Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor

Selli S., Rannou C., Prost C., Robin J., Serot T.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.54, sa.25, ss.9496-9502, 2006 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 54 Sayı: 25
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1021/jf0619582
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.9496-9502
  • Anahtar Kelimeler: representativeness, olfactometry, aroma-active compounds, off-flavor, rainbow trout, SOLID-PHASE MICROEXTRACTION, GAS-CHROMATOGRAPHY-OLFACTOMETRY, ICTALURUS-PUNCTATUS, VOLATILE COMPONENTS, DYNAMIC HEADSPACE, POTENT ODORANTS, CATFISH TISSUE, APPLE AROMA, GEOSMIN, FISH
  • Çukurova Üniversitesi Adresli: Evet

Özet

The aroma-active and off-flavor compounds of cooked rainbow trout (Oncorhynchus mykiss) were analyzed by sensory and instrumental analyses. Sensory analysis shows that the aromatic extract obtained by vacuum steam distillation was representative of rainbow trout odor. To obtain more information on odorants of volatile compounds, analyses were conducted on two gas chromatography columns of different polarities (DB-5 and DB-Wax). The results of the gas chromatography-olfactometry analysis showed that 38 odorous compounds were perceived when the DB-5 column was used and 36 with the DB-Wax column. Of these, 31 with the DB-5 and 28 with the DB-Wax were identified. (E)-2-Nonenal, 2-ethyl-hexanol, 2-methylisoborneol, geosmin, 2-methylnaphthalene, and 8-heptadecene were described as off-flavor compounds by the sniffing assessors. The most powerful off-flavor compounds identified in the extract were 2-methylisoborneol and geosmin, which were described as strong musty and earthy odors, respectively.