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

Autor: Serkan Selli, Carole Prost, Thierry Serot
Přispěvatelé: Çukurova Üniversitesi
Rok vydání: 2009
Předmět:
Zdroj: Food Chemistry. 114:317-322
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2008.09.038
Popis: 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. © 2008 Elsevier Ltd. All rights reserved. We thank all of the members of our sensory panel, who devoted a lot of their precious time to the sensory assessment of rainbow trout extracts. Serkan Selli is also grateful to Conseil Regional of Pays de Loire for a Post-Doc Grant. Special thanks are also to the Cécile Marzin, Michèle Moreau and Catherine Fillonneau for technical assistance.
Databáze: OpenAIRE
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