scholarly journals Composition of Volatile Flavor Compound on Fresh Asian Redtail Catfish

2021 ◽  
pp. 1-7
Author(s):  
Sofie Widya Asri ◽  
Rusky Intan Pratama
Keyword(s):  
Mass Spectrometry ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Proximate Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Fresh Sample ◽  
Flavor Compound ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Sample Method

The purpose of this research was to identify the composition of volatile flavor compound of asian redtail catfish (Hemibagrus nemurus). The method of this research was experimental method of fresh sample. The extraction sample method in this research was Solid Phase Microextraction (SPME) and used Gas Chromatography-Mass Spectrometry (GC/MS) to detect the compound on the sample. The volatile flavor compound were successfully detected with total 23 compounds on fresh sample and mostly the compounds were derived from hydrocarbons, aldehyde, alcohols, ketones, ester, and others. The highest proportion that detected was hexanal compound (26,78%) The proximate analysis was also identified. The result of proximate analysis on fresh sample were water content (79,21%), ash (1,09%), protein (17,21%), and fat (2,17%)

scholarly journals Volatile Flavor Compounds Composition of Steamed Marble Goby (Oxyeleotris marmorata)

2021 ◽  
pp. 10-15
Author(s):  
Syifa Dwirahmalia Fazriaty ◽  
Rusky I. Pratama ◽  
Evi Liviawaty ◽  
Iis Rostini
Keyword(s):  
Solid Phase ◽  
Proximate Analysis ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
University Center ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Major Volatile Compound

The identification and composition of volatile flavor compounds was carried out for steamed marble goby (Oxyeleotris marmorata). This study was carried out in Fishery Processing Laboratory at Faculty of Fishery and Marine Science, Universitas Padjadjaran, Jatinangor; Flavor Laboratory, Indonesian Center of Rice Research, Sukamandi, Subang; Inter-University Center Laboratory of Bogor Agricultural Institute. The study were carried out on steamed marble goby (at 100oC, for period of ±30 minutes). The Solid Phase Microextraction (SPME) method was used to extract volatile flavor compound and identified by using Gas Chromatography-Mass Spectrometry (GC / MS). Steamed marble goby has 27 compounds. The major volatile compound in steamed marble goby is naphthalene. Proximate analysis shows that steamed marble goby has 79.70% water content, 1.48% ash, 0.36% lipid, and 16.65% protein.

scholarly journals Evaluation of Roasting Effect on Selected Green Tea Volatile Flavor Compound and Pyrazine Content by HS-SPME GC-MS

2021 ◽  
Vol 11 (17) ◽  
pp. 8217
Author(s):  
Roberto Gotti ◽  
Alberto Leoni ◽  
Jessica Fiori
Keyword(s):  
Green Tea ◽  
Solid Phase ◽  
Black Tea ◽  
Gas Chromatography Mass Spectrometry ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor Compound ◽  
Volatile Flavor ◽  
Different Temperatures ◽  
Development And Validation

The present study aims at the development and validation of a quali-quantitative headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME GC-MS) method for the analysis of odorants in different Chinese and Japanese green teas. A 65 µm PDMS/DVB fiber was used, and GC-MS was performed on a ZB-5 (30 m × 0.25 mm ID, 0.25 μm film) column. The main odorants in green tea samples were identified and the method was fully validated. Linearity (r2 0.981–0.999), sensitivity (LOQ 0.005–0.04 µg/mL), reproducibility (CV% 3.12–10.37), accuracy (recovery% 79.08–99.17) and matrix effect (ME% −9.5 to +4.5) were determined. Quantitation of 2,4-heptadienal, β-damascenone, β-ionone, linalool, indole, 2-ethyl-6-methyl-pyrazine, 2-ethyl-5-methyl-pyrazine, 2-ethyl-3,6-dimethylpirazine, 2-ethyl-3,5-dimethyl-pyrazine and 2-acetyl-pyrazine was carried out in the presence of isotopically labeled compounds as the internal standards. The proposed method was applied to the comparison of the profile of the volatile flavor compounds (VFCs) of green tea subjected to roasting treatment at three different temperatures (160, 180 and 200 °C for 30 min). In particular, the roasting process was monitored by following the quantitative variations of the selected odorant content, considered as the most important contributory components to the Hojicha or black tea (roasted tea) flavor. A temperature of 160 °C was found to be the best roasting temperature.

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