作者：Yanping Chen， Dandan Cai， Wenqian Li， Imre Blank，Yuan Liu
期刊：Journal of Food Biochemistry
摘要：The volatile organic compounds (VOCs) in four Chinese freshwater fishes (i.e., Hypophthalmichthys molitrix (H), Aristichthys nobilis (A), Lateolabrax japonicus (L), Parabramis pekinensis (P)) were separated using gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic- nose (uf-GC E- nose). Principal component analysis (PCA) was applied to distinguish the VOCs identified from the four freshwater fishes in both raw and cooked states. Twenty compounds were identified from the spectral database of GC-IMS, including five al-dehydes, eight alcohols, six ketones, and three esters. In addition, using GC E- nose, 32 compounds were isolated by the first column MTX-5, and 24 compounds were isolated by the second column MXT- 1701. PCA results showed that the four fishes could be well discriminated against. The odor profiles of raw and cooked fishes were clearly different. This study demonstrated that specific signals provided from GC- IMS could differentiate freshwater fishes. GC-IMS and uf-GC E- nose could be devel-oped further to distinguish aquatic products based on VOCs.
DOI:10.1111/jfbc.13840.
Cite：Chen Y P, Cai D, Li W, et al. Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked status[J/OL]. Journal of Food Biochemistry, 2022, 46(6): e13840.
