Changes in the Odorants of Boiled Salmon and Cod As Affected by the Storage of the Raw Material

Abstract

Homogenates of salmon (A, B) and of cod (C, D) were stored at −60 °C (A, C) and at −13 °C (B, D). After boiling, A and C exhibited the mild flavor of the fresh fish, whereas B smelled fatty and train-oily and D showed a malty odor defect. The potent odorants of the four samples were screened by dilution experiments and then quantified by stable isotope dilution assays. Calculation of odor activity values (ratio of concentration to odor threshold) revealed (Z)-1,5-octadien-3-one (I), (E,Z)-2,6-nonadienal (II), propionaldehyde (III), acetaldehyde (IV), and methional (V) as the character impact odorants of A as well as I, II, IV, V, and (E,E)-2,4-decadienal as those of C. The off-flavors, which were formed when the raw material was stored at the higher temperature, were mainly caused by an increase of II, (Z)-3-hexenal, and (Z,Z)-3,6-nonadienal in B and of 3-methylbutanal in D. Keywords: Fish; cod; salmon; odor; off-flavor; lipid peroxidation; determination; AEDA