Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatographyemass spectrometryeolfactometry

Ning-Ping Tao*, Rong Wu, Pei-Gen Zhou, Sai-Qi Gu, Wei Wu
College of Food Science and Technology, Shanghai Ocean University, Lingang New City, Shanghai 201306, China

a b s t r a c t
The volatile and odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) were analyzed by gas chromatographyemass spectrometryeolfactometry (GCeMSeO). The volatile compounds were extracted by the simultaneous distillationeextraction (SDE) method, then separated and identified by GCeMS. Odor-active compounds in the SDE extract were characterized by GCeMSeO. A total of 68 volatile compounds were found, including 23 aldehydes, 10 alcohols, nine ketones, 17 N- or S-containing compounds and aromatics, three acids, three alkanes, and three esters. Of these, 31 odor-active compounds were detected and identified. Trimethylamine (fishy), octanal (grassy, leafy, green), (E)-2-octenal (roast, fatty), 1-octen-3-ol (fishy, fatty, mushroom, grassy), 2-ethyl-1-hexanethiol (cooked fish), (E,E)-2,4-octadienal (cooked meat, sweet), 2-acetylthiazole (meaty, roast, nutty, sulfur), 2-acetylpyrrole (nutty, walnut, bread) were identified as the key odorants in the cooked meat of farmed obscure puffer based on posterior intensity and time-intensity methods.

Keywords:
Gas chromatographyemass spectrometry
Gas chromatographyeolfactometry
Intensity method
Obscure puffer (Takifugu obscurus)
Volatile compounds