Identification of Volatile Compounds in Cooked Meat of Farmed Obscure Puffer (Takifugu obscurus) Using SDE and HS-SPME Combined with GC-MS

Abstract:

The volatile compounds of cooked meat in farmed obscure puffer (Takifugu obscurus) were isolated by simultaneous distillation and extraction (SDE)and headspace solid phase micro extraction (HS-SPME), and analyzed with gas chromatography-mass spectrometry (GC-MS). A total of 91 volatile compounds were identified under 3 different conditions by GC-MS analysis including 32 aldehydes, 11 alcohols, 10 ketones, 21 N- or S-containing aromatic compounds, 13 alkanes, 3 esters, and 1acid. In order to evaluate the major potential impact odorants extracted by SDE, the odor activity value (OAV) was calculated together with GC-MS. To estimate the contributions of volatile compounds to flavor isolated by SDE and HS-SPME, a parameter named relative odor activity value (ROAV) was applied. Results obtained showed that on the basis of OAV, it indicated that the compounds potentially most important to obscure puffer included 2,6-nonadienal, trimethylamine, 2,3-butanedione, (Z)-4-heptenal, 2-nonenal, and 3-methylbutanal. Based on ROAV, it was found that 2,6-nonadienal, trimethylamine, (Z)-4-heptenal, 2,3-butanedione, 2-nonenal, 3-methylbutanal, benzaldehyde, 2-ethylfuran, ethyl acetate, (E,E)-2,4-octadienal, octanal, 1-octen-3-ol, and nonanal may be responsible for the special flavor of cooked meat in the obscure puffer.

• Periodical: Advanced Materials Research (Volumes 706-708)
• Pages: 399-402
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.706-708.399
• Online since: June 2013
• Authors: Wei Wu, Rong Wu, Ning Ping Tao
• Keywords: Gas Chromatography-Mass Spectrometry (GC-MS), Obscure Puffer (Takifugu obscurus), Odor Activity Value (OAV), Relative Odor Activity Values (ROAV), Volatile Compounds

References

[1] M. Yan, Z. Li, B. Xiong, and J. Zhu: J Appl Ichthyol,Vol.20 (2004), pp.146-149

[2] Z.Q. Zhao Qingliang, Yin Ning: Journal of nanjing normal university (Natural Science Edition), Vol.22(1999), pp.89-92

[3] P. Hellín, A. Manso, P. Flores, and J. Fenoll: J Agr Food Chem, Vol.58(2010), pp.6334-6340

[4] L. Cui, C.Q. Liu, and D.J. Li: Agricultural Sciences in China, Vol.9(2010), pp.1689-1695

[5] H. Guth: J Agr Food Chem, Vol.45(1997), pp.3022-3026

[6] J. Pawliszyn:Solid phase microextraction(Wiley-VCH Publications,New York 1997).

[7] H. T. Zhang and H. P. Mao:Proceedings of information technology and environmental system sciences(Publishing house of electronics industry,Beijing),Vol.2(2008),pp.1217-1221