Comparison of Odor-Active Volatile Compounds of Fresh and Smoked Salmon
| Autor: | Vincent Varlet, Thierry Serot, Camille Knockaert, and Carole Prost |
|---|---|
| Rok vydání: | 2006 |
| Předmět: |
Chromatography
Gas Meat Food Handling Naphthalenes chemistry.chemical_compound food Phenols Salmon Smoke Animals Aroma Chromatography biology Flesh food and beverages General Chemistry biology.organism_classification food.food Heptanal Smell Smoked salmon chemistry Odor Odorants Gas chromatography Volatilization Diethyl ether Hexanols General Agricultural and Biological Sciences psychological phenomena and processes |
| Zdroj: | Journal of Agricultural and Food Chemistry. 54:3391-3401 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf053001p |
| Popis: | The odorant volatile compounds of raw salmon and smoked salmon have been investigated by two gas chromatography-olfactometry methods (frequency detection and odorant intensity) and gas chromatography-mass spectrometry. After simultaneous steam distillation-solvent extraction with diethyl ether and the recovery of the aromatic extract in ethanol, qualitative olfactometric characterization and identification followed by a quantitative assessment of the odorant volatile compounds were carried out. The origin of many odorant compounds of smoked salmon can be attributed to wood smoke. Another part of smoked salmon aroma is due either to the odorant compounds of the raw fish flesh or to an evolution of fish flesh aroma thanks to the smoking process conditions. Forty-nine odorant compounds have been identified in fresh salmon and 74 in smoked salmon. Carbonyl compounds, such as heptanal or (E,Z)-2,6-nonadienal, show a high detection frequency and odorant intensity in unsmoked fish, giving the flesh its typical fishy odor. For smoked salmon, phenolic compounds, such as cresol or guaiacol, and furanic compounds seem to be responsible for the smoked odor. |
| Databáze: | OpenAIRE |
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