Gas chromatography-mass spectrometry based untargeted volatolomics for smoked seafood classification
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Altres documents de l'autoria: Lacalle-Bergeron, Leticia; Portoles, Tania; Sales Martínez, Carlos; Corell, María Carmen; Domínguez, Fernando; Beltran Arandes, Joaquin; Sancho, Juan V; Hernandez, Felix
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INVESTIGACIONMetadades
Títol
Gas chromatography-mass spectrometry based untargeted volatolomics for smoked seafood classificationAutoria
Data de publicació
2020-11Editor
ElsevierCita bibliogràfica
LACALLE-BERGERON, Leticia, et al. Gas chromatography-mass spectrometry based untargeted volatolomics for smoked seafood classification. Food Research International, 2020, v. 137, p. 109698.Tipus de document
info:eu-repo/semantics/articleVersió de l'editorial
https://www.sciencedirect.com/science/article/pii/S0963996920307237Versió
info:eu-repo/semantics/publishedVersionParaules clau / Matèries
Resum
With the increase of the demand of low flavouring smoked seafood products, there is a need of methodologies
able to distinguish between different seafood treatments, as not all of them are allowed in all markers.
... [+]
With the increase of the demand of low flavouring smoked seafood products, there is a need of methodologies
able to distinguish between different seafood treatments, as not all of them are allowed in all markers.
Following this objective, in the present work an untargeted volatolomics approach was applied to identify
volatile markers that demonstrate that Cold smoked products can be distinguished from Tasteless smoke neither
Carbon monoxide treated seafood, which are prohibited in the European Union.
The use of dynamic headspace for the volatile extraction followed by thermal desorption in combination with
Gas Chromatography (GC) coupled to single quadrupole Mass Spectrometry (MS) has been employed for the
determination of volatile composition of smoked fish. Data processing consisted on the use of PARADISe software, applied for GC/MS data treatment, followed by the multivariate analysis with PLS_Toolbox (MATLAB), and
finally the creation and validation of statistical classification model.
All 107 variables obtained allowed the construction of a model reaching the correct classification of 97% of the
blind samples, while a simplified model with only 11 variables correctly classified up to 93% of the blind
samples. These 11 compounds were elucidated to develop subsequent target volatolomics approaches, if needed.
Ordered according to the importance in the classification model, the elucidated compounds were: 3-methylcyclopentanone, ethylbenzene, 2-methyl-2-cyclopenten-1-one, 2-methyl-benzofuran, furfuryl alcohol, 2-acetylfuran, acetophenone, guaiacol, 1-hydroxy-2-butanone, 4-vinylguaicol and acetoin.
The results demonstrated the great potential of untargeted volatolomics for smoked seafood treatments
classification. [-]
Publicat a
Food Research International (2020). v. 137Proyecto de investigación
1) Pre-doctoral grant (UJI19I001/03); 2) Ramon y Cajal Program from the Ministry of Economy and Competitiveness, Spain (RYC-2017-22525); 3) Generalitat Valenciana, as research group of excellence PROMETEO/2019/040.Drets d'accés
info:eu-repo/semantics/openAccess
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