title: SPME technique for analyzing headspace volatiles in fish miso, a Japanese fish meat-based fermented product.
abstract: The optimized conditions were evaluated for solid-phase microextraction (SPME) to investigate the headspace volatiles in fish miso, a Japanese fish meat-based fermented product. The influence on the efficiency for microextraction of such parameters as the sample size, isolation time and temperature, sensitivity and selectivity of several SPME fibers of different liquid phases as well as several extraction techniques was evaluated. Suitable reproducibility and sensitivity of SPME were achieved by combining carbowax/divenylbenzene of 65 µm thickness as the liquid phase of SPME, 3 g of fish miso, 40 °C of isolation temperature and 40 min of isolation time. The headspace volatiles of fish miso prepared from spotted mackerel were analyzed under the optimized conditions. Although several volatiles contributed to fish miso, certain volatile esters might have played the greatest role in imparting the sweet-fruity aroma to the product.
authors.affiliation: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan.
authors.forename: Anupam
authors.initials: A
authors.lastname: Giri
authors.forename: Kazufumi
authors.initials: K
authors.lastname: Osako
authors.forename: Toshiaki
authors.initials: T
authors.lastname: Ohshima
mesh_terms: D000818:Animals; D004952:Esters / Q000032:analysis; D005399:Fishes; D008461:Meat Products / Q000032:analysis*; D052617:Solid Phase Microextraction / Q000379:methods* / Q000592:standards; D045730:Soy Foods / Q000032:analysis*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D004952:Esters; D055549:Volatile Organic Compounds