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, vol.114, no.1, pp.317-322, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 114 Issue: 1
  • Publication Date: 2009
  • Doi Number: 10.1016/j.foodchem.2008.09.038
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.317-322


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.