First Investigation on the Shelf life of Mediterranean Mussels (Mytilus galloprovincialis) on the Basis of Their Volatiles Profiles
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Volatiles are critical for real and perceived quality of mussels. In the present study, we determined, for the very first time, the characteristic volatiles of fresh Mediterranean mussels (Mytilus galloprovincialis) and their variation during 4 days of storage at 6.0 ± 0.5 °C. During this time, volatile organic compounds (VOCs) were monitored using SPME-GC-MS. Twenty-seven VOCs were identified in mussel meat: eight esters, seven alcohols, three acids, three aldehydes, three ketons, one phenol, one sulfide, and one polycyclic aromatic hydrocarbon. While the molecular fingerprint of the fresh mussel was very simple, during storage, there was the onset of reliable shelf life markers. Two of them, namely 1-octen-3-ol and 2-nonanone, appeared after 1.5 days and increased during chilled storage up to the fourth day. Other seven compounds (three free acids, four esters, and one phenol derivative) were found only after 4 days. Shelf life markers monitoring enables correct transport and storing conditions and prevention of the distribution of stale mussels. This issue is obviously crucial for the food industry and catering. The technique is a rapid, green, and nondestructive monitoring tool during ongoing development of industrial food processing. The absence of sample manipulation assures the fact that its flavor is not influenced by pre-analytical steps. It could aid in the development of technologies that monitor and improve the processing product quality and consistency.
KeywordsMussels Shelf life markers Volatile organic compounds HS-SPME-GC-MS Flavor
Compliance with Ethical Standards
Conflict of Interest
Teresa Cecchi declares that she has no conflict of interest. Luca Sacchini declares that he has no conflict of interest. Alberto Felici declares that he has no conflict of interest.
All applicable international, national, and/or institutional guidelines for the care and use of animals were followed.
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