Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar).

Abstract:

:Volatile compounds in cold smoked salmon products were identified by gas chromatography to study their suitability for rapid detection as indicators to predict sensory quality evaluated by quantitative descriptive analysis. Smoked salmon odour contributed by guaiacol, boiled potato- and mushroom-like odours characteristic for fish lipid degradation and sweet odours associated with the microbial metabolites 3-methyl-butanal and 3-hydroxybutanone were the most intense odours. Other key volatiles were present in high levels but contributed less to the odours. These included furan-like compounds originating from the smoking, spoilage compounds like ethanol, 3-methyl-1-butanol, 2-butanone, and acetic acid along with oxidatively derived compounds like 1-penten-3-ol, hexanal, nonanal and decanal. Partial least square regression models based on data from storage studies of cold smoked salmon from Iceland and Norway verified that selected key volatile compounds performed better as predictors to explain variation in sensory attributes (smoked, sweet/sour rancid and off odour and flavour) than traditional chemical and microbial variables.

journal_name

Food Chem

journal_title

Food chemistry

authors

Jónsdóttir R,Ólafsdóttir G,Chanie E,Haugen JE

doi

10.1016/j.foodchem.2007.12.006

subject

Has Abstract

pub_date

2008-07-01 00:00:00

pages

184-95

issue

1

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(07)01262-9

journal_volume

109

pub_type

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