviar. The results showed that 28 kinds of volatile compounds were identified by GC-IMS, including 16 aldehydes, five ketones, three alcohols, three olefins and one ester. Among them, the characteristic components of Siberian sturgeon caviar were octane aldehyde, heptanal, etc.; the characteristic components of Amer sturgeon caviar were α-pinene, β-pinene etc.; the characteristic components of hybrid sturgeon caviar were 2-butanone etc.; the characteristic components of Russian sturgeon caviar were E-2-pentenal etc.; the characteristic components of Kaluga caviar were 3-methybutyraldehyde, 2-methybutyraldehyde etc.; the characteristic components of European sturgeon caviar were butyraldehyde etc. The results of principal component analysis showed that there were significant differences in the GC-IMS spectra for the volatile components of six different caviars. The cumulative contribution of the first three principal components reached 81.9%, which indicated that the GC-IMS technology could distinguish these six different caviars. This study established the volatile component fingerprint of six different caviars by visualization of GC-IMS technology, which can provide a basis for species identification and quality assessment of caviars in future.

Key words： caviar; gas chromatography-ion mobility spectroscopy; volatile components; difference

Cite this article

CHEN Yao , ZHU Kaiyue , ZHANG Yuying , WANG Shuchen , JIN Wengang , JIANG Pengfei . Analysis of volatile components in various caviars based on gas chromatography-ion mobility spectroscopy[J]. Food and Fermentation Industries, 2021 , 47(24) : 235 -241 . DOI: 10.13995/j.cnki.11-1802/ts.028647

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