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| Optimization of Solid-Phase Microextraction Conditions by Response Surface Methodology for Gas Chromatography-Mass Spectrometry Determination of Key Flavor Compounds in Chelydra serpentina Muscle |
| ZHANG Tonggang, FAN Ling* |
| School of Agriculture, Ningxia University, Yinchuan 750021, China |
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Abstract A solid-phase microextraction (SPME) procedure for the determination of volatile compounds in Chelydra serpentina muscle by gas chromatography-mass spectrometry (GC-MS) was presented. The extraction conditions were optimized using a combination of one-factor-at-a-time method and response surface methodology. The key flavor compounds were determined by their sensory threshold and relative odor activity value (ROAV). The results showed that the optimal extraction conditions were determined as follows: extraction time 25 min, extraction temperature 60 ℃ and sampling weight 1.0 g. Under these optimized conditions, a total of 37 and 33 volatile flavor compounds were found in Chelydra serpentina muscle with and without skin, respectively. The key flavor components in both samples were basically the same, mainly including heptyl aldehyde, 3-methyl butanal,3-methylthiopropanal, phenylacetaldehyde,1-octene-3-alcohol, D-limonene, nonanoic acid, hexanal, dimethyl sulfide, (Z)-4-heptenal, and 2-ethyl-furan.
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2017, Vol. 31 
