Comparison of Volatile Substances in Scallop Adductors and Skirts of Chlamys farreri

doi:10.7506/spkx1002-6630-201604018

Abstract

Abstract:

Objective: To examine and compare changes of volatile substances in different parts of the scallop Chlamys
farrier with different heating temperatures and consequently provide a theoretical reference for Chlamys farrier processing.
Methods: The changes of volatile substances were detected and analyzed by electronic nose and headspace solid-phase micro
extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results: The electronic nose was sensitive enough
to detect the changes of odor characteristics during thermal processing. Odor of fresh scallop adductors and skirts changed
significantly when they were heated. A total of 16, 20, 7 and 18, 18, 20 volatile substances in scallop adductors and skirts,
respectively, were identified when fresh samples and those heated at 90 and 120 ℃ were detected by HS-SPME-GC-MS.
The major volatile compounds include alcohols, ketones, aldehydes, ester and hydrocarbon. Conclusion: There were 11, 12
and 6 common volatile substances in fresh samples and those heated at 90 and 120 ℃, respectively, and the contents of 13,
14 and 15 volatile substances varied between scallop adductors and skirts. Electronic nose combined with HS-SPME-GCMS
permits the analysis of the changes of volatile substance in scallop adductors and skirts at different heating temperatures.

Key words: Chlamys farrier, volatile substances, electronic nose, headspace solid phase microextraction (HSSPME), gas chromatography-mass spectrometer (GC-MS)

CLC Number:

TS254.1

HUANG Zhongbai1, DING Yuan1, HUANG Jian2, ZHANG Dijun1, SUN Tingting1, HE Shan1, ZHOU Jun1, LI Ye1, ZHANG Chundan1, SU Xiurong1,*. Comparison of Volatile Substances in Scallop Adductors and Skirts of Chlamys farreri[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201604018.

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Comparison of Volatile Substances in Scallop Adductors and Skirts of Chlamys farreri

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