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• Composition Analysis •     Next Articles

Identification of Volatile Compounds in White Croaker and Small Yellow Croaker

,WANG Xi-Chang,SHI Wen-Zheng   

  • Received:2018-09-01 Revised:2019-06-11 Online:2019-07-25 Published:2019-07-23

Abstract: Abstract: Monolithic material sorptive extraction (MMSE) combined with gas chromatography/mass spectrometry-olfatometry (GC/MS-O) was used to identify the key odor substances of white croaker and small yellow croaker. A total of 40 and 51 volatiles were identified respectively in the white croaker and the small yellow croaker, 12 and 6 volatiles were obtained from the white croaker and the small yellow croaker by Aroma extraction dilution analysis (AEDA), among which 10 volatiles were identified by mass spectrometry library and linear retention index. The top10 volatiles of two species of fish were screened out combined with the calibration frequency method. The compounds with the highest FD value of 40 in white croaker are trimethylamine, 2-octen-1-ol, nonanal, and an unknown compound that smells metal. In combination with Modified Frequency Method (MF) ranking, trimethylamine and 2-octen-1-ol, which have greater contribution to white croaker. Odors with FD value of 40 in small yellow croaker are hexanal and 2-octen-1-ol, but trimethylamine and unknown compound smells barbecue have greater contribution to it according to MF ranking. 6-methyl-5-heptane-2-one is another odorous compound with metallic or bloody odor of two species of fish. According to MF ranking, this compound has greater effect on white croaker. Compounds detected from small yellow croaker like 2,3-pentanedione, 1-penten-3-ol, trimethylamin, unknown barbecue flavor and dimethyl disulfide which was not identified in white croaker, which may be one of the reasons for the difference from the volatile of white croaker.

Key words: Key words: white croaker, small yellow croaker, gas chromatography-olfactometry (GC/MS-O), Aroma extraction dilution analysis (AEDA), modified frequency method(MF)

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