Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis was written by Xiao, Naiyong;Xu, Huiya;Jiang, Xin;Sun, Tongtong;Luo, Yixuan;Shi, Wenzheng. And the article was included in Food Research International in 2022.Recommanded Product: Oct-1-en-3-ol This article mentions the following:
The aroma characteristics of grass carp mince washed in four processes were analyzed via electronic nose (E-nose), headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS), headspace gas chromatog.-ion mobility spectrometry (HS-GC-IMS), and sensory anal. techniques. Significant differences were revealed in the E-nose and sensory anal. results of the aroma characteristics of grass carp mince samples washed via different washing processes, while fifty-seven volatile compounds (thirteen aldehydes, eighteen alcs., two ketones, eighteen hydrocarbons, two aromatic compounds, one furan, and two other compounds) and twenty volatile compounds (five aldehydes, four ketones, six alcs., four esters, and one acid) were identified via HS-SPME-GC-MS and HS-GC-IMS of the Raw and washed grass carp mince samples, resp. All these techniques revealed that the types and relative contents of volatile compounds in the grass carp mince decreased significantly and differently after each of the four washing processes. Moreover, compared with the water and saline solution washing processes, washing with weak alk. solution processes exhibited the most significant removal effect on the volatile compounds of grass carp mince. Besides, the sensory anal. results also showed that weak alk. solution washing processes (washing twice with pure water and once with 0.3% sodium bicarbonate solution) may be most effective in removing fishy off-odor compounds and contributing to a better overall aroma profile in grass carp mince. The findings of this study may provide some basic knowledge for the rational screening of washing methods in the production of high-quality grass carp surimi. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Recommanded Product: Oct-1-en-3-ol).
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