Headspace volatiles of sockeye and pink salmon as affected by retort process

Sockeye and pink salmon were canned according to constant and variable temperature retort processes. A total of 102 volatile constituents were detected by gas chromatography-mass spectrometry. Based on principal component analysis (PRIN) applied to the different classes of volatiles, PRIN1 explained 72.2% of variation and was significant (P < 0.0001) for species differentiation. PRIN2 and PRIN4 extracted smaller variations (14.5% and 3.1%, respectively) but were significant (P < 0.05 and P < 0.01, respectively) for differences in retort regimes. However, sensory panelists did not find flavor differences between retort modes. Olfactometry revealed that aldehydes, sulfurs, and ketones constituted the major volatile classes of aroma-impact constituents in canned sockeye salmon.