Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue.

Food Research International
Zelin DuanQinfeng Gao

Abstract

The flavor of salmonids is affected by species and origin. Sources of salmonid fish fillets are complex and difficult to identify and label fraud occasionally occurs in the market. In this study, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), electronic nose, electronic tongue and amino acid detection technologies were used to analyze flavor compounds in two salmonid species from different geographical origins. Fingerprints of volatile compounds of salmonid were constructed using HS-GC-IMS technology. Free amino acid (FAA) content differed in salmonids from different geographical origins. Regarding salmonid odor, HS-GC-IMS analysis results were basically consistent with those of the electronic nose. Regarding taste, the conclusions drawn from the electronic tongue were consistent with the amino acid test results. Therefore, our results demonstrate that flavor compounds can be used to distinguish salmonids from different geographical origins, providing a new dimension to food safety and authenticity. Furthermore, HS-GC-IMS, electronic nose and tongue can be used as tools in the market to identify food fraud.

References

Sep 1, 2005·Journal of Agricultural and Food Chemistry·Arnaud HallierThierry Serot
Dec 22, 2007·Journal of Agricultural and Food Chemistry·Jeremy RatelErwan Engel
Jun 18, 2009·Phytochemical Analysis : PCA·Mary LuceroEd Fredrickson
Sep 8, 2010·Analytical and Bioanalytical Chemistry·Joanna RudnickaBogusław Buszewski
May 16, 2015·Food Chemistry·Rocío Garrido-DelgadoMiguel Valcárcel
Feb 3, 2016·Food Chemistry·Shuai WangMingjun Ma

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