Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF
To investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatography-olfactometry-quadrupole time-of-flight (GC-O-QTOF) was used to analyze the flavor of scallops processed by five drying...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008484 |
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| author | Pengfei Jiang Xiaoqing Miao Jing Li Hang Qi Shan Shang Xiuping Dong |
| author_facet | Pengfei Jiang Xiaoqing Miao Jing Li Hang Qi Shan Shang Xiuping Dong |
| author_sort | Pengfei Jiang |
| collection | DOAJ |
| description | To investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatography-olfactometry-quadrupole time-of-flight (GC-O-QTOF) was used to analyze the flavor of scallops processed by five drying methods. A total of 62 volatile organic compounds (VOCs) were identified by GC-IMS. 27 characteristic aroma compounds were identified by GC-O-QTOF, and the highest content was trimethylamine. 17 aroma compounds with GC-O ≥ 6 were screened by the time-intensity method, and the maximum aroma intensity value of 2-acetyl-1-pyrroline was 9.9 aroma compounds with relative odor activity value (ROAV) ≥ 1 were identified. Using GC-O ≥ 6 and ROAV ≥1 as the criteria, 6 differential aroma compounds were further screened, and the results proved that naturally dried scallops had a heavier fishy odor. These findings will provide deeper insights into the processing of scallops. |
| format | Article |
| id | doaj-art-21b491698e2b4a2986c0aa1a51bcd134 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-21b491698e2b4a2986c0aa1a51bcd1342025-08-20T01:59:39ZengElsevierFood Chemistry: X2590-15752024-12-012410196010.1016/j.fochx.2024.101960Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOFPengfei Jiang0Xiaoqing Miao1Jing Li2Hang Qi3Shan Shang4Xiuping Dong5SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaCorresponding author at: No. 1 Qinggongyuan, Ganjingzi District, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaTo investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatography-olfactometry-quadrupole time-of-flight (GC-O-QTOF) was used to analyze the flavor of scallops processed by five drying methods. A total of 62 volatile organic compounds (VOCs) were identified by GC-IMS. 27 characteristic aroma compounds were identified by GC-O-QTOF, and the highest content was trimethylamine. 17 aroma compounds with GC-O ≥ 6 were screened by the time-intensity method, and the maximum aroma intensity value of 2-acetyl-1-pyrroline was 9.9 aroma compounds with relative odor activity value (ROAV) ≥ 1 were identified. Using GC-O ≥ 6 and ROAV ≥1 as the criteria, 6 differential aroma compounds were further screened, and the results proved that naturally dried scallops had a heavier fishy odor. These findings will provide deeper insights into the processing of scallops.http://www.sciencedirect.com/science/article/pii/S2590157524008484ScallopFlavorHS-GC-IMSGC-O-QTOFDrying |
| spellingShingle | Pengfei Jiang Xiaoqing Miao Jing Li Hang Qi Shan Shang Xiuping Dong Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF Food Chemistry: X Scallop Flavor HS-GC-IMS GC-O-QTOF Drying |
| title | Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF |
| title_full | Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF |
| title_fullStr | Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF |
| title_full_unstemmed | Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF |
| title_short | Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF |
| title_sort | volatile flavor characteristics of scallops chlamys farreri with different drying methods were analyzed based on gc ims and gc o qtof |
| topic | Scallop Flavor HS-GC-IMS GC-O-QTOF Drying |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008484 |
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