Determination of volatile compounds to characterize fish spoilage using headspace/mass spectrometry and solid‐phase microextraction/gas chromatography/mass spectrometry

• Published in: Journal of the Science of Food and Agriculture
• Main Authors: Duflos, Guillaume, Coin, Vincent Marcel, Cornu, Marie, Antinelli, Jean‐Francois, Malle, Pierre
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2005
• Subjects: Gadus morhua
• Online Access: http://dx.doi.org/10.1002/jsfa.2386; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2386; https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2386

Abstract Changes in volatile compounds were monitored in whiting ( Merlangius merlangus ), cod ( Gadus morhua ) and mackerel ( Scomber scombrus ) and related to spoilage. Data are presented from headspace/mass spectrometric (HS/MS) analysis and solid‐phase microextraction/gas chromatographic/mass spectrometric (SPME/GC/MS) analysis at two time points (day 0 and day 10) during storage at 4 °C. HS/MS revealed 24 ions that could be used as markers of spoilage. SPME/GC/MS identified 86 compounds, 20 of which could perhaps be used to characterize freshness: principally alcohols, ketones, aldehydes and C 2 –C 11 esters. Compounds common to the three species studied appear to be generated by microbial degradation. Copyright © 2005 Society of Chemical Industry