Analysis of Volatile Flavor s in Smoked Abalone Using Electronic Nose and Solid Phase Micro-extraction Coupled with GC-MS
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Abstract:
Differences in volatile flavors of abalone processed using different fumeols were analyzed by electronic nose, and solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was employed to investigate changes in volatile flavor components, allowing for identification of factors affecting flavor formation in response to different fumeol treatments. The results indicated that changes in the volatile flavors of abalone samples generated by different fumeol treatments could be sensitively detected using the electronic nose method. The results of GC-MS demonstrated that there were significant changes in the types and relative contents of volatile flavor compounds in fumeol-treated abalone, and 72 and 98 volatile compounds were detected in the liquid smoked abalone I processed with super fumeol II-2001 and liquid smoked abalone II processed with super fumeol II-2008A, respectively. Additionally, phenolic compounds were characteristic substances related to the smoked flavor, and 19 and 22 volatile phenolic compounds (contents: 47.52% and 55.94%, respectively) were found in liquid smoked abalone samples I and II, respectively. Principal component analysis (PCA) of GC-MS data suggested that GC-MS could effectively distinguish the abalone samples processed using different fumeols, and GC-MS results of the differences in flavor substances were consistent with those from the electronic nose.
