Abstract
ABSTRACT The impact of smoking on the volatile components of five fish species via a two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF-MS) was studied. Among these, C. carpio was found to be the most susceptible to deterioration. The experimental results affirmed that: fresh fish flavors are delicate, aroma/odor production via smoking depends on the fish specie involved and that industrial processes with heat application may affect fresh fish odor-active components. It further indicated the possibility of smoking to bring about the contribution of volatile compounds from wood smoke, production of off-flavors and/or increase the levels of some harmful compounds in fish.
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