Determination of carbonyl compounds in fish species samples with solid-phase microextraction with on-fibre derivatization

Iglesias, Jacobo; Gallardo, José Manuel; Medina, Isabel

doi:10.1016/j.foodchem.2010.05.025

Cited by 59 publications

(32 citation statements)

References 34 publications

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“…The technique was developed by Arthur and coworker (Arthur & Pawliszyn, 1990) and combines one‐step sampling and sample preparation. In recent years, it has been successfully used for determining the flavor profiles of several fish species (Igiesias, Gaiiardo, & Medina, 2010). In addition, the e‐nose is a useful instrument for analyzing, identifying, and detecting complex smells.…”

Section: Introductionmentioning

confidence: 99%

Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi

Zhang

Zhu

Shi

et al. 2018

Food Science & Nutrition

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This study tested the gel properties, quality of Alaska pollock surimi subjected to different temperature treatments. Results showed that when the heating temperature is 110°C, the water‐holding capacity (WHC) and texture of the surimi and gel strength increased, but as the heating temperature increased, the gel strength decreased significantly (p < 0.05), and ultimately destroyed. The heating temperature had no significant effect on the whiteness of the surimi gel, although it did have a significant effect on volatile components (p < 0.05). Fourier transform infrared (FT‐IR) spectroscopy suggested that with increasing temperature, protein secondary structure of the random coil received maximum damage, leading to protein aggregation and ultimately greatly reduced gel strength. At 100, 105, 110, 115, and 121°C, the surimi gel was determined 37, 46, 49, 52, and 56 volatile components, from of aldehydes, ketones, alcohols, hydrocarbons, and aromatic compounds. These results indicate that heat treatments have an important influence on the gel properties and volatile components of Alaskan pollock surimi gel, and the treatment parameters can be valuable for the production of ready‐to‐use minced fish products.

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Section: Introductionmentioning

confidence: 99%

Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi

Zhang

Zhu

Shi

et al. 2018

Food Science & Nutrition

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“…The 3-methyl-butanal and 2-methyl-butanal mainly contribute to the nutty almond notes, and may be formed by the Strecker degradation of leucine in the course of the Maillard reaction [13]. This reaction is known to be enhanced at high temperatures [14].…”

Section: Volatile Compounds In Four Steamed Coilia Ectenesmentioning

confidence: 99%

Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry

Zhao

Tao

et al. 2015

Fish Sci

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“…Headspace solid phase microextraction (HS-SPME) was used to extract the volatile compounds 20 . The above-mentioned techniques have already been successfully applied in analytical studies directed at the analysis of volatile compounds from different food samples such as vegetable oils 8 , alcoholic beverages 21,25,27,29 , meat products 28 , vinegars 4 or fish 10 . However, the methodology has not been appropriately developed to date for products such as raw spirits.…”

Section: Introductionmentioning

confidence: 99%

Identification of Volatile Compounds in Raw Spirits of Different Organoleptic Quality

Plutowska

Biernacka

Wardencki

2010

Journal of the Institute of Brewing

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The main purpose of the research was to determine the composition of the volatile fraction of raw spirits, as well as isolation of the aroma profiles for spirits differing in their sensory properties. Profiles were created using a headspace solid-phase microextraction (HS-SPME) and capillary gas chromatography-mass spectrometry technique (GC-MS). The results indicated the presence of over 200 compounds, of which significant numbers were identified. The most significant groups included esters, higher alcohols, aldehydes, acetals, as well as furans, sulphur compounds, terpenoids and benzene derivatives. Among the abovementioned compounds, over 50 were identified whose presence or high content could decrease the quality of the distillates. In particular, this pertains to higher quantities of compounds such as acetals and certain esters, as well as the two compounds, dimethyl trisulphide and geosmin. Aside from the dependence between volatile composition and the sensory quality, differences between distillates originating from different distilleries were observed.

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Determination of carbonyl compounds in fish species samples with solid-phase microextraction with on-fibre derivatization

Cited by 59 publications

References 34 publications

Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi

Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi

Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry

Identification of Volatile Compounds in Raw Spirits of Different Organoleptic Quality

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