SPME-GC-MS Analysis of Changes in Volatile Compounds during Preparation of Grass Carp Soup

doi:10.7506/spkx1002-6630-201622022

Abstract

Abstract: Changes in volatile compounds during the preparation of traditional Chinese grass carp soup were analyzed by solid phase micro-extraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). Grass carp soup was prepared by cooking fried-fish-fillets with ginger and garlic. A total of 46 volatile compounds, including 20 terpenes, 9 aromatic compounds, 5 aldehydes, 2 ketones, 3 alcohols, 3 furans, 3 sulphur-containing compounds, and one other compound, were identified by GC-MS during the first 10 min of cooking, 43 volatiles (22 terpenes, 3 aromatic compounds, 4 aldehydes, 1 ketones, 5 alcohols, 2 furans, 4 sulphur-containing compounds, and 2 other compounds) were detected during 11–20 min, and 53 volatiles, including 21 terpenes, 5 aromatic compounds, 11 aldehydes, 3 ketones, 5 alcohols, 2 furans, 3 sulphur compounds, and 3 other compounds, were found during 21–30 min. Among these, terpene and sulphur-containing compounds, which were derived from ginger and garlic, respectively, were formed during 0–10 min of cooking and decreased during 11–30 min, while aldehydes, ketones, and alcohols were resulted from the oxidation of lipids and their concentrations were increased during cooking. It could be concluded that flavor volatile compounds in fish soup were formed after frying or derived from spices, and were enriched and balanced during cooking.

Key words: grass carp soup, cooking, solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS), volatile compound changes

CLC Number:

TS254.1

LI Jinlin,TU Zongcai,*, ZHANG Lu, SHA Xiaomei, WANG Hui, PANG Juanjuan, TANG Pingping. SPME-GC-MS Analysis of Changes in Volatile Compounds during Preparation of Grass Carp Soup[J]. FOOD SCIENCE, 2016, 37(22): 149-154.

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