Volatile compounds in hilsa (Tenualosa ilisha, Hamilton) as detected by static headspace gas chromatography and mass spectrometry

摘要

Tenualosa ilisha (Hilsa) is a commercially important food fish in countries around the Bay of Bengalrnand enjoys high consumer preference for its unique flavor and culinary properties. Fish flavors, anrnimportant factor for consumer acceptance are largely characterized by the volatile compounds.rnStatic headspace gas chromatography mass spectrometry was used to investigate the volatiles inrnhilsa. A total of 41 compounds were identified: 12 alcohols, 1 ketone, 2 aldehydes, 4 furans, 3rnacids, 7 esters, 5 alkadienes, 3 alkynes, 3 aromatic compounds, and 1 epoxide derivative. Principalrncomponent analysis showed gradual changes in the volatile composition with increasing storagerntime. The volatile substances present in hilsa which could be contributing to its flavor were identified.rn2,4-Pentadiene-1-ol, 3-ethyl-(2Z), and 2,4-hexadienal were identified as possible freshnessrnindicators and 7-Heptadecyne-17-chloro and 2-methyl-1, 5 hexadiene as possible spoilage indicatorsrnwhich could be useful in assessing the quality of the fish.rnPractical applicationsrnHilsa is a commercially important food fish and is known for its unique flavor and culinary properties;rnthe flavor is perhaps attributed to the volatile compounds present. Hilsa is transported forrnimport/export purpose in large scale in ice packaging, especially in South East Asian countries;rntherefore, there is a need to access the quality of frozen fish during ice storage, both freshnessrnand spoilage. In this context, the volatile compounds in hilsa could be useful in characterizing itsrnunique flavor as well as freshness and spoilage status during transport/storage. Static headspacernGC-MS combined with a statistical multivariate approach could be a useful method to identify volatilerncompounds and characterize fish freshness and spoilage. As the consumers are now morernconscious about food safety and quality issues; freshness and spoilage markers would be useful inrnquality management in fish trade.