Flavor Nucleotides and Volatile Flavor Compounds of Net-Cage Farmed Triploid Rainbow Trout in Qinghai Province
To investigate the flavor profile of triploid rainbow trout from Qinghai Province, high performance liquid chromatography (HPLC) and headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were used to analyze the flavor compounds of fish cultured i...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-10-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120293 |
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| author | Suzhen ZHANG Jianrong LI Xiaohong LIU Haining TIAN Yuqiong MENG Rui MA |
| author_facet | Suzhen ZHANG Jianrong LI Xiaohong LIU Haining TIAN Yuqiong MENG Rui MA |
| author_sort | Suzhen ZHANG |
| collection | DOAJ |
| description | To investigate the flavor profile of triploid rainbow trout from Qinghai Province, high performance liquid chromatography (HPLC) and headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were used to analyze the flavor compounds of fish cultured in net cages from Longyangxia, Gongboxia and Laxiwa. Results showed that the inosinic acid (IMP) content of farmed rainbow trout in Qinghai Province was 176~242 mg/100 g. The IMP content of rainbow trout in Gongboxia and Laxiwa was significantly higher than that in Longyangxia group (P<0.05). As for odor chemicals, a total of 69 volatile compounds were identified, 21 odor active compounds were screened by odor activity value (odor activity value, OAV) method. Nonanal, octanal, 2-nonenal, 1-octene-3-ol and hexanal contributed greatly to the typical smell of triploid rainbow trout with grassy, oily, floral and fishy characteristics. Volatile compounds content in the fillet of rainbow trout from Gongboxia and Laxiwa was relatively higher than those in Longyangxia group. In summary, triploid rainbow trout farmed in Qinghai Province obtained a high content of flavor nucleotides and was rich in volatile compounds. The rainbow trout farmed in Laxiwa and Gongboxia with high content of inosinic acid and volatile odor compounds showed similar flavor profile. Longyangxia cultured rainbow trout had high freshness, lower taste and odor intensity. The results would provide a theoretical basis for the analysis and regulation of fish flavor compounds in cultured triploid rainbow trout. |
| first_indexed | 2024-04-13T09:21:26Z |
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| language | zho |
| last_indexed | 2024-04-13T09:21:26Z |
| publishDate | 2022-10-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj.art-c9fa4f49ae9040c6af53149f46202c4b2022-12-22T02:52:36ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-10-01432031031810.13386/j.issn1002-0306.20211202932021120293-20Flavor Nucleotides and Volatile Flavor Compounds of Net-Cage Farmed Triploid Rainbow Trout in Qinghai ProvinceSuzhen ZHANG0Jianrong LI1Xiaohong LIU2Haining TIAN3Yuqiong MENG4Rui MA5College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, ChinaCollege of Food Science and Engineering, Bohai University, Jinzhou 121013, ChinaState Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, ChinaCollege of Eco-Environmental Engineering, Qinghai University, Xining 810016, ChinaCollege of Eco-Environmental Engineering, Qinghai University, Xining 810016, ChinaState Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, ChinaTo investigate the flavor profile of triploid rainbow trout from Qinghai Province, high performance liquid chromatography (HPLC) and headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were used to analyze the flavor compounds of fish cultured in net cages from Longyangxia, Gongboxia and Laxiwa. Results showed that the inosinic acid (IMP) content of farmed rainbow trout in Qinghai Province was 176~242 mg/100 g. The IMP content of rainbow trout in Gongboxia and Laxiwa was significantly higher than that in Longyangxia group (P<0.05). As for odor chemicals, a total of 69 volatile compounds were identified, 21 odor active compounds were screened by odor activity value (odor activity value, OAV) method. Nonanal, octanal, 2-nonenal, 1-octene-3-ol and hexanal contributed greatly to the typical smell of triploid rainbow trout with grassy, oily, floral and fishy characteristics. Volatile compounds content in the fillet of rainbow trout from Gongboxia and Laxiwa was relatively higher than those in Longyangxia group. In summary, triploid rainbow trout farmed in Qinghai Province obtained a high content of flavor nucleotides and was rich in volatile compounds. The rainbow trout farmed in Laxiwa and Gongboxia with high content of inosinic acid and volatile odor compounds showed similar flavor profile. Longyangxia cultured rainbow trout had high freshness, lower taste and odor intensity. The results would provide a theoretical basis for the analysis and regulation of fish flavor compounds in cultured triploid rainbow trout.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120293qinghai provincetriploid rainbow troutvolatile flavor compoundsimpodor activity value (oav) |
| spellingShingle | Suzhen ZHANG Jianrong LI Xiaohong LIU Haining TIAN Yuqiong MENG Rui MA Flavor Nucleotides and Volatile Flavor Compounds of Net-Cage Farmed Triploid Rainbow Trout in Qinghai Province Shipin gongye ke-ji qinghai province triploid rainbow trout volatile flavor compounds imp odor activity value (oav) |
| title | Flavor Nucleotides and Volatile Flavor Compounds of Net-Cage Farmed Triploid Rainbow Trout in Qinghai Province |
| title_full | Flavor Nucleotides and Volatile Flavor Compounds of Net-Cage Farmed Triploid Rainbow Trout in Qinghai Province |
| title_fullStr | Flavor Nucleotides and Volatile Flavor Compounds of Net-Cage Farmed Triploid Rainbow Trout in Qinghai Province |
| title_full_unstemmed | Flavor Nucleotides and Volatile Flavor Compounds of Net-Cage Farmed Triploid Rainbow Trout in Qinghai Province |
| title_short | Flavor Nucleotides and Volatile Flavor Compounds of Net-Cage Farmed Triploid Rainbow Trout in Qinghai Province |
| title_sort | flavor nucleotides and volatile flavor compounds of net cage farmed triploid rainbow trout in qinghai province |
| topic | qinghai province triploid rainbow trout volatile flavor compounds imp odor activity value (oav) |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120293 |
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