报告题目：Screening and Tracing off-flavor causing volatile compounds in catfish (ictalurus punctatus) and their living environment

报告时间：2015年5月9日早上9:00

报告地点：纬地楼三楼会议室

报 告 人：Prof Shaoyang Liu

举办单位：williamhill威廉希尔官网

报告人及内容简介：

Dr. Shaoyang Liu received his PhD in Department of Chemistry in 2007 at the University of Science and Technology of China (USTC). He is now working as an assistant professor in Department of Chemistry and Physics, Troy University. He has a special interest in Analytical Chemistry, Food Chemistry, Biofuel, and Environmental Science & Engineering.

Off-flavor is a major challenge to the quality of farm-raised catfish fillet. In this presentation, a headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was established and optimized to analyze volatile compound profile of catfish fillet to find the volatiles which might be responsible for the off-flavor. Based on the comparison of volatile compounds in on-flavor and off-flavor fillets and sensory evaluation, geosmin (GSM) and 2-methylisoborneol (MIB) were confirmed to be mainly responsible for the musty off-flavor, while the presence of hexanal or 1-octen-3-ol might notably intensify the off-flavor.The analysis of catfish living environment suggests that the direct source of GSM and MIB in catfish was the pond water.