Exploration of volatile compounds causing off-flavor in farm-raised channel catfish (Ictalurus punctatus) fillet
文献类型： 外文期刊
作者： Liu, Shaoyang 1 ; Liao, Tao 2 ; McCrummen, Stephen T. 1 ; Hanson, Terrill R. 3 ; Wang, Yifen 4 ;
作者机构： 1.Troy Univ, Dept Chem & Phys, Troy, AL 36082 USA
2.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Hubei, Peoples R China
3.Auburn Univ, Sch Fisheries Aquaculture & Aquat Sci, Auburn, AL 36849 USA
4.Auburn Univ, Biosyst Engn Dept, Auburn, AL 36849 USA
关键词： Geosmin;2-Methylisoborneol;Catfish;Off-flavor;SPME
期刊名称：AQUACULTURE INTERNATIONAL （ 影响因子：2.235； 五年影响因子：2.616 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： Off-flavor is a major challenge to the quality of farm-raised catfish fillet. In this work, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was employed to analyze volatile compound profile of catfish fillet to find the volatiles which might be responsible for the off-flavor. Ten volatile compounds were identified, and their concentrations in on-flavor and musty off-flavor fillets were compared. The off-flavor fillet contained significant larger amount of geosmin (GSM), 2-methylisoborneol (MIB), hexanal, 1-octen-3-ol and nonanal, indicating they might be related to the musty off-flavor. Sensory evaluation of the five compounds and their combinations suggested that GSM and MIB might be mainly responsible for the musty off-flavor, while the presence of hexanal or 1-octen-3-ol might notably intensify the off-flavor. This research suggested that besides GSM and MIB, some small aldehydes and/or alcohols might also need to be considered for controlling off-flavor in catfish fillet. This work also provided a useful chemistry-based objective method to evaluate the effects of treatments and/or managements in reducing catfish off-flavor.
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