GC-MS coupled with solid-phase microextraction for identification of volatile organic compounds in fish irradiated with accelerated electrons

In the development of food irradiation protocols, one of the objectives is to determine the optimal dose range for a specific product type, where pathogenic microflora are suppressed while biochemical and organoleptic properties are preserved. The exposure of various foodstuffs to ionizing radiation results in the formation of volatile organic compounds, whose content changes depending on the product’s irradiation dose. These volatile organic compounds can therefore be considered as marker compounds to describe irradiation-related processes. This work proposes a universal approach for studying the volatile compound profile in electron-beam-irradiated halibut, employing gas chromatography-mass spectrometry coupled with solid-phase microextraction. It has been shown that radiation processing significantly alters the profile of volatile compounds in halibut and leads to a dose-dependent increase in the concentration of these compounds. Among the identified volatile compounds, compounds serving as markers of radiation-induced oxidative processes were established: dimethyl disulfide, heptanal, octanal and nonanal. Additionally, compounds detected exclusively in irradiated halibut samples — 3-methylbutanal, benzene, and 1,3-bis(1,1-dimethylethyl)benzene were identified, making them potential markers for the radiation treatment of halibut. The results of multivariate statistical analysis (Principal Component Analysis, PCA , and Partial Least Squares Discriminant Analysis, PLS-DA ) confirm the presence of pronounced dose-dependent changes and enable effective discrimination between irradiated and non-irradiated samples. The proposed approach for identifying marker compounds and classifying samples can be adapted to other food products and used in the development of universal methods for monitoring and optimizing radiation processing.

Hali tarjima qilinmagan