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. 2023 Jul 10;12(14):2657. doi: 10.3390/foods12142657

Table 3.

Major VOCs in packed refrigerated fish identified in the scientific literature.

Class VOC Extraction and Analytical Method References
Acids Acetic acid SPME/GC/MS [13,48,51,70,73]
Dynamic headspace/GC/MS [47,75]
Static headspace/SIFT/MS [81,86]
Alcohols Ethanol SPME/GC/MS [46,48,49,70]
Dynamic headspace/GC/MS [75]
Static headspace/SIFT/MS [32,81,86]
3-methyl-1-butanol SPME/GC/MS [49,51,72,76]
Dynamic headspace/GC/MS [47,75]
Static headspace/SIFT/MS [32]
2,3-butanediol SPME/GC/MS [49,70]
Dynamic headspace/GC/MS [75]
Static headspace/SIFT/MS [68,86]
1-penten-3-ol SPME/GC/MS [48]
Dynamic headspace/GC/MS [47,74,75]
Aldehydes 2 or 3 methyl-butanal SPME/GC/MS [48,49,51]
Dynamic headspace/GC/MS [75]
Static headspace/SIFT/MS [32]
Amines TMA SPME/GC/MS [49,72,76]
Dynamic headspace/GC/MS [47,75]
Esters Ethyl acetate SPME/GC/MS [49,71]
Dynamic headspace/GC/MS [75]
Static headspace/SIFT/MS [32,86]
Ketones 3-hydroxy-2-butanone (=acetoin) SPME/GC/MS [49,51,70,72,73]
Dynamic headspace/GC/MS [82]
Static headspace/SIFT/MS [32,86]
Sulfur compounds Hydrogen sulfide, carbon disulfide and dimethyl disulfide, methanethiol (methyl mercaptan) SPME/GC/MS [76]
Dynamic headspace/GC/MS [47,75]
Static headspace/SIFT/MS [32,81,86]