Recent Advances in Extraction and Analysis of Volatile Components in Fish

doi:10.7506/spkx1002-6300-200923101

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 447-451.doi: 10.7506/spkx1002-6300-200923101

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Recent Advances in Extraction and Analysis of Volatile Components in Fish

LIU Yu-ping，CHEN Hai-tao，SUN Bao-guo*

School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100048, China

Received:2009-08-20 Online:2009-12-01 Published:2010-12-29
Contact: SUN Bao-guo E-mail:sunbg@btbu.edu.cn

Abstract

Abstract:

Volatile components in fish play important roles in flavor of fish. This paper summarized major studies on extraction and analysis of volatile components in fish through dynamic headspace-gas chromatography-mass spectrometry, distillation extraction-gas chromatography-mass spectrometry, and solid phase microextraction-gas chromatography-mass spectrometry in the recent decade. Aromatic compounds containing sulfur and nitrogen were listed as the common volatile compounds or characteristic flavor compounds in fish.

Key words: fish, volatile component, extraction, analysis

CLC Number:

TS254.1

LIU Yu-ping，CHEN Hai-tao，SUN Bao-guo*. Recent Advances in Extraction and Analysis of Volatile Components in Fish[J]. FOOD SCIENCE, 2009, 30(23 ): 447-451 https://doi.org/10.7506/spkx1002-6300-200923101

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Recent Advances in Extraction and Analysis of Volatile Components in Fish

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