Identification of volatile compounds from decomposition of Octopus maya

Abstract

In this work it was evaluated and identified total volatile compounds in samples of Octopus maya during decomposition by using headspace-solid-phase microextraction and gas chromatography-mass spectrometry. The samples were analyzed from the first day of capture until 21 days after treatment of freezing. A total of 11 volatile compounds involved in the degradation of O. maya were identified. The volatiles were analyzed by PDMS and DVB SPME fibers. Several extraction times and temperature conditions were tested in order to achieve optimum conditions for the analysis. By using the PDMS fiber was possible identifying trimethylamine and isopropylamine, and by using DVB fiber, dimethylamine. These compounds are usually used as indicators of food decomposition. Also, was possible detecting acetic acid, which, is a compound related to food spoilage in the early stages.