Flavor Profiles of 17 Species of North Atlantic Fish

Prell, Patricia A.; Sawyer, F. M.

doi:10.1111/j.1365-2621.1988.tb13524.x

Cited by 53 publications

(36 citation statements)

References 6 publications

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“…Initially, they evaluated salmon and commercial infant food samples (Nature Goodness Stage 2 “Chicken and Chicken Gravy” and “Beef and Beef Gravy,” Del Monte Foods, San Francisco, Calif., U.S.A.), and described the sensory characteristics of the products. They were then familiarized with the sensory attributes of salmon (pureed and canned), and provided with terminology and definitions (Prell and Sawyer 1988), to assist in refining a set of descriptive parameters for odor, flavor, aftertaste, and texture. This was accomplished via open discussion with the guidance of a panel leader to establish agreement on characteristics (Vaisey and others 1971).…”

Section: Methodsmentioning

confidence: 99%

Effect of Inclusion of Salmon Roe on Characteristics of Salmon Baby Food Products

Desantos¹,

Bechtel²,

Smiley³

et al. 2010

Journal of Food Science

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Baby food was formulated from sockeye salmon (puree alone, puree + chunks, puree + pink row, puree + pink row + chunks, puree + red row, puree + red roe + chunks). In the 1st study, physical (pH, instrumental color, water activity) and descriptive sensory (odor, flavor, texture, visual color) characteristics were determined. Samples containing roe were lighter and less red (by approximately 3 to 4 a* units) than formulations without roe regardless of the type of roe added. Visual pink color followed the same trend. Formulations with roe, both pink and sockeye, were almost twice as fibrous as formulations without roe. Salmon flavor was stronger in samples containing roe from sockeye salmon. In the 2nd study, retort processed samples were stored at room temperature for 6 mo. Sweaty odor decreased over storage time. Visual cream-brown color correlated with L*, a*, b*, and chroma values (r =-0.80, 0.75, 0.80, and 0.84, respectively). TBARS values of all samples were < 0.35 mg MDA/kg and declined after month 0 indicating that these products were oxidatively stable. Overall, adding roe to these products lightened them and increased fibrous texture. Samples containing sockeye salmon roe had stronger salmon flavor. Once retort processed, these products were quite stable in terms of color, odor, and TBARS. Potential nutrient contributions of this type of product to the infant diet warrant additional research.

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Section: Methodsmentioning

confidence: 99%

Effect of Inclusion of Salmon Roe on Characteristics of Salmon Baby Food Products

Desantos¹,

Bechtel²,

Smiley³

et al. 2010

Journal of Food Science

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show abstract

“…Fish has a characteristic flavor which is influenced by the species and the conditions used for its storage and processing (Prell and Sawyer, 1988;Lindsay, 1990). More than 280 volatile compounds have been identified in freshly harvested and processed fish (Maarse and Visscher, 19911, but little is known about the compounds that actually contribute to the flavor.…”

mentioning

confidence: 99%

Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material

Milo¹,

Grosch²

1993

J. Agric. Food Chem.

109

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Aroma extract dilution analysis of freshly harvested and boiled trouts (A) resulted in 24 odorants, of which 19 were identified. Twelve compounds were quantified by isotope dilution assays in sample A, in boiled trouts of which the raw material had been stored for 17 weeks a t -13 "C (B), and in homogenates which were freshly prepared and boiled (C) or stored for 14 weeks a t -13 "C and then boiled (D).Calculation of odor activity values (OAVs, ratio of concentration t o odor threshold) revealed (2)-1,5-octadien-3-one, (E,Z)-2,6-nonadienal, and methional are the most potent odorants of samples A and C. After storage of the raw material, the OAVs of (Z)-3-hexenal and (Z,Z)-3,6-nonadienal were strongly enhanced. Consequently, both aldehydes contributed substantially to the fatty, fishy off-flavor of samples B and D. (Z)-3-Hexenal is proposed as an indicator substance to objectify the fatty, fishy off-flavor of boiled trouts.Fish has a characteristic flavor which is influenced by the species and the conditions used for its storage and processing (Prell and Sawyer, 1988;Lindsay, 1990). More than 280 volatile compounds have been identified in freshly harvested and processed fish (Maarse and Visscher, 19911, but little is known about the compounds that actually contribute to the flavor. Only Josephsonet al. (1983,19841, Josephson and Lindsay (1986), and Hirano e t al. (1992) have shown that carbonyl compounds and alcohols with six, eight, and nine carbon atoms are involved in the flavor of freshly harvested fish. These odorants are formed by a lipoxygenase-initiated peroxidation of the n-3 and n-6 polyunsaturated fatty acids occurring in fish tissues (German and Kinsella, 1985; Kinsella, 1986, 1989;Zhang et al., 1992).As recently reviewed (Grosch, 19931, the potent odorants of a food are localized in the capillary gas chromatogram by gas chromatography-olfactometry (GCO) of serial dilutions of the extract. This procedure is denoted aroma extract dilution analysis (AEDA), and the results are expressed as flavor dilution (FD) factors. The FD factor for a compound is the ratio of its concentration in the initial extract to its concentration in the most dilute extract in which odor was detected by GCO. After AEDA screening, the odorants with the highest FD factors are identified. Then the simplifications implicit in AEDA (Grosch, 1993) are corrected by the quantification of the levels of these compounds in the food and by the calculation of the odor activity values (OAVs, ratio of concentration to odor threshold). Odorants with high OAVs are important contributors to the characteristic flavors or offflavors and are suitable as indicator substances for the objective determination of flavor differences in foods.In the present study the AEDA procedure was applied to ascertain the odorants causing the typical odor of boiled trouts. T o reveal the influence on the odor of boiled trouts dependent on a longer storage period of the raw material a t -13 "C, the levels of the odorants showing high F D factors were determined by...

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“…Phleger et al [7] used the flavour profile method to compare scallop samples using 32 attributes, including 9 aroma attributes. Using the flavour profile methods, sensory characteristics of 18 species of snapper and rockfish [9] and 17 species of North Atlantic fish [10] were compared. Using the flavour profile methods, sensory characteristics of 18 species of snapper and rockfish [9] and 17 species of North Atlantic fish [10] were compared.…”

Section: Sensometric Approach To Seafood Flavourmentioning

confidence: 99%

Sensometric and Chemometric Approaches to Seafood Flavour

Morita¹,

Aishima²

2010

Handbook of Seafood Quality, Safety and Health Applications

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In the last decade, consumption of various seafoods has increased rapidly and globally due to the shortage of other animal protein resources and increase in health consciousness. Accordingly, seafoods have gained popularity in many countries, partly because of their high content of polyunsaturated fatty acids (PUFA). However, the most important reason for increase in seafood consumption is their attractiveness and variety of seafood flavour. Besides sushi, a typical raw seafood dish in Japan, people have found attractiveness in cooked fish as well. Generally, fresh raw seafood emits a weak smell but a strong and appetizing aroma is thermally generated through the cooking process. Regardless of whether raw or cooked, aroma notes in individual species of seafood are unique, but some characteristics are commonly shared.In flavour research, instrumental analyses supply chemical and physical knowledge but sensory evaluation can offer indispensable information on food quality itself. Since the end of World War II, various sensory techniques have been developed to analyze food quality [1]. According to objectives, sensory analyses can be classified into two categories, difference tests and descriptive analyses. Simple difference tests, such as the triangle and the duotrio tests, can show whether overall differences exist between products, but the reason of differentiation is not the issue in these methods. Other types of difference tests, such as the paired comparison test and ranking test, can reveal how an attribute differs between products [1]. However, the so-called quantitative descriptive sensory analysis (QDSA) can supply more abundant and useful information on sample quality than any difference test can. In QDSA, an expert panel consists of well trained panellists qualitatively and quantitatively describing sensory profiles that make it possible to compare sample qualities objectively. Since the fully acceptable comparison results of European and American beer flavours [2], the quantitative descriptive analysis (QDA R ) and its derivative methods have widely been employed to describe sensory profiles of various foods and drinks, including seafood.Flavour data ordinarily obtained from both instrumental and sensory analyses are highly multidimensional because constituents of food are very complicated in Nature. Multidimensional data cannot be directly observed and is difficult to interpret as it is. "Chemometrics" is the area consisting of versatile mathematical and statistical techniques, such as experimental Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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Flavor Profiles of 17 Species of North Atlantic Fish

Cited by 53 publications

References 6 publications

Effect of Inclusion of Salmon Roe on Characteristics of Salmon Baby Food Products

Effect of Inclusion of Salmon Roe on Characteristics of Salmon Baby Food Products

Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material

Sensometric and Chemometric Approaches to Seafood Flavour

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