Characterization of aroma active volatile components in roasted mullet roe

[Display omitted] •The potent odorants of roast mullet roe were characterized, 81 aromas reported.•PCA visualized the time–temperature effects on the flavor development of mullet roe.•HS-SPME reveals better results for the high wax ester mullet roe above AEDA and HVT.•Pyrazines, alkyl aldehydes, and...

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Bibliographic Details
Published in:Food chemistry 2022-08, Vol.385, p.132736-132736, Article 132736
Main Authors: Liu, Hui-Ju, Fang, Mingchih
Format: Article
Language:English
Subjects:
Animals
Aroma extract dilution analysis
Gas chromatography olfactometry
Head space solid phase microextraction
Mullet roe
Odorants - analysis
Olfactometry
Reaction flavor
Smegmamorpha
Solid Phase Microextraction
Volatile Organic Compounds - analysis
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Summary:[Display omitted] •The potent odorants of roast mullet roe were characterized, 81 aromas reported.•PCA visualized the time–temperature effects on the flavor development of mullet roe.•HS-SPME reveals better results for the high wax ester mullet roe above AEDA and HVT.•Pyrazines, alkyl aldehydes, and sulfurol were the potent odorants of mullet roe.•Reaction flavor models indicated Maillard reaction contributed most. Mullet roe is a popular global delicacy that derives its unique roasted flavor from several odors, including savory, rich, salty, and fishy attributes. Despite the nutritional significance of mullet roe, studies on their volatile components are yet to be reported. Headspace-solid-phase microextraction coupled with gas chromatography–olfactometry and aroma extract dilution analysis was applied to determine the volatile components of roasted mullet roe. Analysis of roasting time and temperature revealed that both are important parameters on aroma generation. Volatiles, including acetic acid, methional, hexanoic acid, and benzeneacetaldehyde were identified as the most potent odorants of raw mullet roe, while 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 5-methyl-2-phenyl-2-hexenal, and sulfurol were the primary odorants in roasted mullet roe. Reaction models using the water extract and defatted residue had the most similar flavor profile to that of roasted mullet roe, with Maillard reaction as the key flavor generator in roasted mullet roe.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.132736