Determination of Semivolatile Compounds in Baltic Herring (Clupea harengus membras) by Supercritical Fluid Extraction−Supercritical Fluid Chromatography−Gas Chromatography−Mass Spectrometry

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Abstract
The on-line supercritical fluid extraction−supercritical fluid chromatography−gas chromatography method was applied to the determination of volatile compounds of raw and baked Baltic herring (Clupea harengus membras). The analytes were extracted with supercritical carbon dioxide at 45 °C and 10 MPa pressure. After extraction, the volatiles and coeluted lipids were separated on-line using supercritical fluid chromatography and the volatile fraction was introduced directly into a gas chromatograph. In all, 30 compounds were identified from fish samples with mass spectrometry. The most abundant compounds in the fresh Baltic herrings were heptadecane and 1-heptadecene. When the fish were stored for 3−6 days at 6 °C, the total peak area of the volatiles began to increase and the proportions of short chain acids (acetic, propanoic, 2-methylpropanoic, and 3-methylbutanoic) also increased. After 8−9 days of storage, 3-methylbutanoic acid comprised about 36 and 40% of all volatiles in raw and baked herring, respectively. Keywords: Baltic herring; off-flavor; supercritical fluid chromatography; supercritical fluid extraction; volatile compounds

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