Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets
BACKGROUND Fish is a highly perishable food, so it is important to be able to estimate its freshness to ensure optimum quality for consumers. The present study describes the development of an SPME‐GC‐MS technique capable of quantifying both trimethylamine (TMA) and dimethylamine (DMA), components of...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2016-08, Vol.96 (11), p.3787-3794 |
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| creator | Dehaut, Alexandre Duthen, Simon Grard, Thierry Krzewinski, Frédéric N'Guessan, Assi Brisabois, Anne Duflos, Guillaume |
| description | BACKGROUND
Fish is a highly perishable food, so it is important to be able to estimate its freshness to ensure optimum quality for consumers. The present study describes the development of an SPME‐GC‐MS technique capable of quantifying both trimethylamine (TMA) and dimethylamine (DMA), components of what has been defined as partial volatile basic nitrogen (PVB‐N). This method was used, together with other reference methods, to monitor the storage of cod fillets (Gadus morhua) conserved under melting ice.
RESULTS
Careful optimisation enabled definition of the best parameters for extracting and separating targeted amines and an internal standard. The study of cod spoilage by sensory analysis and TVB‐N assay led to the conclusion that the shelf‐life of cod fillet was between 6 and 7 days. Throughout the study, TMA and DMA were specifically quantified by SPME‐GC‐MS; the first was found to be highly correlated with the values returned by steam distillation assays. Neither TMA‐N nor DMA‐N were able to successfully characterise the decrease in early freshness, unlike dimethylamine/trimethylamine ratio (DTR), whose evolution is closely related to the results of sensory analysis until the stage where fillets need to be rejected.
CONCLUSION
DTR was proposed as a reliable indicator for the early decrease of freshness until fish rejection. © 2015 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.7570 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_hal_p</sourceid><recordid>TN_cdi_hal_primary_oai_HAL_anses_02384502v1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1808698925</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5980-aa59bef2b69a2de4c4f98e69895f5cad6199fb8cbf8d0a767228f3e93fd77b943</originalsourceid><addsrcrecordid>eNqNkl1v0zAUhiMEYmNwwR9AlrgBoWyOE9sxd1XZOqaOr_JxaTnJMXVJ7M5ONvqL-JvEa6kQEtKubNnP-55z7DdJnmb4OMOYnKyCVseccnwvOcyw4CnGGb6fHI53JKVZQQ6SRyGsMMZCMPYwOSCMcSZyfpj8egPX0Lp1B7ZHTiNl0eLD5Wk6m6aXC9RBv3QN0s6jfgkorKE22tToalC2jzvVG2ejrjGR3bSqMxZGlwb1_u-j12gIcFsAWbhBPgr3vtpDWFoIAXXOmt55Y79Hto61TdtCHx4nD7RqAzzZrUfJl7PTz9PzdP5-9nY6mac1FSVOlaKiAk0qJhRpoKgLLUpgohRU01o1LBNCV2Vd6bLBijNOSKlzELluOK9EkR8lr7a-S9XK9TiC8hvplJHnk7lUNkCQmORlQTG5zkb6xZZee3c1QOhlZ0INbassuCHIrCSUEsJzegcUl7FPcgeUC0FZLvLY7vN_0JUbvB1f6JYav14UeKRebqnauxA86P1kGZYxQTImSMYEjeyzneNQddDsyT-RGYGTLXBjWtj830leLM4mO8t0qzChh597hfI_JOM5p_Lbu5n8xMjF148LImn-G43s3-k</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1799142940</pqid></control><display><type>article</type><title>Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets</title><source>MEDLINE</source><source>Wiley Online Library All Journals</source><creator>Dehaut, Alexandre ; Duthen, Simon ; Grard, Thierry ; Krzewinski, Frédéric ; N'Guessan, Assi ; Brisabois, Anne ; Duflos, Guillaume</creator><creatorcontrib>Dehaut, Alexandre ; Duthen, Simon ; Grard, Thierry ; Krzewinski, Frédéric ; N'Guessan, Assi ; Brisabois, Anne ; Duflos, Guillaume</creatorcontrib><description>BACKGROUND
Fish is a highly perishable food, so it is important to be able to estimate its freshness to ensure optimum quality for consumers. The present study describes the development of an SPME‐GC‐MS technique capable of quantifying both trimethylamine (TMA) and dimethylamine (DMA), components of what has been defined as partial volatile basic nitrogen (PVB‐N). This method was used, together with other reference methods, to monitor the storage of cod fillets (Gadus morhua) conserved under melting ice.
RESULTS
Careful optimisation enabled definition of the best parameters for extracting and separating targeted amines and an internal standard. The study of cod spoilage by sensory analysis and TVB‐N assay led to the conclusion that the shelf‐life of cod fillet was between 6 and 7 days. Throughout the study, TMA and DMA were specifically quantified by SPME‐GC‐MS; the first was found to be highly correlated with the values returned by steam distillation assays. Neither TMA‐N nor DMA‐N were able to successfully characterise the decrease in early freshness, unlike dimethylamine/trimethylamine ratio (DTR), whose evolution is closely related to the results of sensory analysis until the stage where fillets need to be rejected.
CONCLUSION
DTR was proposed as a reliable indicator for the early decrease of freshness until fish rejection. © 2015 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.7570</identifier><identifier>PMID: 26676937</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Analytic Sample Preparation Methods ; Analytical chemistry ; Animals ; Assaying ; Atlantic Ocean ; Chemical Sciences ; Chromatography ; Cod ; Dimethylamines - analysis ; Dimethylamines - chemistry ; DMA ; Fillets ; Fish ; fish freshness ; Food engineering ; Food Inspection - methods ; Food preservation ; Food Quality ; Food Storage ; Foods ; France ; Freshness ; Gadiformes ; Gadus morhua ; Gas Chromatography-Mass Spectrometry ; Humans ; Hydrogen-Ion Concentration ; Life Sciences ; Mass spectrometry ; Methylamines - analysis ; Methylamines - chemistry ; Monitors ; Nitrogen - analysis ; Optimization ; PVB-N ; QIM ; Seafood - analysis ; Seafood - economics ; Sensation ; Sodium Chloride, Dietary - analysis ; Solid Phase Microextraction ; SPME-GC-MS ; storage assessment ; TMA ; Trimethylamine ; TVB-N</subject><ispartof>Journal of the science of food and agriculture, 2016-08, Vol.96 (11), p.3787-3794</ispartof><rights>2015 Society of Chemical Industry</rights><rights>2015 Society of Chemical Industry.</rights><rights>2016 Society of Chemical Industry</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5980-aa59bef2b69a2de4c4f98e69895f5cad6199fb8cbf8d0a767228f3e93fd77b943</citedby><cites>FETCH-LOGICAL-c5980-aa59bef2b69a2de4c4f98e69895f5cad6199fb8cbf8d0a767228f3e93fd77b943</cites><orcidid>0000-0001-5377-995X ; 0000-0001-5770-7443 ; 0000-0002-4636-8981 ; 0000-0003-1491-6899 ; 0000-0003-2820-4411</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.7570$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.7570$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>230,314,780,784,885,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26676937$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://anses.hal.science/anses-02384502$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Dehaut, Alexandre</creatorcontrib><creatorcontrib>Duthen, Simon</creatorcontrib><creatorcontrib>Grard, Thierry</creatorcontrib><creatorcontrib>Krzewinski, Frédéric</creatorcontrib><creatorcontrib>N'Guessan, Assi</creatorcontrib><creatorcontrib>Brisabois, Anne</creatorcontrib><creatorcontrib>Duflos, Guillaume</creatorcontrib><title>Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND
Fish is a highly perishable food, so it is important to be able to estimate its freshness to ensure optimum quality for consumers. The present study describes the development of an SPME‐GC‐MS technique capable of quantifying both trimethylamine (TMA) and dimethylamine (DMA), components of what has been defined as partial volatile basic nitrogen (PVB‐N). This method was used, together with other reference methods, to monitor the storage of cod fillets (Gadus morhua) conserved under melting ice.
RESULTS
Careful optimisation enabled definition of the best parameters for extracting and separating targeted amines and an internal standard. The study of cod spoilage by sensory analysis and TVB‐N assay led to the conclusion that the shelf‐life of cod fillet was between 6 and 7 days. Throughout the study, TMA and DMA were specifically quantified by SPME‐GC‐MS; the first was found to be highly correlated with the values returned by steam distillation assays. Neither TMA‐N nor DMA‐N were able to successfully characterise the decrease in early freshness, unlike dimethylamine/trimethylamine ratio (DTR), whose evolution is closely related to the results of sensory analysis until the stage where fillets need to be rejected.
CONCLUSION
DTR was proposed as a reliable indicator for the early decrease of freshness until fish rejection. © 2015 Society of Chemical Industry</description><subject>Analytic Sample Preparation Methods</subject><subject>Analytical chemistry</subject><subject>Animals</subject><subject>Assaying</subject><subject>Atlantic Ocean</subject><subject>Chemical Sciences</subject><subject>Chromatography</subject><subject>Cod</subject><subject>Dimethylamines - analysis</subject><subject>Dimethylamines - chemistry</subject><subject>DMA</subject><subject>Fillets</subject><subject>Fish</subject><subject>fish freshness</subject><subject>Food engineering</subject><subject>Food Inspection - methods</subject><subject>Food preservation</subject><subject>Food Quality</subject><subject>Food Storage</subject><subject>Foods</subject><subject>France</subject><subject>Freshness</subject><subject>Gadiformes</subject><subject>Gadus morhua</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Humans</subject><subject>Hydrogen-Ion Concentration</subject><subject>Life Sciences</subject><subject>Mass spectrometry</subject><subject>Methylamines - analysis</subject><subject>Methylamines - chemistry</subject><subject>Monitors</subject><subject>Nitrogen - analysis</subject><subject>Optimization</subject><subject>PVB-N</subject><subject>QIM</subject><subject>Seafood - analysis</subject><subject>Seafood - economics</subject><subject>Sensation</subject><subject>Sodium Chloride, Dietary - analysis</subject><subject>Solid Phase Microextraction</subject><subject>SPME-GC-MS</subject><subject>storage assessment</subject><subject>TMA</subject><subject>Trimethylamine</subject><subject>TVB-N</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkl1v0zAUhiMEYmNwwR9AlrgBoWyOE9sxd1XZOqaOr_JxaTnJMXVJ7M5ONvqL-JvEa6kQEtKubNnP-55z7DdJnmb4OMOYnKyCVseccnwvOcyw4CnGGb6fHI53JKVZQQ6SRyGsMMZCMPYwOSCMcSZyfpj8egPX0Lp1B7ZHTiNl0eLD5Wk6m6aXC9RBv3QN0s6jfgkorKE22tToalC2jzvVG2ejrjGR3bSqMxZGlwb1_u-j12gIcFsAWbhBPgr3vtpDWFoIAXXOmt55Y79Hto61TdtCHx4nD7RqAzzZrUfJl7PTz9PzdP5-9nY6mac1FSVOlaKiAk0qJhRpoKgLLUpgohRU01o1LBNCV2Vd6bLBijNOSKlzELluOK9EkR8lr7a-S9XK9TiC8hvplJHnk7lUNkCQmORlQTG5zkb6xZZee3c1QOhlZ0INbassuCHIrCSUEsJzegcUl7FPcgeUC0FZLvLY7vN_0JUbvB1f6JYav14UeKRebqnauxA86P1kGZYxQTImSMYEjeyzneNQddDsyT-RGYGTLXBjWtj830leLM4mO8t0qzChh597hfI_JOM5p_Lbu5n8xMjF148LImn-G43s3-k</recordid><startdate>20160801</startdate><enddate>20160801</enddate><creator>Dehaut, Alexandre</creator><creator>Duthen, Simon</creator><creator>Grard, Thierry</creator><creator>Krzewinski, Frédéric</creator><creator>N'Guessan, Assi</creator><creator>Brisabois, Anne</creator><creator>Duflos, Guillaume</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><general>Wiley</general><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><scope>1XC</scope><scope>VOOES</scope><orcidid>https://orcid.org/0000-0001-5377-995X</orcidid><orcidid>https://orcid.org/0000-0001-5770-7443</orcidid><orcidid>https://orcid.org/0000-0002-4636-8981</orcidid><orcidid>https://orcid.org/0000-0003-1491-6899</orcidid><orcidid>https://orcid.org/0000-0003-2820-4411</orcidid></search><sort><creationdate>20160801</creationdate><title>Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets</title><author>Dehaut, Alexandre ; Duthen, Simon ; Grard, Thierry ; Krzewinski, Frédéric ; N'Guessan, Assi ; Brisabois, Anne ; Duflos, Guillaume</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5980-aa59bef2b69a2de4c4f98e69895f5cad6199fb8cbf8d0a767228f3e93fd77b943</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Analytic Sample Preparation Methods</topic><topic>Analytical chemistry</topic><topic>Animals</topic><topic>Assaying</topic><topic>Atlantic Ocean</topic><topic>Chemical Sciences</topic><topic>Chromatography</topic><topic>Cod</topic><topic>Dimethylamines - analysis</topic><topic>Dimethylamines - chemistry</topic><topic>DMA</topic><topic>Fillets</topic><topic>Fish</topic><topic>fish freshness</topic><topic>Food engineering</topic><topic>Food Inspection - methods</topic><topic>Food preservation</topic><topic>Food Quality</topic><topic>Food Storage</topic><topic>Foods</topic><topic>France</topic><topic>Freshness</topic><topic>Gadiformes</topic><topic>Gadus morhua</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Humans</topic><topic>Hydrogen-Ion Concentration</topic><topic>Life Sciences</topic><topic>Mass spectrometry</topic><topic>Methylamines - analysis</topic><topic>Methylamines - chemistry</topic><topic>Monitors</topic><topic>Nitrogen - analysis</topic><topic>Optimization</topic><topic>PVB-N</topic><topic>QIM</topic><topic>Seafood - analysis</topic><topic>Seafood - economics</topic><topic>Sensation</topic><topic>Sodium Chloride, Dietary - analysis</topic><topic>Solid Phase Microextraction</topic><topic>SPME-GC-MS</topic><topic>storage assessment</topic><topic>TMA</topic><topic>Trimethylamine</topic><topic>TVB-N</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dehaut, Alexandre</creatorcontrib><creatorcontrib>Duthen, Simon</creatorcontrib><creatorcontrib>Grard, Thierry</creatorcontrib><creatorcontrib>Krzewinski, Frédéric</creatorcontrib><creatorcontrib>N'Guessan, Assi</creatorcontrib><creatorcontrib>Brisabois, Anne</creatorcontrib><creatorcontrib>Duflos, Guillaume</creatorcontrib><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><collection>Hyper Article en Ligne (HAL) (Open Access)</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dehaut, Alexandre</au><au>Duthen, Simon</au><au>Grard, Thierry</au><au>Krzewinski, Frédéric</au><au>N'Guessan, Assi</au><au>Brisabois, Anne</au><au>Duflos, Guillaume</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2016-08-01</date><risdate>2016</risdate><volume>96</volume><issue>11</issue><spage>3787</spage><epage>3794</epage><pages>3787-3794</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND
Fish is a highly perishable food, so it is important to be able to estimate its freshness to ensure optimum quality for consumers. The present study describes the development of an SPME‐GC‐MS technique capable of quantifying both trimethylamine (TMA) and dimethylamine (DMA), components of what has been defined as partial volatile basic nitrogen (PVB‐N). This method was used, together with other reference methods, to monitor the storage of cod fillets (Gadus morhua) conserved under melting ice.
RESULTS
Careful optimisation enabled definition of the best parameters for extracting and separating targeted amines and an internal standard. The study of cod spoilage by sensory analysis and TVB‐N assay led to the conclusion that the shelf‐life of cod fillet was between 6 and 7 days. Throughout the study, TMA and DMA were specifically quantified by SPME‐GC‐MS; the first was found to be highly correlated with the values returned by steam distillation assays. Neither TMA‐N nor DMA‐N were able to successfully characterise the decrease in early freshness, unlike dimethylamine/trimethylamine ratio (DTR), whose evolution is closely related to the results of sensory analysis until the stage where fillets need to be rejected.
CONCLUSION
DTR was proposed as a reliable indicator for the early decrease of freshness until fish rejection. © 2015 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>26676937</pmid><doi>10.1002/jsfa.7570</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0001-5377-995X</orcidid><orcidid>https://orcid.org/0000-0001-5770-7443</orcidid><orcidid>https://orcid.org/0000-0002-4636-8981</orcidid><orcidid>https://orcid.org/0000-0003-1491-6899</orcidid><orcidid>https://orcid.org/0000-0003-2820-4411</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2016-08, Vol.96 (11), p.3787-3794 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_anses_02384502v1 |
| source | MEDLINE; Wiley Online Library All Journals |
| subjects | Analytic Sample Preparation Methods Analytical chemistry Animals Assaying Atlantic Ocean Chemical Sciences Chromatography Cod Dimethylamines - analysis Dimethylamines - chemistry DMA Fillets Fish fish freshness Food engineering Food Inspection - methods Food preservation Food Quality Food Storage Foods France Freshness Gadiformes Gadus morhua Gas Chromatography-Mass Spectrometry Humans Hydrogen-Ion Concentration Life Sciences Mass spectrometry Methylamines - analysis Methylamines - chemistry Monitors Nitrogen - analysis Optimization PVB-N QIM Seafood - analysis Seafood - economics Sensation Sodium Chloride, Dietary - analysis Solid Phase Microextraction SPME-GC-MS storage assessment TMA Trimethylamine TVB-N |
| title | Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets |
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