DETECTION OF ODOR DEFECTS IN BOILED COD AND TROUT BY GAS-CHROMATOGRAPHY OLFACTOMETRY OF HEADSPACE SAMPLES

被引：82

作者：

MILO, C ^{[1
]}

GROSCH, W ^{[1
]}

机构：

[1] DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,D-85748 GARCHING,GERMANY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 02期

关键词：

AROMA; BOILED FISH; HEADSPACE ANALYSIS;

D O I：

10.1021/jf00050a038

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The most potent high volatile odorants occurring in the air above boiled cod and trout were evaluated by GCO of decreasing headspace volumes. Acetaldehyde, dimethyl sulfide, dimethyl trisulfide, and (Z)-1,5-octadien-3-one were found in small headspace samples of boiled cod (Gadus morhua), and acetaldehyde, propionaldehyde, methional, 1-octen-3-one, and (Z)-1,5-octadien-3-one in that of boiled trout (Salmo fario). Storage of the raw material at -13 degrees C led to odor defects in the boiled fish. The increase of trimethylamine, butane-2,3-dione, methylpropanal, and 2- and 3-methylbutanal in cod and that of acetaldehyde, propionaldehyde, butane-2,3-dione, pentane-2,3-dione, and C-6, C-8, and C-9 carbonyl compounds in trout contributed to the formation of the odor defects.

引用

页码：459 / 462

页数：4

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