Effects of Tea Polyphenols on Volatile Compounds of Grass Carp Fillets during Refrigerated Storage as Analyzed by GC-MS and Electronic Nose

doi:10.7506/spkx1002-6630-201622036

Abstract

Abstract: The effects of pretreatment by dipping in a solution of 5.0 g/L tea polyphenols (TPs) on the volatile compounds of grass carp fillets were examined over a storage period of 15 d. The changes in the composition of volatile compounds during the storage period were detected by head space solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose. A total of 161 volatile components were identified by HS-SPME-GC-MS, mainly aldehydes and alcohols. The relative contents of aldehydes and alcohols in the control group were increased with storage time. The relative content of hydrocarbons was decreased firstly and then increased gradually; however, the opposite trend was observed for esters. The other volatiles showed irregular fluctuations. The aldehydes identified were significantly less abundant in the TPs group than in the control group. Only small amounts of alcohols appeared at the late period of storage. The contents of the fishy odorants hexanal and 1-octene 3 alcohol were reduced greatly and acids were increased. The results of electronic nose showed that the response value of the TPs-treated group at the end of storage was significantly lower than that of the control group. Microbial analysis showed that TPs treatment of grass carp fillets effectively inhibited the growth of microorganisms including gas-producing bacteria during the cold storage period. In conclusion, this study showed that TPs could significantly reduce the production of fishy volatiles during refrigerated storage.

Key words: grass carp fillets, tea polyphenol, headspace solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), electronic nose

CLC Number:

S984.1

LIU Nan, LI Tingting, YI Shumin, WANG Dangfeng, JIANG Yang, JIN Gaowei, LI Jianrong,*. Effects of Tea Polyphenols on Volatile Compounds of Grass Carp Fillets during Refrigerated Storage as Analyzed by GC-MS and Electronic Nose[J]. FOOD SCIENCE, 2016, 37(22): 237-243.

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