Comparison of Volatile Compounds in Raw and Cooked Chinese Mitten Crab Hepatopancreas and Gonads

Gao, Xian Chu; Gu, Sai Qi; Wang, Xi Chang; Tao, Ning; Zhuang, Jing; Liu, Ming Ying; Xie, Yucen; Wu, Rui

doi:10.4028/www.scientific.net/amr.941-944.1040

Cited by 5 publications

(6 citation statements)

References 8 publications

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“… ID: The identification was indicated by the following symbols, A = mass spectrum and RI agree with that of the authentic compound run under similar GC‐MS conditions, B = mass spectrum and LRI agree with literature data: (1) Multari et al (), (2) Feng et al (), (3) Cui et al (), and (4) Gao et al (). C = tentative identification based on interpretation of mass spectrum and comparison with similar compounds. …”

Section: Resultssupporting

confidence: 63%

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Comprehensive analysis of volatile compounds in cold‐pressed safflower seed oil from Xinjiang, China

Lin

Chen

Han

et al. 2019

Food Science & Nutrition

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Three varieties of safflower seed oil (SSO) from Xinjiang Autonomous Region, China, were analyzed by headspace solid‐phase micro‐extraction gas chromatography coupled with mass spectrometry (HS‐SPME‐GC‐MS) to reveal volatile components. Overall, 67 volatile components were determined and four compounds including isoamyl alcohol, caproic acid, n‐pentanal, and heptanal were newly identified in SSO as aroma‐active components. Meanwhile, 16 compounds were selected by relative odor activity value (ROAV) to evaluate contributions of single compounds to the overall odor (ROAV > 1), in which nonanal, (Z)‐6‐nonenal, and (E)‐2,4‐decadienal were the top three contributed substances (ROAV > 70). The sensory panel was described as eight definition terms (grassy, fruity, almond, mushroom, fatty, sweet, paddy, and overall fragrance). Principal component analysis (PCA) revealed a significant separation of three cultivars with the first principal component (PC‐1) and the second principal component (PC‐2) expressing 73.9% and 23.1%, respectively. Both PCA and ROAV allowed identifying the compounds positively correlated to sensory evaluation.

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Section: Resultssupporting

confidence: 63%

“… Aroma threshold was determined in oil by according to literature: (1) Multari et al (), (2) Feng et al (), (3) Cui et al (), and (4) Gao et al (). …”

Section: Resultsmentioning

confidence: 99%

Comprehensive analysis of volatile compounds in cold‐pressed safflower seed oil from Xinjiang, China

Lin

Chen

Han

et al. 2019

Food Science & Nutrition

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“…The odor activity value (OAV) method (Liu, Zhou, & Xu, ; Zhu, Klee, & Sarnoski, ) was used to evaluate the volatile compounds that contribute to overall odor, namely: the contribution OAV = C/T (C represents the concentration of an individual allelochemicals,T is the threshold at which it becomes perceptible to the human nose). As a sample generally contains many multiple volatile compounds, for this study the relative olfactory activity value (ROAV) to better analysis the contribution of each compounds to the total samples (Xu et al, ), and ROAVmax = 100 (Gao et al, ; Liu et al, ; Shi et al, ).

ROAVi \approx 100 \times Cri / Crmax \times Tmax / Ti

…”

Section: Methodsmentioning

confidence: 99%

Volatile components present in different parts of grass carp

et al. 2018

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This study examined the dorsal meat, belly meat, red meat, skin, intestines and gills of grass carp to determine the volatile compounds present in different parts using the monolithic material sorptive extraction gas chromatography–mass spectrometry and the electronic nose. Although the electronic nose was able to distinguish the flavors of the red meat, skin, intestines and gills, the dorsal and belly meat could not be differentiated. For dorsal meat, belly meat, red meat, fish skin, fish intestines and fish gills, 56, 55, 58, 67, 59, and 68 volatile compounds, respectively, were identified, the majority of which were aldehydes and alcohols. There were 9, 7, 9, 12, 7, and 9 predominant components were identified in dorsal meat, belly meat, red meat, fish skin, fish intestines, and fish gills. The fishy smell detected from strongest to weakest were: fish gills, fish intestines, fish skin, red meat, and dorsal meat/belly meat. Practical applications Freshwater fish generally have an unattractive fishy, earthy odor thus not favored by consumers. The present study reveals volatile components present in different parts of grass carp using monolithic material sorptive extraction gas chromatography–mass spectrometry (MMSE–GC–MS) and electronic nose. The results demonstrated that combination of electronic nose response, principle component analysis, and MMSE–GC–MS can be applied to distinguish the flavors of the red meat, fish skin, fish intestines and fish gills, the dorsal meat and belly meat successfully and this method could be used for the identification of different compounds in similar gas chromatography–mass spectrometry analysis. The findings of this study will enrich our theoretical knowledge of flavor chemistry of fish products.

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“…The contribution of volatile flavor substances in fingered citron was evaluated by referring to the ROAV method, and then the primary flavor substances were determined (Gao et al, 2014). The components that contributed the most to the total flavor of fingered citron samples were determined as follows: ROAV max = 100, then other components (a):…”

Section: Determination Of Main Flavor Substances Of Finger Citron By ...mentioning

confidence: 99%

Community Structure of Phyllosphere Bacteria in Different Cultivars of Fingered Citron (Citrus medica ‘Fingered’) and Their Correlations With Fragrance

Wang

Sun

et al. 2022

Front. Plant Sci.

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In recent years, plant metabolomics and microbiome studies have suggested that the synthesis and secretion of plant secondary metabolites are affected by microbial-host symbiotic interactions. In this study, six varieties of fingered citron (Citrus medica ‘Fingered’) are sampled to study their phyllosphere bacterial communities and volatile organic compounds (VOCs). High-throughput sequencing is used to sequence the V5–V7 region of the 16S rRNA of the fingered citron phyllosphere bacteria, and the results showed that Proteobacteria, Actinobacteria, Firmicutes, and Bacteroidetes were the dominant bacterial phylum in the phyllosphere of fingered citron. There were significant differences in the phyllosphere bacteria community between XiuZhen and the remaining five varieties. The relative abundance of Actinomycetospora was highest in XiuZhen, and Halomonas, Methylobacterium, Nocardioides, and Pseudokineococcus were also dominant. Among the remaining varieties, Halomonas was the genus with the highest relative abundance, while the relative abundances of all the other genera were low. Headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyze and identify the aroma compounds of six different fingered citron, and a total of 76 aroma compounds were detected in six varieties. Pinene, geraniol, and linalool were found to be the primary VOCs that affect the aroma of fingered citron based on relative odor activity value. The correlation analysis showed 55 positive and 60 negative correlations between the phyllosphere bacterial flora and aroma compounds of fingered citron. The top 10 genera in the relative abundance were all significantly associated with aroma compounds. This study provides deep insight into the relation between bacteria and VOCs of fingered citron, and this may better explain the complexity of the analysis of bacterial and metabolic interactions.

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Comparison of Volatile Compounds in Raw and Cooked Chinese Mitten Crab Hepatopancreas and Gonads

Cited by 5 publications

References 8 publications

Comprehensive analysis of volatile compounds in cold‐pressed safflower seed oil from Xinjiang, China

Comprehensive analysis of volatile compounds in cold‐pressed safflower seed oil from Xinjiang, China

Volatile components present in different parts of grass carp

Community Structure of Phyllosphere Bacteria in Different Cultivars of Fingered Citron (Citrus medica ‘Fingered’) and Their Correlations With Fragrance

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