Abstract
Tuna oil (TO) is susceptible to oxidation thus induce unpleasant flavor during storage. Herein, a novel and efficient laser irradiation desorption headspace solid-phase microextraction coupling gas chromatography-mass spectrometry method was developed for fast analysis of flavor change in TO at different storage periods. The data were statistically analyzed by multivariate statistical analyses, including principle component analysis (PCA) and orthogonal partial least-square analysis (OPLS-DA), which showed superb classification accuracy and validation (R2(X) = 0.915, Q2 = 0.834) and was further verified by permutation test. The variation of volatile compounds in TOs along with the extension of storage time was statistically analyzed to be significant (p < 0.05). Nonanal, heptanal, 2-octanone, and hexadecanoic acid, ethyl ester were regarded as the dominant indicators with significant effect on the data matrix. The LID-HS-SPME GC/MS technique could be employed as a front-line fast detect method to ensure the lipid quality.
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