Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

Abstract

Yellowfin tuna is one of the favorite aquatic foods and possesses high economic value due to its unique pleasant flavor and good nutrition quality. Volatile and nonvolatile compounds that affect the flavor quality of tuna fish during canning process were investigated. The volatiles were analyzed by headspace solid‐phase microextraction combined with GC‐MS and the nonvolatiles were characterized by free amino acids, 5′‐nucleotides, and organic acids. Histidine, lysine, inosinic acid, tartaric acid, and succinic acid were the key taste compounds in tuna fish. A total of 7, 9, and 7 aroma‐active compounds were identified in raw, cooked, and canned fish samples, respectively. Decanal, nonanal, octanal, and (E)‐2‐nonenal were the predominant odorants in raw samples. Octanal, nonanal, 2‐pentylfuran, 1‐octen‐3‐ol, hexanal, and 2‐ethylfuran contributed to the characteristic flavor of cooked samples. 2‐Methyl‐3‐furanthiol, octanal, and nonanal were the main aroma‐active compounds detected in the canned samples responsible for the meaty and fatty odor. PRACTICAL APPLICATIONS: Yellowfin tuna is one of the most commercial fish species for its excellent economic and nutritional value. The tuna fish processing methods are mainly frozen, cooked, smoked, and canned after thermal processing. The flavor components of tuna would vary greatly depending on the processing method. Although quality characteristics are very important for the economic value of tuna, there is scarce information comparing the volatile and nonvolatile compounds in tuna meat during canning process. This research could provide basis data for the process and the quality improvement of tuna products.