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Characterization of volatile compounds in different dried sea cucumber cultivars

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Abstract

Sea cucumber is one of the most well-known and precious seafood in Asian countries. To better understand the sensory properties of dried sea cucumber products, volatile compounds of 8 dried sea cucumber cultivars were analyzed by using solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry. Forty-two volatile compounds comprising aldehydes (13), alcohols (13), aromatic compounds (9), furans (3), and others (4) were identified. Quantitative results revealed that volatile composition in all tested sea cucumbers were similar, but the variation existed in both the composition and the concentrations of some compounds. The concentration of hexanal, heptanal, 1-heptanol and benzaldehyde varied the most among different sea cucumber cultivars. Besides, 2-methyl-butanal, acetophenone, 2-methyl-furan, benzoic acid methyl ester and dimethyl sulfide were only detected in S. japonicus, a Chinese domestic sea cucumber cultivar, which was the main difference in volatile compounds compared with the other cultivars. There were 17 identified compounds which were considered to be odor-active compounds as their concentrations exceeded their odor detection thresholds in water.

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Abbreviations

SPME:

Solid-phase microextraction

GC:

Gas chromatography

GC-MS:

Gas chromatography-mass spectrometry

OAVs:

Odor active value

DVB:

Divinylbenzene

CAR:

Carboxen

PDMS:

Polydimethylsiloxane

PA:

Polyacrylate

AEDA:

Aroma extract dilution analysis

NIF:

Nasal impact frequency

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Acknowledgements

We thank the support of the National Natural Science Foundation(No. 31771998); Basic research fund of Education Department of Liaoning Province(2016J020); Key Program of Natural Science Foundation of Liaoning Province (20170520317); Science Foundation of Dalian Polytechnic University (QNJJ201403); The National Key Research and Development Program of China(2016YFD0400404);National Natural Science Foundation of China (31401520).

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Authors and Affiliations

  1. School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Qinggongyuan Road No. 1, Dalian, 116034, China

    Han Zhang, Yu-feng Geng, Lei Qin, Xiu-ping Dong, Xian-bing Xu, Ming Du, Zhen-yu Wang, Jing-feng Yang & Liang Dong

  2. School of Exercise and Nutrition Sciences, Centre for Advanced Sensory Science, Deakin University, Burwood, VIC, Australia

    Megan Thornton

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  1. Han Zhang
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  2. Yu-feng Geng
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  3. Lei Qin
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  9. Jing-feng Yang
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  10. Liang Dong
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Correspondence to Liang Dong.

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Zhang, H., Geng, Yf., Qin, L. et al. Characterization of volatile compounds in different dried sea cucumber cultivars. Food Measure 12, 1439–1448 (2018). https://doi.org/10.1007/s11694-018-9759-7

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  • DOI: https://doi.org/10.1007/s11694-018-9759-7

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