Exploration of volatile compounds causing off-flavor in farm-raised channel catfish (Ictalurus punctatus) fillet

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• 作者：Shaoyang Liu ; Tao Liao ; Stephen T. McCrummen…
• 关键词：Geosmin ; 2 ; Methylisoborneol ; Catfish ; Off ; flavor ; SPME
• 刊名：Aquaculture International
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：25
• 期：1
• 页码：413-422
• 全文大小：
• 刊物类别：Biomedical and Life Sciences
• 刊物主题：Freshwater & Marine Ecology; Zoology;
• 出版者：Springer International Publishing
• ISSN：1573-143X
• 卷排序：25

文摘

Off-flavor is a major challenge to the quality of farm-raised catfish fillet. In this work, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) was employed to analyze volatile compound profile of catfish fillet to find the volatiles which might be responsible for the off-flavor. Ten volatile compounds were identified, and their concentrations in on-flavor and musty off-flavor fillets were compared. The off-flavor fillet contained significant larger amount of geosmin (GSM), 2-methylisoborneol (MIB), hexanal, 1-octen-3-ol and nonanal, indicating they might be related to the musty off-flavor. Sensory evaluation of the five compounds and their combinations suggested that GSM and MIB might be mainly responsible for the musty off-flavor, while the presence of hexanal or 1-octen-3-ol might notably intensify the off-flavor. This research suggested that besides GSM and MIB, some small aldehydes and/or alcohols might also need to be considered for controlling off-flavor in catfish fillet. This work also provided a useful chemistry-based objective method to evaluate the effects of treatments and/or managements in reducing catfish off-flavor.