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 language | English |
|---|---|
| Title of host publication | Flavor and lipid chemistry of seafood |
| Editors | Fereidoon Shahidi, Keith R. Cadwallader |
| Place of Publication | Washington, DC |
| Publisher | American Chemical Society |
| Chapter | 5 |
| Pages | 39-54 |
| Number of pages | 16 |
| ISBN (Electronic) | 9780841216389 |
| ISBN (Print) | 9780841235267 |
| DOIs | |
| Publication status | Published - 1 Jul 1997 |
| Externally published | Yes |
Publication series
| Name | ACS Symposium Series |
|---|---|
| Publisher | American Chemical Society |
| Volume | 674 |
| ISSN (Print) | 0097-6156 |
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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 proceeding › Chapter (peer-reviewed)
TY - CHAP
T1 - Aroma compounds of fresh and stored Mackerel (Scomber scombrus)
AU - Alasalvar, C.
AU - Quantick, P. C.
AU - Grigor, J. M.
PY - 1997/7/1
Y1 - 1997/7/1
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
SP - 39
EP - 54
BT - Flavor and lipid chemistry of seafood
A2 - Shahidi, Fereidoon
A2 - Cadwallader, Keith R.
PB - American Chemical Society
CY - Washington, DC
ER -