Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus)
| Autor: | Dong-zhi Chen, Xingjie Chen, Shanggui Deng, Yifan Zhu, Jing Chen |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
electronic nose
endocrine system Muraenesox animal structures biology Electronic nose lcsh:TP368-456 Chemistry eel lcsh:TX341-641 biology.organism_classification Mass spectrometry lcsh:Food processing and manufacture hs–spme–gc–ms Odor otorhinolaryngologic diseases Food science volatile compounds roav Value (mathematics) lcsh:Nutrition. Foods and food supply Aroma Food Science |
| Zdroj: | International Journal of Food Properties, Vol 23, Iss 1, Pp 2257-2270 (2020) |
| ISSN: | 1532-2386 1094-2912 |
| Popis: | Volatile compounds in fresh and dried eels were investigated. Electronic nose (E-nose), headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS–SPME–GC–MS), and relative odor activity value (ROAV) were applied to distinguish odors between fresh and dried eels. Results showed that E-nose could effectively distinguish the aroma among fresh eels, eels dried under 35°C and 12°C, and different drying methods had a significant influence on nitrogen oxides and methane in volatile compounds of dried eels. Total 37 and 28 volatile compounds detected in dried and fresh eel, respectively, were remarkably different. Relative odor activity values (ROAV) identified hexanal, nonanal, benzaldehyde, octanal, and 1-octen-3-ol as key flavor compounds in both fresh and dried eels. However, a serial of compounds, including 2-ethylfuran, 2,3-octanedione, (E, Z)-2,6-nonadienal, D-limonene, and 2-Zn-pentylfuran, added the sweet and meaty flavor of dried eel and neutralized the original strong grassy and fishy taste of fresh eel, primarily led to the difference in their odors. |
| Databáze: | OpenAIRE |
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