Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation-solvent extraction

SELLİ S., Prost C., Serot T.

FOOD CHEMISTRY, cilt.114, sa.1, ss.317-322, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 114 Sayı: 1
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.foodchem.2008.09.038
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.317-322
  • Anahtar Kelimeler: Olfactometry, Odour-active compounds, Off-odour, Microwave assisted distillation, Rainbow trout, SENSORY CHARACTERISTICS, VOLATILE COMPONENTS, FLAVOR, FISH, 2-METHYLISOBORNEOL, REPRESENTATIVENESS, IDENTIFICATION, GEOSMIN, FRESH, ACID
  • Çukurova Üniversitesi Adresli: Evet

Özet

The odour-active and off-odour components of rainbow trout (Oncorhynchus mykiss) were evaluated by gas chromatography Coupled with olfactometry and mass spectrometry. A microwave assisted distillation followed by solvent extraction (MAD-SE) method for isolation of volatiles in rainbow trout has been developed. Sensory analysis shows that the aromatic extract obtained by this method was representative of rainbow trout odour. A total of 34 and 32 odorous components were separated in DB-5 and DB-Wax column, respectively, and 29 and 27 of these compounds were identified. Among them, nonanal (green, floral), (E,E)-2,4-octadienal (green, cucumber), 2-methylisoborneol (Musty), and geosmin (earthy) were the most important contributors to the aroma because they were perceived by all eight panellists in aromatic extracts by Gas chromatography-olfactometry. (C) 2008 Elsevier Ltd. All rights reserved.