PTR-ToF-MS VOC Profiling of Raw and Cooked Gilthead Sea Bream Fillet (<i>Sparus aurata</i>): Effect of Rearing System, Season, and Geographical Origin
This study explores the impact of geographical origin, harvest time, and cooking on the volatile organic compound (VOC) profiles of wild and reared seabream from the Adriatic and Tyrrhenian Seas. A Proton Transfer Reaction–Time of Flight–Mass Spectrometry (PTR-ToF-MS) allowed for VOC profiling with...
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2025-01-01
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| Online Access: | https://www.mdpi.com/1420-3049/30/2/402 |
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| author | Iuliia Khomenko Valentina Ting Fabio Brambilla Mirco Perbellini Luca Cappellin Franco Biasioli |
| author_facet | Iuliia Khomenko Valentina Ting Fabio Brambilla Mirco Perbellini Luca Cappellin Franco Biasioli |
| author_sort | Iuliia Khomenko |
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| description | This study explores the impact of geographical origin, harvest time, and cooking on the volatile organic compound (VOC) profiles of wild and reared seabream from the Adriatic and Tyrrhenian Seas. A Proton Transfer Reaction–Time of Flight–Mass Spectrometry (PTR-ToF-MS) allowed for VOC profiling with high sensitivity and high throughput. A total of 227 mass peaks were identified. Principal component analysis (PCA) showed a clear separation between cooked and raw samples, with cooking causing a significant increase in 64% of VOCs, especially hydrogen sulphide, methanethiol, and butanal. A two-way ANOVA revealed significant effects of origin, time, and their interaction on VOC concentration, with 102 mass peaks varying significantly based on all three factors. Seasonal effects were also notable, particularly in reared fish from the Adriatic Sea, where compounds like monoterpenes and aromatics were higher during non-breeding months, likely due to environmental factors unique to that area. Differences between wild and reared fish were influenced by lipid content and seasonal changes, impacting the VOC profile of seabream. These findings provide valuable insights into how cooking, geographical origin, and seasonality interact to define the flavour profile of seabream, with potential applications in improving quality control and product differentiation in seafood production. |
| format | Article |
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| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Molecules |
| spelling | doaj-art-051fee40a2e24a4d8c132d71a021aaa12025-01-24T13:43:55ZengMDPI AGMolecules1420-30492025-01-0130240210.3390/molecules30020402PTR-ToF-MS VOC Profiling of Raw and Cooked Gilthead Sea Bream Fillet (<i>Sparus aurata</i>): Effect of Rearing System, Season, and Geographical OriginIuliia Khomenko0Valentina Ting1Fabio Brambilla2Mirco Perbellini3Luca Cappellin4Franco Biasioli5Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige, TN, ItalyIndependent Researcher, 38098 San Michele all’Adige, TN, ItalyVRM S.r.l. Naturalleva, 37044 Cologna Veneta, VR, ItalyVRM S.r.l. Naturalleva, 37044 Cologna Veneta, VR, ItalyDepartment of Chemical Sciences, University of Padua, 35131 Padua, PD, ItalyResearch and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige, TN, ItalyThis study explores the impact of geographical origin, harvest time, and cooking on the volatile organic compound (VOC) profiles of wild and reared seabream from the Adriatic and Tyrrhenian Seas. A Proton Transfer Reaction–Time of Flight–Mass Spectrometry (PTR-ToF-MS) allowed for VOC profiling with high sensitivity and high throughput. A total of 227 mass peaks were identified. Principal component analysis (PCA) showed a clear separation between cooked and raw samples, with cooking causing a significant increase in 64% of VOCs, especially hydrogen sulphide, methanethiol, and butanal. A two-way ANOVA revealed significant effects of origin, time, and their interaction on VOC concentration, with 102 mass peaks varying significantly based on all three factors. Seasonal effects were also notable, particularly in reared fish from the Adriatic Sea, where compounds like monoterpenes and aromatics were higher during non-breeding months, likely due to environmental factors unique to that area. Differences between wild and reared fish were influenced by lipid content and seasonal changes, impacting the VOC profile of seabream. These findings provide valuable insights into how cooking, geographical origin, and seasonality interact to define the flavour profile of seabream, with potential applications in improving quality control and product differentiation in seafood production.https://www.mdpi.com/1420-3049/30/2/402volatile organic compoundsfishproton transfer reaction–mass spectrometryautomation |
| spellingShingle | Iuliia Khomenko Valentina Ting Fabio Brambilla Mirco Perbellini Luca Cappellin Franco Biasioli PTR-ToF-MS VOC Profiling of Raw and Cooked Gilthead Sea Bream Fillet (<i>Sparus aurata</i>): Effect of Rearing System, Season, and Geographical Origin Molecules volatile organic compounds fish proton transfer reaction–mass spectrometry automation |
| title | PTR-ToF-MS VOC Profiling of Raw and Cooked Gilthead Sea Bream Fillet (<i>Sparus aurata</i>): Effect of Rearing System, Season, and Geographical Origin |
| title_full | PTR-ToF-MS VOC Profiling of Raw and Cooked Gilthead Sea Bream Fillet (<i>Sparus aurata</i>): Effect of Rearing System, Season, and Geographical Origin |
| title_fullStr | PTR-ToF-MS VOC Profiling of Raw and Cooked Gilthead Sea Bream Fillet (<i>Sparus aurata</i>): Effect of Rearing System, Season, and Geographical Origin |
| title_full_unstemmed | PTR-ToF-MS VOC Profiling of Raw and Cooked Gilthead Sea Bream Fillet (<i>Sparus aurata</i>): Effect of Rearing System, Season, and Geographical Origin |
| title_short | PTR-ToF-MS VOC Profiling of Raw and Cooked Gilthead Sea Bream Fillet (<i>Sparus aurata</i>): Effect of Rearing System, Season, and Geographical Origin |
| title_sort | ptr tof ms voc profiling of raw and cooked gilthead sea bream fillet i sparus aurata i effect of rearing system season and geographical origin |
| topic | volatile organic compounds fish proton transfer reaction–mass spectrometry automation |
| url | https://www.mdpi.com/1420-3049/30/2/402 |
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