Abstract
Volatile aldehydes (formaldehyde, acetaldehyde, propanal, isobutanal, butanal, isopentanal, pentanal, hexanal, heptanal, octanal, nonanal) formed in a headspace from various kinds of fish flesh during heat treatment were collected in a cysteamine solution. Aldehydes derivatized to corresponding thiazolidines were subsequently analyzed by a gas chromatograph with a nitrogen-phosphorus detector. Amounts of forinaldehyde found ranged from 0.48 to 5.31 μg/g of fish flesh and amounts of acetaldehyde found ranged from 1.70 to 15.47 μg/g of fish flesh. These two highly volatile aldehydes generally made up the largest quantities of aldehydes. The total aldehydes (except formaldehyde and acetaldehyde) formed ranged from 1.06 to 51.09 μg/g of fish flesh. Aldehydes were in decreasing order in sardine, herring, red salmon, mackerel pike, mackerel, croaker, smelt, yellow-tail, horse mackerel, and squid. Propanal was the most abundant aldehyde found in mackerel pike, red salmon, and sardine
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