Aroma profile characterization of mahi-mahi and tuna for determining spoilage using purge and trap gas chromatography-mass spectrometry / Jing Bai ... [et al.].

สนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F51)

YJ2020 M04

Alcohols, aldehydes, ketones, amines, and sulfur compounds are essential aroma compounds related to fish flavor and spoilage. Gas chromatography-mass spectrometry (GC-MS) is an instrument that is widely used to identify and quantify volatile and semi-volatile compounds in fish products. In this research, a simple and accurate GC-MS method was developed to determine the aroma profile of mahi-mahi and tuna for chemical indicators of spoilage. In the developed GC-MS method, trichloroacetic acid (TCA) solution was used to extract analytes from homogenized fish samples. The purge and trap system was used for sample introduction, and the GC-MS with an RTX-Volatile Amine column was able to separate compounds without a derivatization procedure. The created purge and trap gas chromatography-mass spectrometry (PT-GC-MS) method could identify and quantify twenty aroma compounds in mahi-mahi (Coryphaena hippurus) and 16 volatile compounds in yellowfin tuna (Thunnus albacares) associated with fish spoilage. The amines (dimethylamine, trimethylamine, isobutylamine, 3-methylbutylamine, and 2-methylbutanamine), alcohols (2-ethylhexanol, 1-penten-3-ol and isoamyl alcohol, ethanol), aldehydes (2-methylbutanal, 3-methylbutanal, benzaldehyde), ketones (acetone, 2,3-butanedione, 2-butanone, acetoin), and dimethyl disulfide strongly statistically correlated with poorer quality tuna and mahi-mahi and were considered as the key spoilage indicators.