ABSTRACTAmount of fish placed in vials as well as incubation temperature and time were factors studied to improve a static headspace sampling method applied to analyze volatiles in canned salmon. A random‐centroid optimization program (RCO) was used to simultaneously search for the optimal levels of other factors, namely, initial oven temperature, column headpressure, and total flowrate. RCO was an effective optimization program while allowing testing of several treatments at a time. The optimal conditions of operation permitted detection of 80 volatile compounds, 34 of which were identified including aldehydes, alkanes, aromatic compounds, sulfur‐containing compounds, alkenes, ketones, several miscellaneous compounds plus an alcohol and an a
展开▼
