Aroma compounds of fresh and stored Mackerel (Scomber scombrus)

C. Alasalvar*, P. C. Quantick, J. M. Grigor

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

17 Citations (Scopus)

Abstract

Volatile aroma compounds of raw and cooked mackerel samples (fresh, and ice stored for 12 days inside a polystyrene box at 2±2°C) were analyzed by static headspace analysis/gas chromatography/ mass spectrometry (SHA/GC/MS). Compounds tentatively identified by MS were confirmed by comparing their mass spectra and GC retention times to those of standard compounds. Out of 32 peaks, 16 volatile compounds were identified in both raw and cooked mackerel samples. Among the identified compounds were 8 aldehydes, 2 ketones, 3 alcohols, 1 furan, 1 sulfur-containing compound and 1 alkene. Sensory and instrumental measurements of raw and cooked mackerel aroma were conducted throughout storage to establish relationships. Volatile aroma compounds of fresh and deteriorated mackerel samples were also analyzed by dynamic headspace analysis/gas chromatography/mass spectrometry (DHA/ GC/MS). Sixty five compounds were identified. Among these components, 4 aldehydes, 3 ketones, 10 alcohols, 2 esters, 3 alkenes, 3 sulfur-containing compounds and 1 acid were observed. The advantages and disadvantages of both SHA and DHA techniques are discussed.

Original languageEnglish
Title of host publicationFlavor and lipid chemistry of seafood
EditorsFereidoon Shahidi, Keith R. Cadwallader
Place of PublicationWashington, DC
PublisherAmerican Chemical Society
Chapter5
Pages39-54
Number of pages16
ISBN (Electronic)9780841216389
ISBN (Print)9780841235267
DOIs
Publication statusPublished - 1 Jul 1997
Externally publishedYes

Publication series

NameACS Symposium Series
PublisherAmerican Chemical Society
Volume674
ISSN (Print)0097-6156

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Alkenes
Ketones
Sulfur
Aldehydes
Gas chromatography
Mass spectrometry
Alcohols
Polystyrenes
Ice
Static analysis
Dynamic analysis
Esters
Acids
furan

Cite this

Alasalvar, C., Quantick, P. C., & Grigor, J. M. (1997). Aroma compounds of fresh and stored Mackerel (Scomber scombrus). In F. Shahidi, & K. R. Cadwallader (Eds.), Flavor and lipid chemistry of seafood (pp. 39-54). (ACS Symposium Series; Vol. 674). Washington, DC: American Chemical Society. https://doi.org/10.1021/bk-1997-0674.ch005
Alasalvar, C. ; Quantick, P. C. ; Grigor, J. M. / Aroma compounds of fresh and stored Mackerel (Scomber scombrus). Flavor and lipid chemistry of seafood. editor / Fereidoon Shahidi ; Keith R. Cadwallader. Washington, DC : American Chemical Society, 1997. pp. 39-54 (ACS Symposium Series).
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Alasalvar, C, Quantick, PC & Grigor, JM 1997, Aroma compounds of fresh and stored Mackerel (Scomber scombrus). in F Shahidi & KR Cadwallader (eds), Flavor and lipid chemistry of seafood. ACS Symposium Series, vol. 674, American Chemical Society, Washington, DC, pp. 39-54. https://doi.org/10.1021/bk-1997-0674.ch005

Aroma compounds of fresh and stored Mackerel (Scomber scombrus). / Alasalvar, C.; Quantick, P. C.; Grigor, J. M.

Flavor and lipid chemistry of seafood. ed. / Fereidoon Shahidi; Keith R. Cadwallader. Washington, DC : American Chemical Society, 1997. p. 39-54 (ACS Symposium Series; Vol. 674).

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

TY - CHAP

T1 - Aroma compounds of fresh and stored Mackerel (Scomber scombrus)

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N2 - Volatile aroma compounds of raw and cooked mackerel samples (fresh, and ice stored for 12 days inside a polystyrene box at 2±2°C) were analyzed by static headspace analysis/gas chromatography/ mass spectrometry (SHA/GC/MS). Compounds tentatively identified by MS were confirmed by comparing their mass spectra and GC retention times to those of standard compounds. Out of 32 peaks, 16 volatile compounds were identified in both raw and cooked mackerel samples. Among the identified compounds were 8 aldehydes, 2 ketones, 3 alcohols, 1 furan, 1 sulfur-containing compound and 1 alkene. Sensory and instrumental measurements of raw and cooked mackerel aroma were conducted throughout storage to establish relationships. Volatile aroma compounds of fresh and deteriorated mackerel samples were also analyzed by dynamic headspace analysis/gas chromatography/mass spectrometry (DHA/ GC/MS). Sixty five compounds were identified. Among these components, 4 aldehydes, 3 ketones, 10 alcohols, 2 esters, 3 alkenes, 3 sulfur-containing compounds and 1 acid were observed. The advantages and disadvantages of both SHA and DHA techniques are discussed.

AB - Volatile aroma compounds of raw and cooked mackerel samples (fresh, and ice stored for 12 days inside a polystyrene box at 2±2°C) were analyzed by static headspace analysis/gas chromatography/ mass spectrometry (SHA/GC/MS). Compounds tentatively identified by MS were confirmed by comparing their mass spectra and GC retention times to those of standard compounds. Out of 32 peaks, 16 volatile compounds were identified in both raw and cooked mackerel samples. Among the identified compounds were 8 aldehydes, 2 ketones, 3 alcohols, 1 furan, 1 sulfur-containing compound and 1 alkene. Sensory and instrumental measurements of raw and cooked mackerel aroma were conducted throughout storage to establish relationships. Volatile aroma compounds of fresh and deteriorated mackerel samples were also analyzed by dynamic headspace analysis/gas chromatography/mass spectrometry (DHA/ GC/MS). Sixty five compounds were identified. Among these components, 4 aldehydes, 3 ketones, 10 alcohols, 2 esters, 3 alkenes, 3 sulfur-containing compounds and 1 acid were observed. The advantages and disadvantages of both SHA and DHA techniques are discussed.

U2 - 10.1021/bk-1997-0674.ch005

DO - 10.1021/bk-1997-0674.ch005

M3 - Chapter (peer-reviewed)

SN - 9780841235267

T3 - ACS Symposium Series

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EP - 54

BT - Flavor and lipid chemistry of seafood

A2 - Shahidi, Fereidoon

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Alasalvar C, Quantick PC, Grigor JM. Aroma compounds of fresh and stored Mackerel (Scomber scombrus). In Shahidi F, Cadwallader KR, editors, Flavor and lipid chemistry of seafood. Washington, DC: American Chemical Society. 1997. p. 39-54. (ACS Symposium Series). https://doi.org/10.1021/bk-1997-0674.ch005