Comparison of Odor-Active Volatile Compounds of Fresh and Smoked Salmon

Abstract

The odorant volatile compounds of raw salmon and smoked salmon have been investigated by two gas chromatography-olfactometry methods (frequency detection and odorant intensity) and gas chromatography-mass spectrometry. After simultaneous steam distillation-solvent extraction with diethyl ether and the recovery of the aromatic extract in ethanol, qualitative olfactometric characterization and identification followed by a quantitative assessment of the odorant volatile compounds were carried out. The origin of many odorant compounds of smoked salmon can be attributed to wood smoke. Another part of smoked salmon aroma is due either to the odorant compounds of the raw fish flesh or to an evolution of fish flesh aroma thanks to the smoking process conditions. Forty-nine odorant compounds have been identified in fresh salmon and 74 in smoked salmon. Carbonyl compounds, such as heptanal or (E,Z)-2,6-nonadienal, show a high detection frequency and odorant intensity in unsmoked fish, giving the flesh its typical fishy odor. For smoked salmon, phenolic compounds, such as cresol or guaiacol, and furanic compounds seem to be responsible for the smoked odor.

<b>Identification of the odor-active volatile compound (</b><i><b>Z</b></i><b>,</b><i><b>Z</b></i><b>)-4,7-tridecadienal as a potential ligand for the transmembrane receptor </b><b>CD36 </b>

“…Very recently, we tried to identify functional groups serving as structural elements for recognition by CD36 using (Z)-9-octadecenoic acid as a reference standard (27). We thus found that the aldehyde counterpart (Z)-9-octadecenal (or oleic aldehyde, an odor-active volatile compound found in foods such as smoked salmon) (29) and another species of fatty aldehydes, (Z)-11-hexadecenal (a volatile pheromone used in distinct species of insects) (8), could serve as ligands for the receptor. However, there are still the two examples of odor-active volatiles recognizable by CD36.…”

Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes

“…Iglesias and Medina (2008) reported that propanal, 1-penten-3-ol, 2,3-pentanedione, hexanal and 1-octen-3-ol were the main volatile compounds formed during the storage of Atlantic horse mackerel muscle at 4°C. Varlet et al (2006) reported that carbonyl compounds including 4-heptenal, octanal, decanal, and 2,4-decadienal were responsible for the fishy odour of salmon flesh. Alcohols including 1-penten-3-ol, 1-octen-3-ol, 2-ethylhexanol and 1-hexadecanol were lower in P1-1U than the remaining samples (Table 2).…”

Comparison of olfactometrically detected compounds and aroma properties of four different edible parts of Chinese mitten crab

“…1-Octen-3-ol is considered as a degradation product of linoleic acid hydroperoxides [20]. These compounds have been previously reported as odor-active compounds in crabs species [12] and other aquatic foods, such as smoked salmon [30], and scallops [31]. 2-Ethylpyridine was found to be closely associated with claw meat, which might be affected by its relatively higher intensity score in the GC-O study.…”