Characteristic volatile compounds in different parts of grass carp by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry
Hongli Wang, Yaozhou Zhu, Jingjing Zhang, Xichang Wang, Wenzheng Shi
Abstract
Freshwater fish are usually unpopular with people, mainly because of their unappealing earthy and fishy smell. Comprehensive two-dimensional gas chromatography is a relatively new analytical technique. Finally, different parts (the dorsal meat, belly meat, dark meat, skin, intestines, and gills) were investigated by comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOFMS) to explore their characteristic volatile components. In this study, a total of 49, 48, 61, 70, 73, and 65 volatile components were isolated in these six groups of samples, respectively, by GC×GC-TOFMS. Of these, 6, 7, 10, 13, 11, and 11 characteristic (ROAV ≥ 1) volatile compounds were identified in this study, including: Hexanal, Octanal, Nonanal, Heptanal, Decanal, 1-Heptanol, 1-Octen-3-ol, 2,4-Decadienal and (E,E)-2,4-Nonadienal, the majority of which were aldehydes and alcohols. The intensity range of fishy smells were identified, from strongest to weakest, as follows: gills, intestines, skin, dark meat, and belly/dorsal meat.