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<p>In order to analyze the aroma properties of squid from different origins, this study compared and analyzed the aroma properties of squid from six origins using sensory evaluation, electronic nose (E-nose), headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and monolithic material sorptive extraction gas chromatography-mass spectrometry (MMSE-GC-MS). The aroma attributes of the squid were mainly fishy, rotten, earthy, cucumber, mushroom, almond, and pine, with fishy being the main aroma attribute. The results of E-nose analysis showed that the Peruvian squid had the strongest aroma and was significantly different from the other samples. Sixty-two and 57 volatile compounds were identified from squid using HS-GC-IMS and MMSE-GC-MS, respectively, with different characteristic volatile compounds in squid from different origins. In addition, 10 volatile compounds were identified as key aroma contributors (octanal, 3-mercapto-2-butanone, naphthalene, 2-methylisoborneol, (<i>E</i>)-2-nonenal, 2-methoxyphenol, hexanal, nonanal, 1-octen-3-ol, 2-methyl-3-pentanone) in six squid species, and these volatile compounds may be the key compounds that give different aroma characteristics to squids from different origins. The results of partial least squares discrimination analysis (PLS-DA) showed that HS-GC-IMS demonstrated a better ability to separate squids from different origins, and among the six squids, Argentinean and North Pacific squid were close in odor, while Peruvian squid had the greatest difference in odor with squids of other origins. This study helps to better understand the aroma characteristics of squids from different origins.</p>

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Characterization of key aroma compounds from squids of different origins using HS-GC-IMS and MMSE-GC-MS

  • 期刊论文

  • 发表日期：

    2025年5月28日

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  • Mengli Han,
  • Meijiao Gui,
  • Yurui Zhang,
  • Yan Li,
  • Mingyuan Li,
  • Yuan Gu,
  • Xin Song,
  • Wenzheng Shi

摘要

In order to analyze the aroma properties of squid from different origins, this study compared and analyzed the aroma properties of squid from six origins using sensory evaluation, electronic nose (E-nose), headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and monolithic material sorptive extraction gas chromatography-mass spectrometry (MMSE-GC-MS). The aroma attributes of the squid were mainly fishy, rotten, earthy, cucumber, mushroom, almond, and pine, with fishy being the main aroma attribute. The results of E-nose analysis showed that the Peruvian squid had the strongest aroma and was significantly different from the other samples. Sixty-two and 57 volatile compounds were identified from squid using HS-GC-IMS and MMSE-GC-MS, respectively, with different characteristic volatile compounds in squid from different origins. In addition, 10 volatile compounds were identified as key aroma contributors (octanal, 3-mercapto-2-butanone, naphthalene, 2-methylisoborneol, (E)-2-nonenal, 2-methoxyphenol, hexanal, nonanal, 1-octen-3-ol, 2-methyl-3-pentanone) in six squid species, and these volatile compounds may be the key compounds that give different aroma characteristics to squids from different origins. The results of partial least squares discrimination analysis (PLS-DA) showed that HS-GC-IMS demonstrated a better ability to separate squids from different origins, and among the six squids, Argentinean and North Pacific squid were close in odor, while Peruvian squid had the greatest difference in odor with squids of other origins. This study helps to better understand the aroma characteristics of squids from different origins.