{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["9(30)"],"submitter":["Geng J"],"pubmed_abstract":["Fishmeal is widely used in the feed industry as the main protein material. The freshness grade directly affects the quality of the fishmeal. During the storage of fishmeal, the odor would change accordingly as the freshness grades decreased. To study the characteristic volatile organic compounds (VOCs) of fishmeal, stored at 25 °C and 80%RH with different freshness grades, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze. The single-factor test was chosen for 50/30 μm divinylbenzene/carboxe/polydimethylsiloxane (DVB/CAR/PDMS) fiber. The equilibration time of 24 min, the extraction time of 60 min, the extraction temperature of 87 °C, and the addition of a saturated saline volume of 4 mL were determined by Box-Behnke"],"journal":["ACS omega"],"pagination":["32817-32827"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC11292805"],"repository":["biostudies-literature"],"pubmed_title":["Study on VOCs of Fishmeal during Storage Based on HS-SPME-GC-MS."],"pmcid":["PMC11292805"],"pubmed_authors":["Niu Z","Nie K","Wang W","Jiang S","Geng J"],"additional_accession":[]},"is_claimable":false,"name":"Study on VOCs of Fishmeal during Storage Based on HS-SPME-GC-MS.","description":"Fishmeal is widely used in the feed industry as the main protein material. The freshness grade directly affects the quality of the fishmeal. During the storage of fishmeal, the odor would change accordingly as the freshness grades decreased. To study the characteristic volatile organic compounds (VOCs) of fishmeal, stored at 25 °C and 80%RH with different freshness grades, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze. The single-factor test was chosen for 50/30 μm divinylbenzene/carboxe/polydimethylsiloxane (DVB/CAR/PDMS) fiber. The equilibration time of 24 min, the extraction time of 60 min, the extraction temperature of 87 °C, and the addition of a saturated saline volume of 4 mL were determined by Box-Behnke","dates":{"release":"2024-01-01T00:00:00Z","publication":"2024 Jul","modification":"2025-04-18T20:23:32.601Z","creation":"2025-02-19T02:27:28.969Z"},"accession":"S-EPMC11292805","cross_references":{"pubmed":["39100347"],"doi":["10.1021/acsomega.4c03323"]}}