Volatile components present in different parts of grass carp

Journal of Food BiochemistryVolume 42, Issue 6 e12668 FULL ARTICLE Volatile components present in different parts of grass carp Hongli Wang, Hongli Wang orcid.org/0000-0002-6964-5662 College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, ChinaSearch for more papers by this authorJingjing Zhang, Jingjing Zhang College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, ChinaSearch for more papers by this authorYaozhou Zhu, Yaozhou Zhu orcid.org/0000-0002-9416-203X Department of Food Science and Human Nutrition, University of Florida, Gainesville, FloridaSearch for more papers by this authorXichang Wang, Xichang Wang College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, ChinaSearch for more papers by this authorWenzheng Shi, Corresponding Author Wenzheng Shi wzshi@shou.edu.cn College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China Correspondence Wenzheng Shi, College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai 201306, China. Email:wzshi@shou.edu.cnSearch for more papers by this author Hongli Wang, Hongli Wang orcid.org/0000-0002-6964-5662 College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, ChinaSearch for more papers by this authorJingjing Zhang, Jingjing Zhang College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, ChinaSearch for more papers by this authorYaozhou Zhu, Yaozhou Zhu orcid.org/0000-0002-9416-203X Department of Food Science and Human Nutrition, University of Florida, Gainesville, FloridaSearch for more papers by this authorXichang Wang, Xichang Wang College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, ChinaSearch for more papers by this authorWenzheng Shi, Corresponding Author Wenzheng Shi wzshi@shou.edu.cn College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China Correspondence Wenzheng Shi, College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai 201306, China. Email:wzshi@shou.edu.cnSearch for more papers by this author First published: 11 September 2018 https://doi.org/10.1111/jfbc.12668Citations: 31Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract This study examined the dorsal meat, belly meat, red meat, skin, intestines and gills of grass carp to determine the volatile compounds present in different parts using the monolithic material sorptive extraction gas chromatography–mass spectrometry and the electronic nose. Although the electronic nose was able to distinguish the flavors of the red meat, skin, intestines and gills, the dorsal and belly meat could not be differentiated. For dorsal meat, belly meat, red meat, fish skin, fish intestines and fish gills, 56, 55, 58, 67, 59, and 68 volatile compounds, respectively, were identified, the majority of which were aldehydes and alcohols. There were 9, 7, 9, 12, 7, and 9 predominant components were identified in dorsal meat, belly meat, red meat, fish skin, fish intestines, and fish gills. The fishy smell detected from strongest to weakest were: fish gills, fish intestines, fish skin, red meat, and dorsal meat/belly meat. Practical applications Freshwater fish generally have an unattractive fishy, earthy odor thus not favored by consumers. The present study reveals volatile components present in different parts of grass carp using monolithic material sorptive extraction gas chromatography–mass spectrometry (MMSE–GC–MS) and electronic nose. The results demonstrated that combination of electronic nose response, principle component analysis, and MMSE–GC–MS can be applied to distinguish the flavors of the red meat, fish skin, fish intestines and fish gills, the dorsal meat and belly meat successfully and this method could be used for the identification of different compounds in similar gas chromatography–mass spectrometry analysis. The findings of this study will enrich our theoretical knowledge of flavor chemistry of fish products. CONFLICT OF INTEREST We declare that we do not have any commercial or associative interest that represents a conflict of interest in connection with the work submitted. Citing Literature Volume42, Issue6December 2018e12668 RelatedInformation