Characterization of Aroma-Active;;in Rainbow Trout(Oncorhynchus mykiss)Eliciting an Off-Odor

摘要

The aroma-active and off-flavorof cooked rainbow trout(Oncorhynchus mykiss)were analyzed by sensory and instrumental analyses.Sensory analysis shows that the aromatic extract obtained by vacuum steam distillation was representative of rainbow trout odor.To obtain more information on odorants of volatile,analyses were conducted on two gas chromatography columns of different polarities(DB-5 and DB-Wax).The results of the gas chromatography-olfactometry analysis showed that 38 odorouswere perceived when the DB-5 column was used and 36 with the DB-Wax column.Of these,31 with the DB-5 and 28 with the DB-Wax were identified.(E)-2-Nonenal,2-ethyl-1-hexanol,2-methylisobomeol,geosmin,2-methylnaphthalene,and 8-heptadecene were described as off-flavorby the sniffing assessors.The most powerful off-flavoridentified in the extract were 2-methylisoborneol and geosmin,which were described as strong musty and earthy odors,respectively.