Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

Abstract

Aroma compounds in three surimi samples, made from freshwater silver carp (Hypophthalmichthys molitrix) and saltwater Pacific whiting (Merluccius productus) and Alaska pollock (Theragra chalcogramma), were characterized by aroma extract dilution analysis, odor activity value, and odor recombination study. Results demonstrated that the most potent aroma-active compounds in the surimi were hexanal, (Z)-4-heptenal, (Z)-4-decenal, (E,Z)-2,6-nonadienal, (E,E)-2,4-nonadienal, (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal, (E,E,Z)-2,4,6-nonatrienal, (E,Z,Z)-2,4,7-tridecatrienal, and (E)-4,5-epoxy-(E)-2-decenal, contributing fishy, green, oily, or metallic odors. The other aroma contributors in surimi were 1-octen-3-one, 1-octen-3-ol, dimethyl disulfide, dimethyl trisulfide, and methional. 2-Acetyl-1-pyrroline, giving a typical popcorn note, could also be an important aroma contributor as a result of the high flavor dilution factor. Pacific whiting and Alaska pollock surimi samples both had higher levels of dimethyl trisulfide and methional, whereas the silver carp surimi sample had more (E,Z)-2,4-decadienal. In general, the silver carp surimi sample had more aldehydes contributing stronger “river water, fishy” and “grassy, green” aromas. In contrast, saltwater surimi showed stronger “sea breeze-like” and “sulfur-like” odors.

Chemical characteristics and volatile compounds profiles in different muscle part of the farmed hybrid catfish (Clarias macrocephalus × Clarias gariepinus)

“… b Odour description and odour threshold were mainly collected from the following literature and online databases: (An et al. (2020); Fu et al. (2009); Gao et al.…”

“…a Definitions: MS, mass spectrum (identified thanks to the mass spectra of database); LRI, Linear retention index (compared with the LRI in the literature). b Odour description and odour threshold were mainly collected from the following literature and online databases:(An et al (2020);Fu et al (2009);Gao et al (2020);Giri et al (2010);Gu et al (2013);Jin et al (2018);Ma et al (2020);Selli et al (2006);Varlet et al (2007);Wang et al, 2018;Zhou et al (2016); http://www.flavournet.org; http://www.odour.org.uk).…”

Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products

“…As shown in Figure 6 a, a total of 44 volatile compounds were detected in NT, of which 14 are aldehydes. It has been reported that aldehydes are the main flavor components in surimi products [ 57 , 58 ]. Nonanal, hexanal, heptanal, and valeraldehyde are usually produced by the oxidation of unsaturated fatty acids such as linoleic acid and linolenic acid [ 59 ].…”

Effects of electron‐beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique

“…The relative concentrations of volatile compounds in salmon samples were calculated by semiquantitative method (Kesen, 2020) based on the internal standard. Retention indices (RI) were calculated following a modified Kovats method on the basis of the retention times of the external standard n‐alkanes (C 6 ‐C 26 ) under the same GC‐MS detection conditions (, An, Qian, Alcazar MaganaXiong, & Qian, 2020). Identification of detected compounds was performed by comparing the obtained mass spectra with those from Wiley9 and NIST14 libraries, and odor descriptions using the website at http://www.thegoodscentscompany.com.…”