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Analysis of Odors from Silver Carp by Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry

Jun Chen

Open publisher page 2 citations

Abstract

In this paper, a method for the determination of odors from silver carp using headspace solid phase microextraction (HS SPME) and gas chromatography mass spectrometry (GC/MS) was presented. The SPME fiber was coated with polydimesiloxane divinylbenzene (PDMS DVB). The extraction and chromatography conditions were optimized with compared some common analysis in fish meat volatiles. The volatiles were hexanal,1 hexanol, heptanal, heptanol, octanel, 1 octen 3 ol and nonanal. The results showed that SPME was effective to analysis of the volatiles in fish meat.

About this research paper

What this paper is about

In this paper, a method for the determination of odors from silver carp using headspace solid phase microextraction (HS SPME) and gas chromatography mass spectrometry (GC/MS) was presented. The SPME fiber was coated with polydimesiloxane divinylbenzene (PDMS DVB). The extraction and chromatography conditions were optimized with compared some common analysis in fish meat volatiles. The volatiles were hexanal,1 hexanol, heptanal, heptanol, octanel, 1 octen 3 ol and nonanal. The results showed that SPME was effective to analysis of the volatiles in fish meat.

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OpenAlex reports 2 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

In this paper, a method for the determination of odors from silver carp using headspace solid phase microextraction (HS SPME) and gas chromatography mass spectrometry (GC/MS) was presented. The SPME fiber was coated with polydimesiloxane divinylbenzene (PDMS DVB). The extraction and chromatography conditions were optimized with compared some common analysis in fish meat volatiles. The volatiles were hexanal,1 hexanol, heptanal, heptanol, octanel, 1 octen 3 ol and nonanal. The results showed that SPME was effective to analysis of the volatiles in fish meat.

Key concepts: Chemistry, Solid-phase microextraction, Nonanal, Heptanal, Chromatography, Hexanal, Octanal, Mass spectrometry

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