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. 2019 Nov 28;9(67):39090-39099.
doi: 10.1039/c9ra06287d. eCollection 2019 Nov 27.

Analysis of volatile compounds in fresh sturgeon with different preservation methods using electronic nose and gas chromatography/mass spectrometry

Wenfu Hou  1   2 , Qianhui Han  2 , Heng Gong  2 , Wen Liu  2 , Hongxun Wang  3 , Min Zhou  2 , Ting Min  2 , Siyi Pan  1
Affiliations

Analysis of volatile compounds in fresh sturgeon with different preservation methods using electronic nose and gas chromatography/mass spectrometry

Wenfu Hou et al. RSC Adv. .

Abstract

Contamination of microorganisms causes a rapid deterioration in the quality of fresh sturgeon meat, which results in the shortening of the shelf-life and increase in the health risk. In this paper, two preservation treatments based on microbial control were considered. During the chilling storage (0-6 days) period, the sensory analysis and the volatile compound (VOC) evaluation were performed by electronic nose and SPME-GC/MS. Results showed that washing with acidic oxidized electrolyzed water and the addition of ε-PL influences the sensitive VOCs of the fresh sturgeon by inhibiting the spoilage of microbes or introducing the chemical agents like free chlorine and reactive oxygen species. Furthermore, GC/MS analysis detected more than 40 kinds of VOCs, mainly aldehydes and ketones, in the fresh sturgeon during the chilling storage period. The relative content of heptanal, nonanal, and acetophenone increased linearly with the storage time in all the groups, where R 2 of all the groups was larger than 0.9. However, the content of hexanal and octanal decreased simultaneously. This indicated that the present work discovered the potential biomarkers acting as indicators for rapidly evaluating the quality of sturgeon products.

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Conflict of interest statement

There are no conflicts to declare.

Figures

Fig. 1
Fig. 1. The plot of the first two principal components of the PCA model built with the electronic nose data related to the chilling sturgeon treated with different preservation methods for 0, 3, 6, and 9 days, respectively.
Fig. 2
Fig. 2. The radical plots of the chilling sturgeon treated with different preservation methods for 0, 3, 6, and 9 days, respectively.
Fig. 3
Fig. 3. The summary of volatile organic compounds (VOCs) categorized as aldehydes, ketones, hydrocarbon, alcohols, and other compounds of fresh sturgeon with different treatments during chilling storage.
Fig. 4
Fig. 4. Changes of hexanal, octanal, benzaldehyde, heptanal, nonanal, and acetophenone for fresh sturgeon vs. the chilling storage time.
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