Determination of volatile compounds to characterize fish spoilage using headspace/mass spectrometry and solid‐phase microextraction/gas chromatography/mass spectrometry | Zendy

Duflos Guillaume | Zendy; Coin Vincent Marcel | Zendy; Cornu Marie | Zendy; Antinelli JeanFrancois | Zendy; Malle Pierre | Zendy

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Determination of volatile compounds to characterize fish spoilage using headspace/mass spectrometry and solid‐phase microextraction/gas chromatography/mass spectrometry

Author(s) -

Duflos Guillaume,

Coin Vincent Marcel,

Cornu Marie,

Antinelli JeanFrancois,

Malle Pierre

Publication year - 2006

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2386

Subject(s) - solid phase microextraction , chemistry , chromatography , food spoilage , mass spectrometry , gas chromatography–mass spectrometry , whiting , mackerel , gas chromatography , scomber , fish <actinopterygii> , fishery , biology , bacteria , genetics

Changes in volatile compounds were monitored in whiting ( Merlangius merlangus ), cod ( Gadus morhua ) and mackerel ( Scomber scombrus ) and related to spoilage. Data are presented from headspace/mass spectrometric (HS/MS) analysis and solid‐phase microextraction/gas chromatographic/mass spectrometric (SPME/GC/MS) analysis at two time points (day 0 and day 10) during storage at 4 °C. HS/MS revealed 24 ions that could be used as markers of spoilage. SPME/GC/MS identified 86 compounds, 20 of which could perhaps be used to characterize freshness: principally alcohols, ketones, aldehydes and C 2 –C 11 esters. Compounds common to the three species studied appear to be generated by microbial degradation. Copyright © 2005 Society of Chemical Industry

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