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

Abstract

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 at -13 o C (B), and in homogenates which were freshly prepared and boiled (C) or stored for 14 weeks at -13 o C and then boiled (D). Calculation of odor activity values (OAVs, ratio of concentration to odor threshold) revealed (Z)-1,5-octadien-3-one, (E,Z)-2,6-nonadienal, and methional are the most potent odorants of samples A and C