Title: Characterization of Volatile Compounds in Grass Carp<i>(Ctenopharyngodon idellus)</i>Soup Cooked Using a Traditional Chinese Method by GC-MS
Abstract: Journal of Food Processing and PreservationVolume 41, Issue 4 e12995 Original Article Characterization of Volatile Compounds in Grass Carp (Ctenopharyngodon idellus) Soup Cooked Using a Traditional Chinese Method by GC–MS Jin-Lin Li, Jin-Lin Li College of Chemistry and Chemical Engineering, Jiangxi Normal University, 99 Ziyang Road, Nanchang, Jiangxi, 30022 China Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China Nanchang Institute for Food and Drug Control, Nanchang, Jiangxi, ChinaSearch for more papers by this authorZong-Cai Tu, Corresponding Author Zong-Cai Tu [email protected] College of Chemistry and Chemical Engineering, Jiangxi Normal University, 99 Ziyang Road, Nanchang, Jiangxi, 30022 China Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China State Key Laboratory of Food Science and Technology, Nangchang University, Nanchang, Jiangxi, ChinaCorresponding author. TEL: + 86-791-8812-1868; FAX: + 86-791-8830-5938; EMAIL: [email protected] for more papers by this authorLu Zhang, Lu Zhang Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, ChinaSearch for more papers by this authorDe-Rong Lin, De-Rong Lin College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, ChinaSearch for more papers by this authorXiao-Mei Sha, Xiao-Mei Sha Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, ChinaSearch for more papers by this authorKai Zeng, Kai Zeng Nanchang Institute for Food and Drug Control, Nanchang, Jiangxi, ChinaSearch for more papers by this authorHui Wang, Hui Wang State Key Laboratory of Food Science and Technology, Nangchang University, Nanchang, Jiangxi, ChinaSearch for more papers by this authorJuan-Juan Pang, Juan-Juan Pang Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, ChinaSearch for more papers by this authorPing-Ping Tang, Ping-Ping Tang Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, ChinaSearch for more papers by this author Jin-Lin Li, Jin-Lin Li College of Chemistry and Chemical Engineering, Jiangxi Normal University, 99 Ziyang Road, Nanchang, Jiangxi, 30022 China Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China Nanchang Institute for Food and Drug Control, Nanchang, Jiangxi, ChinaSearch for more papers by this authorZong-Cai Tu, Corresponding Author Zong-Cai Tu [email protected] College of Chemistry and Chemical Engineering, Jiangxi Normal University, 99 Ziyang Road, Nanchang, Jiangxi, 30022 China Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China State Key Laboratory of Food Science and Technology, Nangchang University, Nanchang, Jiangxi, ChinaCorresponding author. TEL: + 86-791-8812-1868; FAX: + 86-791-8830-5938; EMAIL: [email protected] for more papers by this authorLu Zhang, Lu Zhang Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, ChinaSearch for more papers by this authorDe-Rong Lin, De-Rong Lin College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, ChinaSearch for more papers by this authorXiao-Mei Sha, Xiao-Mei Sha Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, ChinaSearch for more papers by this authorKai Zeng, Kai Zeng Nanchang Institute for Food and Drug Control, Nanchang, Jiangxi, ChinaSearch for more papers by this authorHui Wang, Hui Wang State Key Laboratory of Food Science and Technology, Nangchang University, Nanchang, Jiangxi, ChinaSearch for more papers by this authorJuan-Juan Pang, Juan-Juan Pang Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, ChinaSearch for more papers by this authorPing-Ping Tang, Ping-Ping Tang Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, ChinaSearch for more papers by this author First published: 28 June 2016 https://doi.org/10.1111/jfpp.12995Citations: 22Read 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 Fish has long been considered as an available source of high-quality protein in human diet. Grass carp (Ctenopharyngodon idellus) soup, produced with a traditional Chinese method, is one of the most favorite Chinese foods due to its pleasant smell and favorable test. Volatiles in grass carp soup produced with the method were investigated in this study. The volatiles were extracted with simultaneous distillation extraction (SDE) and solid phase micro-extraction (SPME) and analyzed by GC–MS. SDE was more efficient than SPME in extracting volatiles from grass carp soup. Combination the two methods, a total of 113 compounds, including 20 aldehydes, 8 ketones, 30 terpenes, 2 pyrazines, 6 sulfur compounds, 4 acids, 4 esters and 15 other compounds, were identified. Terpenes and aldehydes were the main volatile compounds in grass carp soup. Terpenes and aldehydes together with other kind of volatiles endow the grass carp soup with the favorite flavor. Practical Applications Grass carp (Ctenopharyngodon idellus), one of the "four major Chinese carps," is one of the most important freshwater fish species in China and the world. Boiling with water, garlic and ginger after pan frying with oil is the most common traditional Chinese method to process grass carp. This study first revealed the volatile compounds in grass carp soup prepared by this method with GC–MS combined with AMDIS and LRT. The results are useful to help to understand the flavor smell of fish products, develop fish products and food additives with the traditional Chinese cooking method and promote the application of grass carp even freshwater fish in food industry. Citing Literature Volume41, Issue4August 2017e12995 RelatedInformation