Identification of Volatile Compounds in Codfish(Gadus) by a Combination of Two Extraction Methods Coupled with GC-MS Analysis

作     者：CHANG Yufei HOU Hu LI Bafang 

作者机构：College of Food Science and Engineering Ocean University of China 

出 版 物：《Journal of Ocean University of China》 (中国海洋大学学报（英文版）)

年 卷 期：2016年第15卷第3期

页      面：509-514页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070302[理学-分析化学] 0703[理学-化学] 083204[工学-水产品加工及贮藏工程] 

基　　金：supported by the National Natural Science Foundation of China (Nos. 31401476, 31471606) National High-Tech Research and Development Program of China, 863 Program (2014AA093508) Shandong Province Regional Innovation and Development of Marine Economy Demonstration Project 

主　　题：codfish volatile flavor compound SDE SPME GC-MS Kovats index 

摘      要：Codfish is a kind of abyssal fish species with a great value in food industry. However, the flavor of codfish, especially the unpleasant odor, has caused serious problems in its processing. To accurately identify the volatile compounds in codfish, a combination of solid phase micro-extraction(SPME) method and simultaneous distillation extraction(SDE) method was used to extract the volatiles. Gas chromatography-mass spectrometry(GC-MS) along with Kovats indices(KI) and authentic standard compounds were used to identify the volatiles. The results showed that a total of 86 volatile compounds were identified in codfish, of them 24 were extracted by SDE, 69 compounds by SPME, and 10 compounds by both SDE and SPME. Seventy volatile compounds were found to have specific odors, of them 7 typical compounds contributed significantly to the flavor of codfish. Alcohols(i.e.,(E)-2-penten-1-ol and 2-octanol), esters(i.e., ethyl butyrate and methyl geranate), aldehydes(i.e., 2-dodecenal and pentadecanal) contributed the most to fresh flavor while nitrogen compounds, sulphur compounds, furans, as well as some ketones(i.e., 2-hydroxy-3-pentanone) brought unpleasant odor, such as fishy and earthy odor. It was indicated that the combination of multiple extraction methods and GC-MS analysis can enhance the accuracy of identification, and provide a reference for the further study on flavor of aquatic products.