Characterization of the Key Aroma Compounds in Cooked Grey Mullet ( Mugil cephalus ) by Application of Aroma Extract Dilution Analysis.
Summary of "Characterization of the Key Aroma Compounds in Cooked Grey Mullet ( Mugil cephalus ) by Application of Aroma Extract Dilution Analysis."
Aroma and aroma-active compounds of wild grey mullet ( Mugil cephalus ) were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by simultaneous distillation and extraction (SDE) was representative of grey mullet odor. A total of 50 aroma compounds were identified and quantified in grey mullet. Aldehydes were qualitatively and quantitatively the most dominant volatiles in grey mullet. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of fish sample. A total of 29 aroma-active compounds were detected in aromatic extract of grey mullet, of which 24 were identified. On the basis of the flavor dilution (FD) factor, the most powerful aroma active compounds identified in the extract were (Z)-4-heptenal and nonanal, which were described as the strong cooked fish and green-fruity odor, respectively.
Affiliation
Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.
Journal Details
This article was published in the following journal.
Name: Journal of agricultural and food chemistry
ISSN: 1520-5118
Pages: 654-9
Links
- PubMed Source: http://www.ncbi.nlm.nih.gov/pubmed/21186818
- DOI: http://dx.doi.org/10.1021/jf103471h
Medical and Biotech [MESH] Definitions
Genotype
The genetic constitution of the individual; the characterization of the genes.
Diacetyl
Carrier of aroma of butter, vinegar, coffee, and other foods.
Nepeta
A genus of the LAMIACEAE family. It is known for its mild calming effect and for the way cats are attracted to the aroma.
Sparrows
The family Passeridae comprised of small, mainly brown and grey seed-eating birds with conical bills.
Clarkia
A plant genus, of the family ONAGRACEAE, which is the subject of genetic studies. The floral aroma is attributed to benzenoid esters and benzylacetate.
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