Three olfactometric methods (olfactometry global analysis, OSME, and AEDA) were compared to evaluate the main impact odorants of cooked mussels. The results obtained from these methods were very similar and well correlated. On the basis of the three techniques, 42 odor-active compounds were detected and 28 were identified. Among these compounds, 6 odorants seem to contribute actively to the aroma of mussels: 2,3-butanedione (4) (buttery, caramel-like odor), (Z)-4-heptenal (14) (boiled potato-like odor), (E)-2-penten-1-ol (17) (mushroom-like odor), 2-ethylpyrazine (19) (nutty odor), methional (25) (boiled potato-like odor), and (E,E)-2,4-octadienal (32) (cucumber-like odor).
In contrast to many foods, very little is known about the aroma of fresh oysters. This study deals with the relationship between extracted volatiles of oysters and their olfactory properties. Nearly 50 volatiles were identified: most of them were principally related to fatty acid oxidation (86%) and particularly to n-3 polyunstaturated fatty acid oxidation (66%). Only one volatile arose from amino acid degradation. Panelists detected 42 odors by sniffing. Among them, only 12 odors were definitely attributed to identified volatile. These odors were green/sulfur/crustacean, mushroom/citrus, and marine/cucumber notes and were attributed to dimethyl sulfide, 1-penten-3-one, hexanal, (2,4)-E,E-heptadienal, 1-octen-3-one, 1-octen-3-ol, 6-methyl-5-hepten-3-one, octanal, (E,Z)-2,6-nonadienal, (E)-2-octenal, and decanal, respectively.
Potent odorants of wild and farmed turbot (Scophtalamus
maximus L.) were investigated by an
olfactometry global method to point out odorant detection frequency and by aroma extract dilution
analysis (AEDA). Thirty-four compounds were detected and 24 identified. Among these compounds,
trimethylamine (fishy), 2,3-butanedione (buttery), (Z)-4-heptenal (potato-like), 4-methyl-2-pentanol
(mushroom-like), (E,Z)-2,6-nonadienal (cucumber-like), and (E,E)-2,4-decadienal (cucumber-like)
showed a high detection frequency and intensity in turbot. Both methods showed the greater
importance of (E)-2-nonenal (green, earthy) in wild turbot than in farmed turbot. AEDA highlighted
the contribution of 2,3-butanedione and (E,Z)-2,6-nonadienal to the aroma of wild turbot.
Keywords: AEDA; detection frequency; fish aroma; sniffing; turbot
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