FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (14): 206-213.doi: 10.7506/spkx1002-6630-20180901-001

• Composition Analysis • Previous Articles     Next Articles

Identification of Volatile Compounds in White Croaker and Small Yellow Croaker

ZHANG Jingjing, WANG Xichang, SHI Wenzheng   

  1. College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Online:2019-07-25 Published:2019-07-23

Abstract: Monolithic material sorptive extraction (MMSE) combined with gas chromatography-mass spectrometryolfatometry (GC-MS-O) was used to identify the key odor-active compounds of white croaker and small yellow croaker. A total of 42 and 49 volatiles were identified in white croaker and small yellow croaker, respectively. Out of these volatiles, 12 and 6 were selected respectively from the two fish by aroma extraction dilution analysis (AEDA), among which 9 volatiles were identified by comparison of their mass spectra and linear retention indices with published data. For each fish, the top 10 major odor-active compounds were screened out by the modified frequency (MF) method. The compounds with the highest FD value of 40 in white croaker were identified as trimethylamine, 2-octen-1-ol, nonanal, and an unknown compound that smelled like metal. According to MF ranking, trimethylamine and 2-octen-1-ol had greater contributions to the odor of white croaker. The odorants with the highest FD value of 40 in small yellow croaker were hexanal and 2-octen-1-ol, but trimethylamine and unknown compounds that smelled like barbecue had greater contributions to its odor according to MF ranking. 6-Methyl-5-heptane-2-one was another odorous compound that was present in each fish and responsible for their metallic or bloody odor. According to MF ranking, this compound had a greater effect on the odor of white croaker than on small yellow croaker. 2,3-Pentanedione and 1-penten-3-ol, ranked higher among the top 10 odor-active compounds in small yellow croaker, together with trimethylamin, unknown barbecue-like odorants and dimethyl disulfide which was not identified in white croaker may be one of the reasons for the difference in odor between the two fish.

Key words: white croaker, small yellow croaker, volatile compounds, gas chromatography-olfactometry (GC-O), aroma extraction dilution analysis (AEDA), modified frequency (MF)

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