PMID: 11902942Mar 21, 2002Paper

Determination of semivolatile compounds in Baltic herring (Clupea harengus membras) by supercritical fluid extraction-supercritical fluid chromatography-gas chromatography-mass spectrometry

Journal of Agricultural and Food Chemistry
T AroH Kallio

Abstract

The on-line supercritical fluid extraction-supercritical fluid chromatography-gas chromatography method was applied to the determination of volatile compounds of raw and baked Baltic herring (Clupea harengus membras). The analytes were extracted with supercritical carbon dioxide at 45 degrees C and 10 MPa pressure. After extraction, the volatiles and coeluted lipids were separated on-line using supercritical fluid chromatography and the volatile fraction was introduced directly into a gas chromatograph. In all, 30 compounds were identified from fish samples with mass spectrometry. The most abundant compounds in the fresh Baltic herrings were heptadecane and 1-heptadecene. When the fish were stored for 3-6 days at 6 degrees C, the total peak area of the volatiles began to increase and the proportions of short chain acids (acetic, propanoic, 2-methylpropanoic, and 3-methylbutanoic) also increased. After 8-9 days of storage, 3-methylbutanoic acid comprised about 36 and 40% of all volatiles in raw and baked herring, respectively.

References

Dec 20, 1999·Journal of Agricultural and Food Chemistry·H H RefsgaardB Jensen

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Citations

Apr 9, 2015·Journal of the Science of Food and Agriculture·Natalia P VidalMaría D Guillén
Feb 23, 2011·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·V Varlet, X Fernandez
Jul 19, 2002·Journal of Mass Spectrometry : JMS
Mar 4, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Annalaura LopezVittorio Maria Moretti

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