Key odour-active compounds in cooked salmon
2023
Zhogoleva, Aleksandra | Lang, Hanna | Rosenvald, Sirli
The current study is a part of the Good Food Institute (GFI) research grant targeted to decode and recreate the aroma of salmon. There is a lack of information regarding the key molecules that give salmon its characteristic flavour, which gives a starting point to mimic it in fish alternative products. The objective of the current study was to create a list of the most relevant aroma active molecules in cooked salmon using solid-phase microextraction (SPME) followed by gas chromatography-olfactometry (GC-O) analysis. More than 50 odour-active compounds were registered by GC-O assessors in the cooked salmon samples; and 20 of them possessed modified frequency ratings (MF) higher than 30%. We will also obtain quantitative data on compounds with high MF scores to perform the recombination studies with standards to reproduce the cooked salmon aroma. It was found that unsaturated aldehydes with fatty, green notes and trimethylamine with fishy note contribute mostly to the distinctive salmon aroma profile. The unsaturated aldehydes such as (E, E)-2, 6-nonadienal, (E, E)-2,4-decadienal, (E)-2-nonenal and (Z)-4-heptenal are derived from lipid oxidation processes. In salmon, the main fatty acids are unsaturated oleic (C18:1) and linoleic (C18:2) acids. The next step of the research would be to investigate the correlation of the single polyunsaturated fatty acids on the salmon model odour profile. Advanced knowledge of the aroma profile of cooked salmon could improve understanding of how to optimize the aroma and taste of fish alternatives.
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