Large volume headspace GC/MS analysis for the identification of volatile compounds relating to seafood decomposition
Abstract Decomposition in seafood products in the United States is monitored by the Food and Drug Administration (FDA) laboratories using sensory testing, which requires highly trained analysts. A large‐volume headspace (LVHS) gas chromatography/mass spectrometry (GC/MS) method was developed to gene...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-04-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2751 |
| _version_ | 1797807518531977216 |
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| author | Zhengfang Wang Lowri S. de Jager Timothy Begley Susan Genualdi |
| author_facet | Zhengfang Wang Lowri S. de Jager Timothy Begley Susan Genualdi |
| author_sort | Zhengfang Wang |
| collection | DOAJ |
| description | Abstract Decomposition in seafood products in the United States is monitored by the Food and Drug Administration (FDA) laboratories using sensory testing, which requires highly trained analysts. A large‐volume headspace (LVHS) gas chromatography/mass spectrometry (GC/MS) method was developed to generate analytical results that can be directly compared to sensory evaluation. Headspace vapor was withdrawn from a 1‐L vial containing 50 g seafood sample using a large volume headspace autosampler. Various volatile compounds were collected simultaneously. Analytes were preconcentrated by a capillary column trapping system and then sent through a cryo‐focuser mounted onto the GC injector. A selected ion monitoring (SIM) MS acquisition method was used to selectively monitor 38 compounds of interest. Samples of red snapper, croaker, weakfish, mahi‐mahi, black tiger shrimp, yellowfin tuna, and sockeye salmon that have been assessed and scored by an FDA National Seafood Sensory Expert (NSSE) were used for method performance evaluation. Characteristic compounds potentially associated with seafood quality deterioration for each seafood species were identified by quantitative analysis using pooled matrix‐matched calibrations and two‐sample t‐test statistical analysis. Classification of fresh and decomposed samples was visualized on the analysis of variance (ANOVA)–principal component analysis (PCA) score plots. The results determined that the LVHS‐GC/MS technique appeared promising as a screening tool to identify compounds representative of sensory analysis. |
| first_indexed | 2024-03-13T06:23:45Z |
| format | Article |
| id | doaj.art-6b08fd2b0a8b4d7ca6badb792b30e82d |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-13T06:23:45Z |
| publishDate | 2022-04-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-6b08fd2b0a8b4d7ca6badb792b30e82d2023-06-09T11:26:01ZengWileyFood Science & Nutrition2048-71772022-04-011041195121010.1002/fsn3.2751Large volume headspace GC/MS analysis for the identification of volatile compounds relating to seafood decompositionZhengfang Wang0Lowri S. de Jager1Timothy Begley2Susan Genualdi3Joint Institute for Food Safety and Applied Nutrition University of Maryland College Park Maryland USACenter for Food Safety and Applied Nutrition Office of Regulatory Science U.S. Food and Drug Administration College Park Maryland USACenter for Food Safety and Applied Nutrition Office of Regulatory Science U.S. Food and Drug Administration College Park Maryland USACenter for Food Safety and Applied Nutrition Office of Regulatory Science U.S. Food and Drug Administration College Park Maryland USAAbstract Decomposition in seafood products in the United States is monitored by the Food and Drug Administration (FDA) laboratories using sensory testing, which requires highly trained analysts. A large‐volume headspace (LVHS) gas chromatography/mass spectrometry (GC/MS) method was developed to generate analytical results that can be directly compared to sensory evaluation. Headspace vapor was withdrawn from a 1‐L vial containing 50 g seafood sample using a large volume headspace autosampler. Various volatile compounds were collected simultaneously. Analytes were preconcentrated by a capillary column trapping system and then sent through a cryo‐focuser mounted onto the GC injector. A selected ion monitoring (SIM) MS acquisition method was used to selectively monitor 38 compounds of interest. Samples of red snapper, croaker, weakfish, mahi‐mahi, black tiger shrimp, yellowfin tuna, and sockeye salmon that have been assessed and scored by an FDA National Seafood Sensory Expert (NSSE) were used for method performance evaluation. Characteristic compounds potentially associated with seafood quality deterioration for each seafood species were identified by quantitative analysis using pooled matrix‐matched calibrations and two‐sample t‐test statistical analysis. Classification of fresh and decomposed samples was visualized on the analysis of variance (ANOVA)–principal component analysis (PCA) score plots. The results determined that the LVHS‐GC/MS technique appeared promising as a screening tool to identify compounds representative of sensory analysis.https://doi.org/10.1002/fsn3.2751large volume headspace GC/MSpooled calibration curvesseafoodvolatile compounds |
| spellingShingle | Zhengfang Wang Lowri S. de Jager Timothy Begley Susan Genualdi Large volume headspace GC/MS analysis for the identification of volatile compounds relating to seafood decomposition Food Science & Nutrition large volume headspace GC/MS pooled calibration curves seafood volatile compounds |
| title | Large volume headspace GC/MS analysis for the identification of volatile compounds relating to seafood decomposition |
| title_full | Large volume headspace GC/MS analysis for the identification of volatile compounds relating to seafood decomposition |
| title_fullStr | Large volume headspace GC/MS analysis for the identification of volatile compounds relating to seafood decomposition |
| title_full_unstemmed | Large volume headspace GC/MS analysis for the identification of volatile compounds relating to seafood decomposition |
| title_short | Large volume headspace GC/MS analysis for the identification of volatile compounds relating to seafood decomposition |
| title_sort | large volume headspace gc ms analysis for the identification of volatile compounds relating to seafood decomposition |
| topic | large volume headspace GC/MS pooled calibration curves seafood volatile compounds |
| url | https://doi.org/10.1002/fsn3.2751 |
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