Volatile Flavor Compounds Analysis in Lateolabrax japonicus Fish Floss Fried with Three Vegetable Oils Based on GC-IMS

Abstract

On the basis of sensory scoring, color difference and texture of the optimal amount of vegetable oil to be added to 3%, compositions of volatile flavor compounds in Lateolabrax japonicus fish floss during frying process with three kinds of vegetable oils (peanut oil, palm oil and sunflower oil) were thoroughly evaluated by gas chromatography-ion mobility spectroscopy (GC-IMS) in this study. The results showed that 40 volatile substances were identified in the three kinds of vegetable oils fried fish floss, including aldehydes, alcohols, esters, and ketones compounds. The highest relative content of aldehydes was respectively 63.33%, 57.58% and 43.75% in peanut oil, palm oil and sunflower oil fried fish floss. There were characteristic flavor components of fish floss fried with different vegetable oils, which propanal and benzaldehyde were detected in fish floss fried with peanut oil and palm oil respectively; 3-methylbutan-1-ol and hexanal in fish floss fried with peanut oil and sunflower oil. The results indicated that the fingerprints of the three vegetable oil fried fish floss had low similarity established according to GC-IMS, which could effectively distinguish the vegetable oil source of fried fish floss, and could be used as the identification of vegetable oil fried fish floss and the identification of adulteration.

Keywords

• lateolabrax japonicus
• fish floss
• vegetable oil
• volatile flavor compounds