Determination of volatile compounds to characterize fish spoilage using headspace/mass spectrometry and solid‐phase microextraction/gas chromatography/mass spectrometry

Abstract

Abstract Changes in volatile compounds were monitored in whiting ( Merlangius merlangus ), cod ( Gadus morhua ) and mackerel ( Scomber scombrus ) and related to spoilage. Data are presented from headspace/mass spectrometric (HS/MS) analysis and solid‐phase microextraction/gas chromatographic/mass spectrometric (SPME/GC/MS) analysis at two time points (day 0 and day 10) during storage at 4 °C. HS/MS revealed 24 ions that could be used as markers of spoilage. SPME/GC/MS identified 86 compounds, 20 of which could perhaps be used to characterize freshness: principally alcohols, ketones, aldehydes and C 2 –C 11 esters. Compounds common to the three species studied appear to be generated by microbial degradation. Copyright © 2005 Society of Chemical Industry