Aroma compounds of fresh and stored Mackerel (Scomber scombrus)

C. Alasalvar; P. C. Quantick; J. M. Grigor

doi:10.1021/bk-1997-0674.ch005

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 proceeding › Chapter (peer-reviewed)

18 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 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	https://doi.org/10.1021/bk-1997-0674.ch005
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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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). American Chemical Society. https://doi.org/10.1021/bk-1997-0674.ch005

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title = "Aroma compounds of fresh and stored Mackerel (Scomber scombrus)",

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.",

author = "C. Alasalvar and Quantick, {P. C.} and Grigor, {J. M.}",

year = "1997",

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doi = "10.1021/bk-1997-0674.ch005",

language = "English",

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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.

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AU - Grigor, J. M.

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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)

AN - SCOPUS:0346510847

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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ER -

Access to Document

10.1021/bk-1997-0674.ch005