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Using microwave distillation-solid-phase microextraction--gas chromatography--mass spectrometry for analyzing fish

C C Grimm1, S W Lloyd, R Batista

  • 1USDA-ARS-SRRC, New Orleans, LA 70124, USA. cgrimm@nola.srrc.usda.gov

Journal of Chromatographic Science
|July 20, 2000
PubMed
Summary

This study introduces a new method using microwave distillation-solid-phase microextraction-gas chromatography-mass spectrometry for analyzing fish volatile compounds. The technique accurately quantifies off-flavor contaminants like 2-methylisoborneol and geosmin.

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Area of Science:

  • Analytical Chemistry
  • Food Science
  • Environmental Science

Background:

  • Volatile compounds in fish tissue significantly impact sensory quality and can indicate contamination.
  • Accurate identification and quantification of off-flavor compounds are crucial for food safety and quality control.

Purpose of the Study:

  • To develop and validate a novel analytical technique for the comprehensive analysis of volatile compounds in fish tissue.
  • To establish a quantitative method for determining specific off-flavor contaminants, namely 2-methylisoborneol and geosmin.
  • To compare the performance of the developed instrumental method with sensory evaluation by human flavor checkers.

Main Methods:

  • Microwave distillation-solid-phase microextraction-gas chromatography-mass spectrometry (MD-SPME-GC-MS) was employed for volatile compound extraction and analysis.

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  • A qualitative analysis identified 174 volatile compounds present in the fish tissue headspace.
  • Quantitative analysis for 2-methylisoborneol and geosmin utilized borneol as a surrogate standard and decahydro-1-naphthol as an internal standard.

    • Main Results:

    • The developed method successfully identified 174 volatile compounds in fish tissue.
    • A linear calibration curve was achieved for 2-methylisoborneol and geosmin in the range of 0.1 to 5 ppb.
    • The method demonstrated a recovery rate of 60% for these off-flavor contaminants at a concentration of 2.5 ppb.

    Conclusions:

    • The MD-SPME-GC-MS technique provides a robust and sensitive approach for analyzing volatile compounds in fish.
    • The quantitative method is effective for determining key off-flavor contaminants, ensuring fish product quality.
    • The instrumental method showed good agreement with human sensory evaluation, validating its practical applicability.