Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach |
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Authors: | Guillaume Duflos François Leduc Assi N'Guessan Frederic Krzewinski Ossarath Kol Pierre Malle |
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Affiliation: | 1. ANSES, Laboratoire des Produits de la Pêche, Bld Bassin Napoléon, F‐62200 Boulogne‐sur‐Mer, France;2. Laboratoire Paul Painlevé, UMR CNRS 8524 & Ecole Polytechnique Universitaire de Lille, Université de Lille 1, Avenue Paul Langevin, F‐59655 Villeneuve d'Ascq Cedex, France;3. Unite de Glycobiologie Structurale et Fonctionnelle, UMR CNRS 8576, Université de Lille 1, F‐59655 Villeneuve d'Ascq Cedex, France |
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Abstract: | BACKGROUND: The freshness of whiting was studied at five stages of ice storage by comparing the analysis of volatile compounds obtained through solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS) with two sensory methods. RESULTS: Of the volatile compounds identified, 38 were analysed using a statistical multivariate approach and classified according to their role in the estimation of freshness during storage as markers of freshness or spoilage. Regarding the evolution of the presence or absence of individual compounds, three categories were defined. For example, the volatile compounds propanal, hexanal, 1‐penten‐3‐ol, pentanal, 2,3‐pentanedione, 1‐penten‐3‐one, heptanal, (E)‐2‐pentenal, 2,3‐octanedione, (Z)‐2‐penten‐1‐ol, 1‐pentanol, butanal, octanal, 3,5,5‐trimethyl‐2‐hexene, 1‐hexanol and 4,4‐dimethyl‐1,3‐dioxane appeared highly relevant, because they are found throughout storage and can be divided into several categories that are directly related to the quality of fish. CONCLUSION: SPME/GC/MS combined with a statistical multivariate approach may be a useful method to identify volatile compounds and characterise fish freshness during storage. Copyright © 2010 Society of Chemical Industry |
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Keywords: | fish freshness SPME GC/MS principal component analysis volatile compounds |
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