Title: Determination of volatile flavor components of Leiocassis longirostris muscle by head space solid phase micro-extraction and gas chromatography-mass spectrometry
Abstract: The volatile flavor compounds in dorsal and abdominal meat of cultured Leiocassis longirostris were extracted by headspace solid phase microextraction( HS-SPME) and gas chromatography and mass spectrometry( GCMS). A 65 μm Polydimethylsiloxane / Divinylbenzene( PDMS / DVB) fiber was selected for HS-SPME. The results showed that 31 volatile flavor compounds were isolated and identified from the dorsal muscles,and 47 compounds were detected from the abdominal muscles including alcohols,adehydes,ketones,hydrocarbons and esters,25 compounds are identical. The compounds of 1-penten-3-ol,1-octen-3-ol,pentanal,hexanal,heptanal and nonanal made a great contribution to the flavor of cultured Leiocassis longirostris. According to the comprehensive analysis,the odor of dorsal meat was stronger than abdominal meat,which may be associated with the content of carbonyl compounds and alcohols.
Publication Year: 2015
Publication Date: 2015-01-01
Language: en
Type: article
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Cited By Count: 1
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