Identification and quantification of flavor compounds in smoked tuna fish based on GC-Orbitrap volatolomics approach
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Títol
Identification and quantification of flavor compounds in smoked tuna fish based on GC-Orbitrap volatolomics approachAutoria
Data de publicació
2024-08-15Editor
Elsevier LtdISSN
03088146Cita bibliogràfica
Samia Mokh, Leticia Lacalle-Bergeron, David Izquierdo-Sandoval, M. Carmen Corell, Joaquim Beltran, Juan Vicente Sancho, Tania Portolés, Identification and quantification of flavor compounds in smoked tuna fish based on GC-Orbitrap volatolomics approach, Food Chemistry, Volume 449, 2024, 139312, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2024.139312.Tipus de document
info:eu-repo/semantics/articleVersió de l'editorial
https://www.sciencedirect.com/science/article/pii/S0308814624009610Versió
info:eu-repo/semantics/publishedVersionParaules clau / Matèries
Resum
Cold smoking enhances the appeal of fish products, offering consumers a smooth texture and a delicate smoky flavor. This study aims to explore variations in the volatile profile from different exposure times during ... [+]
Cold smoking enhances the appeal of fish products, offering consumers a smooth texture and a delicate smoky flavor. This study aims to explore variations in the volatile profile from different exposure times during cold smoking processing (light, moderate, and full-cure) in tune samples. An innovative untargeted analytical approach, headspace solid-phase microextraction combined with gas chromatography and a hybrid quadrupole-orbitrap mass analyzer, was employed to identify 86 volatiles associated with the cold smoking process. Most of these compounds, including phenols, furan derivates, aldehydes, cyclic ketones, and different aromatic species, were found to contribute to the smoke odor. The development of a QuEChERS-based extraction and clean-up method facilitated the quantification of 25 relevant smoky markers across all smoking degrees, revealing significant concentration differences after 15 h of smoking. This research sheds light on the dynamics of cold smoking impact and its on the flavor profile and safety quality of processed fish products. [-]
Publicat a
Food Chemistry, Volume 449, 2024.Entitat finançadora
Universitat Jaume I | International Atomic Energy Agency | Ministerio de Ciencia, Innovación y Universidades | Generalitat Valenciana
Codi del projecte o subvenció
TC_LEB5016 | UJI 19I001/03 | FPU19/ 01839 | PROMETEO/2019/040
Drets d'accés
© 2024 The Authors
info:eu-repo/semantics/openAccess
info:eu-repo/semantics/openAccess
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