Analysis of the Effects in the Flavor Anchovy during Circulating Boiling Brine Based on HS-SPME-GC-MS

Abstract

To investigate the effect of cyclic boiling of the brine pack on the flavor of brine fried anchovy, the electronic tongue was used to investigate the difference in taste between the sample A (fried anchovy brined in the first-use brine) and sample B (fried anchovy brined in brine after recycling for 5 times). The volatile compounds in samples A and B were analyzed by electronic nose and HS-SPME-GC-MS. The results showed that, in the E-tongue, the taste of sample B was stronger in umami, bitterness and saltiness than sample A. For the E-nose, the differences between samples A and B were mainly in the W2W (organic sulfurs), W1S (methane short chain alkane gas) and W1W (sulfide) sensors, with the first two decreasing but W1W (sulfide) increasing in sample B. A total of 62 volatile substances were detected by GC-MS: 45 substances were detected in sample A and 54 substances were detected in sample B. Thirty-six substances were detected in both samples, among which the relatively high content of main flavor substances including linalool, trans-anethole, linalool acetate and 4-allyl anisole were higher content in fried anchovy B. In summary, the cyclic boiling of brine was beneficial in promoting the production of beneficial volatile flavors in fried anchovy and the expression of volatile flavor components of the spices. This would provide the theoretical support for technical optimization of brine fried anchovy.

Keywords

• anchovy
• electronic tongue technique
• electronic nose technique
• hs-spme-gc-ms
• volatile compounds