Title: Determination of volatile compounds of Peru squid by headspace solid phase microextraction gas chromatography-mass spectrometry
Abstract: The volatile compounds of the different parts of squid meat were detected and analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry(SPME-GC/MS).The results showed that hydrocarbons had important contribution to squid,which distributed symmetrically.Alcohols,ketones were mainly distributed in the middle of the meat.While the heterocyclic compounds and esters distributed even in the meat and which had important contribution to the aroma of squid.Pyrazine class material was the primary substance in the heterocyclic compounds and the ethyl acetate was mainly in esters.Additionally,acetic acid and N,N-dimethylformamide and dimethylamine played a major role in the squid meat,which had a strange sour taste.The distributions of the two substances in the meat were both followed the rule:low level content on both sides but not middle.
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
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Cited By Count: 3
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