Abstract
Changes of the volatile profile in farmed ovate pompano stored in ice were investigated in order to determine fish freshness. The volatile organic compounds were analyzed by head space solid phase microextraction (SPME) and GC/MS analysis. Principal component analysis (PCA) was conducted to characterize the freshness levels with time. PCA could differentiate fish freshness level based on their different volatile profile. Major compounds that contribute to the separation were acetaldehyde, 2-methyl-butane, hexane, 3-hydroxy-2-butanone, benzaldehyde, and hexadecane. The results show that fish volatile profile analysis could be a potential useful and rapid tool to characterize fish freshness during storage in ice.
