title: Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach.
abstract: BACKGROUND
  The freshness of whiting was studied at five stages of ice storage by comparing the analysis of volatile compounds obtained through solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS) with two sensory methods.
  
  
  RESULTS
  Of the volatile compounds identified, 38 were analysed using a statistical multivariate approach and classified according to their role in the estimation of freshness during storage as markers of freshness or spoilage. Regarding the evolution of the presence or absence of individual compounds, three categories were defined. For example, the volatile compounds propanal, hexanal, 1-penten-3-ol, pentanal, 2,3-pentanedione, 1-penten-3-one, heptanal, (E)-2-pentenal, 2,3-octanedione, (Z)-2-penten-1-ol, 1-pentanol, butanal, octanal, 3,5,5-trimethyl-2-hexene, 1-hexanol and 4,4-dimethyl-1,3-dioxane appeared highly relevant, because they are found throughout storage and can be divided into several categories that are directly related to the quality of fish.
  
  
  CONCLUSIONS
  SPME/GC/MS combined with a statistical multivariate approach may be a useful method to identify volatile compounds and characterise fish freshness during storage.
authors: ANSES, Laboratoire des Produits de la Pêche, Boulogne-sur-Mer, France. guillaume.duflos@anses.fr
authors: Guillaume
authors: G
authors: Duflos
authors: François
authors: F
authors: Leduc
authors: Assi
authors: A
authors: N'Guessan
authors: Frederic
authors: F
authors: Krzewinski
authors: Ossarath
authors: O
authors: Kol
authors: Pierre
authors: P
authors: Malle
mesh_terms: D000818:Animals; D005516:Food Microbiology; D005524:Food Technology / Q000379:methods; D048388:Gadiformes / Q000378:metabolism / Q000382:microbiology*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006801:Humans; D015999:Multivariate Analysis; D018482:Muscle, Skeletal / Q000378:metabolism; D009812:Odorants / Q000032:analysis*; D017747:Seafood / Q000032:analysis / Q000382:microbiology*; D052617:Solid Phase Microextraction / Q000379:methods*; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000378:metabolism
chemical_list: D055549:Volatile Organic Compounds