Intelligent Evaluation and Dynamic Prediction of Oyster Freshness with Electronic Nose Based on the Distribution of Volatile Compounds Using GC-MS Analysis.

ABSTRACT: The quality of oysters is reflected by volatile organic components. To rapidly assess the freshness level of oysters and elucidate the changes in flavor substances during storage, the volatile compounds of oysters stored at 4, 12, 20, and 28 °C over varying durations were analyzed using GC-MS and an electronic nose. Data from both GC-MS and electronic nose analyses revealed that alcohols, acids, and aldehydes are the primary contributors to the rancidity of oysters. Notably, the relative and absolute contents of Cis-2-(2-Pentenyl) furan and other heterocyclic compounds exhibited an upward trend. This observation suggests the potential for developing a simpler test for oyster freshness based on these compounds. Linear Discriminant Analysis (LDA) demonstrated superior performance compared to

SUBMITTER: Wang B 

PROVIDER: S-EPMC11475790 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature