Volatile odor components of winterized and undeodorized menhaden(Brevoortia tyrannus) oil were characterized by dynamic headspace concentration on a porous polymer trap, thermal desorption, cryogenic focusing, high resolution gas chromatography, mass spectrometry and chromatography‐coupled descriptive odor evaluation. Many volatile odor components derived from lipid oxidation in the fish oil were identified. These included, among others, short‐chain saturated and unsaturated aldehydes and ketones, as well as short‐chain carboxylic acids. The former imparted greasy, oily, oxidized oil and green grassy or green plant‐like odors, and the latter gave rather objectionable sweaty odors. Normal alkanes were detected as major volatiles without significant odors. The odor‐significant volatile components may be used as specific flavor quality markers to determine deodorization efficiency on crude fish oil and to monitor flavor stability of purified oils. This combined analytical approach can be readily applied to the study of volatile components in other oils.

The volatile flavor components of boiled red swamp crayfish (Bocambum clurkii) tail meat were characterized by a combination of dynamic headspace concentration on a porous polymer trap, high resolution gas chromatography, mass spectrometry and chromatographycoupled aroma sniffing evaluation. A total of '70 volatile compounds in many different chemical classes were identified and reported for the first time in crayfish tail meat. Various components gave green grassy, woody, buttery, metallic, or sulfur-like aroma characteristics. Most of the sensory characteristics of the individual components in the aromagram agreed well with the identification of the chemical structures eluted within the corresponding chromatographic period. However, several pleasant nutty, meaty and salty-meaty areas in the gas chromatographic aromagram remained unidentified.

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