Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

•Odor formation was monitored during cold smoking of Spanish mackerel.•Volatile compounds formed in different processes were monitored using purge-and-trap extraction with GC–MS.•Heat map and PLS-DA were suitable ways to describe differences of odors.•A conversion of sulfur compounds during cold smo...

Ausführliche Beschreibung