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ANALYSIS OF THE VOLATILES FROM CURED FISH WITH SPME AND GC-MS

Zeng Ling-bin

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Abstract

Aroma significantly affected by volatiles is one of flavor qualities for cured fish. To explore which volatiles there are in cured fish, optimum conditions of extracting volatiles from cured fish were studied through the solid phase micro-extraction (SPME) fiber, and the extracted volatiles were identified by GC-MS. Results indicated the most volatiles could be captured from cured fish powder in 5 milliliter extraction bottle for 30 minutes at 35 ℃ with the 85μm polyacrylate (PA) fiber. There were 21 volatiles extracted from cured fish, including 4 alcohol and 13 ester. The most abundant volatiles in cured fish were indole-2-one-2, 3-dihydro-6-amino, diethyl phthalate and cis-2-cyclohexen-1-ol-1-methyl, whose relative content was 20.23 %, 13.22 % and 10.97 % respectively.

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What this paper is about

Aroma significantly affected by volatiles is one of flavor qualities for cured fish. To explore which volatiles there are in cured fish, optimum conditions of extracting volatiles from cured fish were studied through the solid phase micro-extraction (SPME) fiber, and the extracted volatiles were identified by GC-MS. Results indicated the most volatiles could be captured from cured fish powder in 5 milliliter extraction bottle for 30 minutes at 35 ℃ with the 85μm polyacrylate (PA) fiber. There were 21 volatiles extracted from cured fish, including 4 alcohol and 13 ester. The most abundant volatiles in cured fish were indole-2-one-2, 3-dihydro-6-amino, diethyl phthalate and cis-2-cyclohexen-1-ol-1-methyl, whose relative content was 20.23 %, 13.22 % and 10.97 % respectively.

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Available abstract

Aroma significantly affected by volatiles is one of flavor qualities for cured fish. To explore which volatiles there are in cured fish, optimum conditions of extracting volatiles from cured fish were studied through the solid phase micro-extraction (SPME) fiber, and the extracted volatiles were identified by GC-MS. Results indicated the most volatiles could be captured from cured fish powder in 5 milliliter extraction bottle for 30 minutes at 35 ℃ with the 85μm polyacrylate (PA) fiber. There were 21 volatiles extracted from cured fish, including 4 alcohol and 13 ester. The most abundant volatiles in cured fish were indole-2-one-2, 3-dihydro-6-amino, diethyl phthalate and cis-2-cyclohexen-1-ol-1-methyl, whose relative content was 20.23 %, 13.22 % and 10.97 % respectively.

Key concepts: Aroma, Chemistry, Fish <Actinopterygii>, Extraction (chemistry), Solid-phase microextraction, Chromatography, Flavor, Gas chromatography–mass spectrometry

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