Detection of Odor Defects in Boiled Cod and Trout by Gas Chromatography-Olfactometry of Headspace Samples

The most potent high volatile odorants occurring in the air above boiled cod and trout were evaluated by GCO of decreasing headspace volumes. Acetaldehyde, dimethyl sulfide, dimethyl trisulfide, and (Z)-1,5-octadien-3-one were found in small headspace samples of boiled cod (Gadus morhua), and acetal...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1995-02, Vol.43 (2), p.459-462
Hauptverfasser:	Milo, Christian, Grosch, Werner
Format:	Artikel
Sprache:	eng
Schlagworte:	ALMACENAMIENTO EN FRIO BACALAO Biological and medical sciences CABILLAUD COMPOSE VOLATIL COMPOSICION QUIMICA COMPOSITION CHIMIQUE COMPUESTO VOLATIL CUISSON A L'EAU EBULLICION ESPECTROMETRIA Food industries Fundamental and applied biological sciences. Psychology Gadus morhua Marine Meat and meat product industries ODEUR OLOR SEPARACION SEPARATION SPECTROMETRIE STOCKAGE AU FROID TRUCHA TRUITE
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Zusammenfassung:	The most potent high volatile odorants occurring in the air above boiled cod and trout were evaluated by GCO of decreasing headspace volumes. Acetaldehyde, dimethyl sulfide, dimethyl trisulfide, and (Z)-1,5-octadien-3-one were found in small headspace samples of boiled cod (Gadus morhua), and acetaldehyde, propionaldehyde, methional, 1-octen-3-one, and (Z)-1,5-octadien-3-one in that of boiled trout (Salmo fario). Storage of the raw material at -13 degrees C led to odor defects in the boiled fish. The increase of trimethylamine, butane-2,3-dione, methylpropanal, and 2- and 3-methylbutanal in cod and that of acetaldehyde, propionaldehyde, butane-2,3-dione, pentane-2,3-dione, and C6, C8, and C9 carbonyl compounds in trout contributed to the formation of the odor defects
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf00050a038