The New Zealand Institute for Plant & Food Research Ltd, Nelson, New Zealand.
Food Chem. 2013 Jan 1;136(1):218-23. doi: 10.1016/j.foodchem.2012.07.118. Epub 2012 Aug 9.
Greenshell™ mussels (Perna canaliculus) were dry-stored at 6.44±0.54°C for 8 days during which time volatile organic compounds (VOCs) were monitored using SPME GC-MS. Thirty-four VOCs were identified in homogenised mussel meat and 29 in the mussel liquor (i.e. the seawater enclosed in the mantle cavity). Of the 34 VOCs identified 20 were reliably identified throughout the storage treatment and 9 were found to change in relative concentration in homogenised mussel meat. Dimethyl sulphide, 1-penten-3-ol, 1-hexen-3-ol and 1-octen-3-ol increased during storage, whereas pentanal, hexanal, heptanal, octanal and 3-undecen-2-one decreased. In the mussel liquor, dimethyl sulphide was undetectable pre-storage, becoming detectable after 2 days, and a large increase was noted after 6 days. SPME GC-MS was a useful tool for monitoring VOC profiles of Greenshell™ mussels and could aid in the development of technologies that monitor and improve product quality and consistency.
绿贻贝（Perna canaliculus）在 6.44±0.54°C 的温度下进行了 8 天的干法储存，在此期间使用 SPME GC-MS 监测挥发性有机化合物（VOC）。在匀浆贻贝肉中鉴定出 34 种 VOC，在贻贝液（即套膜腔中的海水）中鉴定出 29 种 VOC。在所鉴定的 34 种 VOC 中，有 20 种在整个储存处理过程中得到可靠鉴定，有 9 种在匀浆贻贝肉中的相对浓度发生变化。二甲基硫、1-戊烯-3-醇、1-己烯-3-醇和 1-辛烯-3-醇在储存过程中增加，而戊醛、己醛、庚醛、辛醛和 3-十一烯-2-酮则减少。在贻贝液中，二甲基硫在储存前无法检测到，在储存 2 天后变得可检测，6 天后检测到明显增加。SPME GC-MS 是监测绿贻贝 VOC 谱的有用工具，并有助于开发监测和提高产品质量和一致性的技术。
