New procedure for the study of odour representativeness of aromatic extracts from smoked salmon

The representativeness of an aromatic extract of smoked salmon obtained from simultaneous steam distillation and extraction with diethyl ether is discussed. After extraction, the extract is diluted in ethanol with an evaporation of diethyl ether, which allows the extract to be redeposited on matrices physically similar to those of the original product. When the shift of the matrix effect is taken into account, the sensorial results are closer to reality and more representative of the real interaction conditions between the matrix and the extract. Several sensory methods are used to describe the representativeness of the smoked salmon extracts, such as triangular and notation tests. Preliminary work is carried out on standards known both to contribute to the aroma of many seafood products and to have a high volatility in comparison with those expected in smoked salmon in order to test the method in difficult conditions of recovery. This enables the recovery yield of the extraction (from 62% for limonene to 97% for 2-methylphenol) to be assessed leading to a better characterization of the representativeness taking into account the odour dilutions. The final aromatic extract is found to be about 70% representative of the original product. (c) 2005 Elsevier Ltd. All rights reserved.