Huang, Xu-Hui; Zheng, Xu; Chen, Zeng-Hui; Zhang, Yu-Ying; Du, Ming; Dong, Xiu-Ping; Qin, Lei; Zhu, Bei-Wei published the artcile< Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation>, Safety of 2-Ethylhexan-1-ol, the main research area is odor grilled eel volatile fingerprinting; E-Nose; Eel; Extraction methods; Fingerprinting; GC × GC-QTOF; Volatiles.
Fresh and grilled eel were investigated with respect to their volatile compounds and different fingerprinting techniques. An electronic nose (e-Nose) was applied to distinguish the odor between fresh and grilled eels. Purge and trap (P&T) and solvent-assisted flavor evaporation (SAFE) method were used to extract volatile compounds and further analyzed by a gas chromatog. combined with quadrupole mass spectrometry (GC-MS) and a two-dimensional gas chromatog. combined with hybrid quadrupole time-of-flight mass spectrometry (GC × GC-QTOF). SAFE extracted more ketone, alc. and high boiling volatiles in eels than P&T. Considering some distinct compounds extracted by P&T, a P&T and SAFE combined method was chosen. There were 155 volatiles detected in fresh and grilled eels, 93 volatiles were identified. Due to the higher peak capacity, GC × GC-QTOF detected 39 compounds more than GC-MS. The key characteristic volatiles of grilled eel were Me Pr disulfide, di-Me trisulfide, heptane, octane, and camphene. Volatile fingerprinting can be a reference benchmark for identification and quality appraisal of fresh and grilled eel products.
Food Research International published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Safety of 2-Ethylhexan-1-ol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts