Characterization of Aroma-Active Compounds in Rainbow Trout (Oncorhynchus mykiss) Eliciting an Off-Odor

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 o...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-12, Vol.54 (25), p.9496-9502
Main Authors: Selli, Serkan, Rannou, Cecile, Prost, Carole, Robin, Joel, Serot, Thierry
Format: Article
Language:English
Subjects:
Adult
Animals
Biological and medical sciences
Chemical Sciences
Chromatography, Gas
cooking
Female
flavor compounds
Food industries
Fundamental and applied biological sciences. Psychology
gas chromatography
Hot Temperature
Humans
Male
Meat - analysis
Middle Aged
odor compounds
Odorants - analysis
odors
off flavors
off odors
olfactometry
Oncorhynchus mykiss
Smell
trout
Volatilization
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Summary: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-1-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. Keywords: Representativeness; olfactometry; aroma-active compounds; off-flavor; rainbow trout
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0619582