Accumulation of off-flavours and odours in fish flesh are a major contributor towards a decrease in fish meat quality because of the dislike by consumers. This is typically caused by two compounds, geosmin (GM) and 2-methylisoborneol (2-MIB), produced as secondary by-products of bacterial metabolism in water. These compounds have very low human sensory detection limits (or odour thresholds), which means that they can be present at trace-levels and still be detected with a human nose. Due to the lipophilic properties of these compounds their extraction from the fish tissue and subsequent analysis can be hindered due to simultaneous extraction of other volatile organic compounds (VOCs) which are present at much higher concentration levels. Lengthy extraction techniques such as steam distillation are typically required to extract the target compounds from the other VOCs present, producing cleaner chromatography. However, this is time consuming and manually labour-intensive for the analyst. Here we demonstrate a simple, solvent-free and fully-automated technique using high-capacity sorptive extraction (HiSorb) coupled with Gas Chromatography and Mass Spectrometry for the identification of GM and 2-MIB at ppt-levels (pg/g) in catfish samples. The ‘prep-ahead’ functionality of the extraction and enrichment platform, Centri, provided enhanced sample management for increased sample throughput without compromising analytical sensitivity.
Determination of 2-Methyisoborneol and Geosmin as Malodours in Catfish for Quality Control Using a Fully Automated Sample Prep Platform Coupled with Gas Chromatography and Mass Spectrometry
Damiana SpadaforaUltimo
2021
Abstract
Accumulation of off-flavours and odours in fish flesh are a major contributor towards a decrease in fish meat quality because of the dislike by consumers. This is typically caused by two compounds, geosmin (GM) and 2-methylisoborneol (2-MIB), produced as secondary by-products of bacterial metabolism in water. These compounds have very low human sensory detection limits (or odour thresholds), which means that they can be present at trace-levels and still be detected with a human nose. Due to the lipophilic properties of these compounds their extraction from the fish tissue and subsequent analysis can be hindered due to simultaneous extraction of other volatile organic compounds (VOCs) which are present at much higher concentration levels. Lengthy extraction techniques such as steam distillation are typically required to extract the target compounds from the other VOCs present, producing cleaner chromatography. However, this is time consuming and manually labour-intensive for the analyst. Here we demonstrate a simple, solvent-free and fully-automated technique using high-capacity sorptive extraction (HiSorb) coupled with Gas Chromatography and Mass Spectrometry for the identification of GM and 2-MIB at ppt-levels (pg/g) in catfish samples. The ‘prep-ahead’ functionality of the extraction and enrichment platform, Centri, provided enhanced sample management for increased sample throughput without compromising analytical sensitivity.I documenti in SFERA sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
