{Reference Type}: Journal Article
{Title}: Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction.
{Author}: Wei S;Wu Q;Wang Z;Yu X;Jiao J;Dong X;
{Journal}: Food Res Int
{Volume}: 190
{Issue}: 0
{Year}: 2024 Aug
{Factor}: 7.425
{DOI}: 10.1016/j.foodres.2024.114603
{Abstract}: More than 40 volatile compounds were detected in sea cucumber powder during the processing (through freeze-dried, desalination, supercritical fluid extraction and ultra-micro grinding) by multiple methods including e-nose, GC-IMS and GC-MS. It has been determined that aldehydes are the predominant volatile substances in the original freeze-dried sample, accounting for about 30 % of the total volatile substances. In addition, we established a supercritical fluid extraction strategy that could efficiently remove the aldehydes from the sea cucumber powder. GC-IMS and GC-MS showed that the relative content of aldehydes significantly decreased by 14 % and 28 %, respectively. Quantification of aldehydes using GC-MS showed a significant decrease in octanal from 927 µg/kg to 159 µg/kg. Further investigation combined with OAV analysis showed that 17 volatile substances in the freeze-dried sea cucumber powder were considered to be the predominant volatile compounds (OAV > 1).The primary fishy compounds found in sea cucumber powder were identified as hexanal, octanal, and an unidentified compound using GC-O, which can be effectively removed (OAV can't been estimated) by the supercritical fluid extraction strategy we established.