Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss

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• 作者：Serkan Selli ; Carole Prost ; Thierry Serot
• 关键词：Olfactometry ; Odour-active compounds ; Off-odour ; Microwave assisted distillation ; Rainbow trout
• 刊名：Food Chemistry
• 出版年：2009
• 出版时间：1 May 2009
• 年：2009
• 卷：114
• 期：1
• 页码：317-322
• 全文大小：197 K

文摘

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.