ArticleFoods (Basel, Switzerland)2024
Evaluation of Dynamic Changes of Volatile Organic Components for Fishmeal during Storage by HS-SPME-GC-MS with PLS-DA.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Geographical Variations of Volatile Metabolites in Newhall Navel Orange Based on HS-SPME-GC-MS and Meteorological Factors.Foods (Basel, Switzerland) · 2026Article
- Electrohydrodynamic drying of potato (Food chemistry: X · 2025Article
- Elucidating Volatile Flavor Profiles and Metabolic Pathways in Northern Pike (Foods (Basel, Switzerland) · 2025Article
- Quality and Storage Characteristics of Hanwoo Pemmican by Replacing Canola Oil.Food science of animal resources · 2025Article
- Investigation of the differences in volatile organic compounds of sesame oil under different processing methods using GC-IMS and electronic nose.Frontiers in nutrition · 2025Article
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6 authors.
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Abstract
Headspace solid-phase microextraction, combined with gas chromatography-mass spectrometry and partial least squares discriminant analysis, was adopted to study the rule of change in volatile organic compounds (VOCs) for domestic and imported fishmeal during storage with different freshness grades. The results showed that 318 kinds of VOCs were detected in domestic fishmeal, while 194 VOCs were detected in imported fishmeal. The total relative content of VOCs increased with storage time, among which acids and nitrogen-containing compounds increased significantly, esters and ketones increased slightly, and phenolic and ether compounds were detected only in domestic fishmeal. Regarding the volatile base nitrogen, acid value, pH value, and mold counts as freshness indexes, the freshness indexes were significantly correlated with nine kinds of VOCs (
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