Codfish is a kind of abyssal fish species with a great value in food industry. However, the flavor of codfish, especially the unpleasant odor, has caused serious problems in its processing. To accurately identify the ...Codfish is a kind of abyssal fish species with a great value in food industry. However, the flavor of codfish, especially the unpleasant odor, has caused serious problems in its processing. To accurately identify the volatile compounds in codfish, a combination of solid phase micro-extraction(SPME) method and simultaneous distillation extraction(SDE) method was used to extract the volatiles. Gas chromatography-mass spectrometry(GC-MS) along with Kovats indices(KI) and authentic standard compounds were used to identify the volatiles. The results showed that a total of 86 volatile compounds were identified in codfish, of them 24 were extracted by SDE, 69 compounds by SPME, and 10 compounds by both SDE and SPME. Seventy volatile compounds were found to have specific odors, of them 7 typical compounds contributed significantly to the flavor of codfish. Alcohols(i.e.,(E)-2-penten-1-ol and 2-octanol), esters(i.e., ethyl butyrate and methyl geranate), aldehydes(i.e., 2-dodecenal and pentadecanal) contributed the most to fresh flavor while nitrogen compounds, sulphur compounds, furans, as well as some ketones(i.e., 2-hydroxy-3-pentanone) brought unpleasant odor, such as fishy and earthy odor. It was indicated that the combination of multiple extraction methods and GC-MS analysis can enhance the accuracy of identification, and provide a reference for the further study on flavor of aquatic products.展开更多
The semicokes from different coals were prepared under various temperatures by partial gasification method in a fixed bed. According to the analysis of the Vaaf in the coals and semicokes, a new method is presented to...The semicokes from different coals were prepared under various temperatures by partial gasification method in a fixed bed. According to the analysis of the Vaaf in the coals and semicokes, a new method is presented to predict the content of remnant volatile matter in the semicokes from coal partial gasification. The two fuel character indexes FV and FC were introduced to symbolize the second volatilized temperature and the fully volatilized temperature respectively. Then according to the proximate and ultimate analysis data of raw coal, the content of Vdaf in the semicokes prepared under various temperatures can be predicted.展开更多
基金supported by the National Natural Science Foundation of China (Nos. 31401476, 31471606)National High-Tech Research and Development Program of China, 863 Program (2014AA093508)Shandong Province Regional Innovation and Development of Marine Economy Demonstration Project
文摘Codfish is a kind of abyssal fish species with a great value in food industry. However, the flavor of codfish, especially the unpleasant odor, has caused serious problems in its processing. To accurately identify the volatile compounds in codfish, a combination of solid phase micro-extraction(SPME) method and simultaneous distillation extraction(SDE) method was used to extract the volatiles. Gas chromatography-mass spectrometry(GC-MS) along with Kovats indices(KI) and authentic standard compounds were used to identify the volatiles. The results showed that a total of 86 volatile compounds were identified in codfish, of them 24 were extracted by SDE, 69 compounds by SPME, and 10 compounds by both SDE and SPME. Seventy volatile compounds were found to have specific odors, of them 7 typical compounds contributed significantly to the flavor of codfish. Alcohols(i.e.,(E)-2-penten-1-ol and 2-octanol), esters(i.e., ethyl butyrate and methyl geranate), aldehydes(i.e., 2-dodecenal and pentadecanal) contributed the most to fresh flavor while nitrogen compounds, sulphur compounds, furans, as well as some ketones(i.e., 2-hydroxy-3-pentanone) brought unpleasant odor, such as fishy and earthy odor. It was indicated that the combination of multiple extraction methods and GC-MS analysis can enhance the accuracy of identification, and provide a reference for the further study on flavor of aquatic products.
基金supported by Knowledge Innovation Program of the Chinese Academy of Sciences (Grant No. KGCX2-YW-321)the National Natural Science Foundation of China (Grant No. 50776099)the Ex-cellent Youth Teacher Foundation of Anhui Province (Grant No.2011SQRL031)
文摘The semicokes from different coals were prepared under various temperatures by partial gasification method in a fixed bed. According to the analysis of the Vaaf in the coals and semicokes, a new method is presented to predict the content of remnant volatile matter in the semicokes from coal partial gasification. The two fuel character indexes FV and FC were introduced to symbolize the second volatilized temperature and the fully volatilized temperature respectively. Then according to the proximate and ultimate analysis data of raw coal, the content of Vdaf in the semicokes prepared under various temperatures can be predicted.
