e-journal

Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatographyemass spectrometryeolfactometry

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The volatile and odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) were analyzed by gas chromatographyemass spectrometryeolfactometry (GCe MSeO). The volatile compounds were extracted by the simultaneous distillationeextraction (SDE) method, then separated and identified by GCeMS. Odor-active compounds in the SDE
extract were characterized by GCeMSeO. A total of 68 volatile compounds were found,including 23 aldehydes, 10 alcohols, nine ketones, 17 N- or S-containing compounds and aromatics, three acids, three alkanes, and three esters. Of these, 31 odor-active compounds were detected and identified. Trimethylamine (fishy), octanal (grassy, leafy, green), (E)-2-
octenal (roast, fatty), 1-octen-3-ol (fishy, fatty, mushroom, grassy), 2-ethyl-1-hexanethiol (cooked fish), (E,E)-2,4-octadienal (cooked meat, sweet), 2-acetylthiazole (meaty, roast,nutty, sulfur), 2-acetylpyrrole (nutty, walnut, bread) were identified as the key odorants in the cooked meat of farmed obscure puffer based on posterior intensity and time-intensity methods.

Keywords:
Gas chromatographyemass spectrometry Gas chromatographyeolfactometry Intensity method Obscure puffer (Takifugu obscurus) Volatile compounds

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Ketersediaan

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Informasi Detail

Judul Seri

j ournal of food and drug anal ys i s

No. Panggil

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Penerbit

: Elsevier Taiwan., 2014

Deskripsi Fisik

j ournal of food and drug anal ys i s 2 2 ( 2 0 1 4 ) 4 3 1 e4 3 8

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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