Q2. What is the effect of salting out on the extraction of compounds?
The addition of salt increases the ionic strength of the water sample by lowering the 245 solubility of analytes in the aqueous phase and stirring enhance the extraction efficiency in non-246 equilibrium situations increasing the sensitivity [37].
Q3. What is the main reason for the oxidation of fatty fish?
Degradation of PUFAs by auto or enzymatic oxidation during storage 35 and processing of fatty fish, easily leads to the formation of volatiles associated with rancidity [2].
Q4. What are the main volatile compounds formed during the storage?
1-296 penten-3-ol, 2,3-pentanedione, hexanal and 1-octen-3-ol were the main volatile compounds formed 297 during the storage.
Q5. What other compounds were closely related to the oxidation of fatty acids?
Other target volatiles formed in significant concentrations and closely related to 298 lipid oxidation were 2-ethylfuran, Z-4-heptenal and 3,5-octadien-2-one.
Q6. How many ng per gram of fish muscle was the HS-SPME method used?
280 Quantification limits of the method, defined for a signal to noise ratio (S/N) of 10, ranged from 0.03 281 to 0.34 ng per gram of fish muscle depending of compound.
Q7. What are the common methods used for the analysis of fatty acids in fish?
54 dynamic head space and purge-and-trap (DHS techniques) coupled with gas chromatography have 55 been extensively used for the analysis of aroma compounds in fish muscle and provided better 56 sensitivity and efficacy than static head space.
Q8. What are the main factors affecting the preconcentration efficiency of the sample?
Variables such as the type of fiber which determines the 71 specificity of the extraction, the sample amount, the time and temperature of extraction, the 72 salting-out effect or the desorption time of the fiber in the injector affect the preconcentration 73 efficiency.
Q9. How many advantages did the procedure have over more conventional methods?
The procedure exhibited several 333 advantages over more conventional methods including the use of smaller amounts of sample (only 3 334 grams of fish muscle were necessary), minimal sample handling, low cost, time consuming or 335 suitability for routine analysis.
Q10. What is the sensitivity of CAR-PDMS?
CAR-PDMS (75 µm film 234 thickness) was also chosen by Duflos G. et al. [35] for analyzing the freshness of Whiting since it 235 combined the best signal to noise ratio with maximum extraction of compounds.
Q11. What is the recent paper on CAR-PDMS?
In a recent paper, 236CAR-PDMS (75 µm film thickness) has also demonstrated to provide the highest sensitivity and 237 reproducibility in the analysis of volatiles associated to oxidation of fish oil enriched food 238 emulsions [23].
Q12. Why were the lipid oxidation indexes higher than the PV index?
Because to the high levels of 1-penten-3-ol, 2,3-341 pentanedione and 1-octen-3-ol formed during the storage and the high correlations with the 342 chemical indexes for assessing the extent of oxidation, they were preferred as potential markers to 343 evaluate the lipid oxidation in fish muscle.
Q13. What were the factors that produced the highest peak area of E-2-Hexenal?
Sample 253 amount, extraction temperature and extraction time were statistically significant factors and, 254 therefore, the peak area of E-2-Hexenal increased when the three factors increased (positive effect).
Q14. What were the Pearson coefficients between the formation of 1-penten-3-ol and PV?
Pearson coefficients 325 obtained between the formation of 1-penten-3-ol and PV and TBARS indexes were 0.9832 and 326 0.9970 respectively.