Comparison of flavor substance in different parts of Carassius auratus gibelio and comparison of different flavor substance detection methods

  • BAI Yang ,
  • ZENG Huan ,
  • TAO Ningping
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  • 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)

Received date: 2022-07-12

  Revised date: 2022-08-04

  Online published: 2023-04-06

Abstract

Carassius auratus gibelio prefers to inhabit the bottom of mud ponds and has a heavy earthy taste. Studying the composition of fishy taste substances is an important premise and theoretical basis for deodorization treatment. The purpose of this study was to explore the differences in behavioral substances in different parts of the fish body and to develop an effective detection method for all fishy taste substances including earthiness taste substances. In this paper, the similarities and differences in fishy substances of the back, abdomen, tail, and skin of Carassius auratus gibelio were analyzed by solid phase extraction and gas chromatography/mass spectrometry (MMSE-GC-MS), and the distribution patterns of fishy substances in different parts of the fish were analyzed in depth. Two typical earthy substances in Carassius auratus gibelio, including 2-methylisocampheol and geosmin (GSM), were simultaneously detected by microwave distillation-solid-phase microextraction-gas chromatography/time-of-flight mass spectrometry (MAD-SPME-GC-TOFMS). The volatile flavor substances of Carassius auratus gibelio were also further examined by solid-phase microextraction coupled with full two-dimensional gas chromatography/time-of-flight mass spectrometry (SPME-GC×GC-TOFMS) and the three methods were explored and compared. It was concluded that microwave distillation pretreatment could effectively improve the enrichment effect of fishy taste substances and the simultaneous detection of all fishy taste substances could be realized in the future combined with one-dimensional gas chromatography. This study provides a new idea for improving the deodorization process of aquatic products.

Cite this article

BAI Yang , ZENG Huan , TAO Ningping . Comparison of flavor substance in different parts of Carassius auratus gibelio and comparison of different flavor substance detection methods[J]. Food and Fermentation Industries, 2023 , 49(5) : 282 -290 . DOI: 10.13995/j.cnki.11-1802/ts.032944

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