Influence of maturity on the volatile aroma compounds from fresh Pacific and Great Lakes salmon.
1991
Josephson D.B. | Lindsay R.C. | Stuiber D.A.
Volatile aroma compounds from freshly harvested prime and spawning-condition salmon (Oncorhynchus sp.) from the Pacific Ocean (chinook, sockeye, chum, coho and pink) and the Great Lakes (chinook, coho and pink) were quantitatively measured. Both prime and spawning-condition salmon had 1-octen-3-one, 1,5-octadien-3-one, 1-octen-3-ol, 1,5-octadien-3-ol, 2-octen-1-ol, and 2,5-octadien-1-ol which contributed distinct and characteristic plant-like aromas to the fish. Mote pronounced aromas of spawning-conditions almon were attributed to greater concentrations of the 8-carbon compounds in combination with occurrence of (E)-2-nonenal, (E)-2,(Z)-6-nonadienal, 6-nonen-1-ol, and 3,6-nonadien-1-ol which added sweet, cucumber- or melon-like aroma notes. The 9-carbon compounds may have resulted from biochemical regulation of physiologically active lipid-derived substances which activate mucus secretion in salmon approaching sexual maturity.
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