Comparison of potent odorants in raw and cooked mildly salted large yellow croaker using odor-active value calculation and omission test: Understanding the role of cooking method.
Food Chem
; 402: 134015, 2023 Feb 15.
Article
em En
| MEDLINE
| ID: mdl-36137382
ABSTRACT
Cooking improves food aroma, but few studies have explored how cooking affects food aromas. Here, aroma changes in mildly salted large yellow croaker (Larimichthys crocea, MSLYC) after steaming, baking, frying, and deep frying was investigated. The raw fish was dominated by fishy notes but after cooking, the aroma became dominated by fatty notes. Nine volatiles, including hexanal, nonanal, (E, Z)-2, 6-nonadienal, (E, E)-2, 4-decadienal, 1-octen-3-ol, linalool, ethyl hexanoate, acetic acid and anethole, were identified as key odor-active compounds using GC-MS, OAV, and omission tests analyses. Changes in the concentrations of key odor-active compounds were mainly due to evaporation, oxidation of linolenic acids, and thermal catalyzed reactions. Interestingly, anethole was the key odor-active compound, providing new insight into the underlying reactions of cooked fish aroma.
Palavras-chave
(E)-2-Undecenal (PubChem CID: 5283356); (E,E)-2,4-Decadienal (PubChem CID: 16899); (E,E)-2,4-Heptadienal (PubChem CID: 5283321); (E,Z)-2,6-Nonadienal (PubChem CID: 643731); (Z)-6-Tridecen-4-yne (PubChem CID: 5367453); 1,2,3,5-tetramethylbenzene (PubChem CID: 527-53-7); 1-Octen-3-ol (PubChem CID: 18827); 1-Tridecene (PubChem CID: 17095); 2,3-Octanedione (PubChem CID: 11449); 2-Ethylhexanol (PubChem CID: 7720); 3, 5-octadien-2-one (PubChem CID: 181575); 3,5,5-Trmethyl-1-hexene (PubChem CID: 92984); 3,5-Octadien-2-one (PubChem CID: 5352876); 3-Methylundecane (PubChem CID: 13845); 4,6-Dimethyl-dodecane (PubChem CID: 545627); Acetic acid (PubChem CID: 176); Anethole (PubChem CID: 637563); Cooking method; Decanal (PubChem CID: 8175); Decane (PubChem CID: 15600); Diethyl Phthalate (PubChem CID: 6781); Dodecane (PubChem CID: 8182); Estragole (PubChem CID: 8815); Ethyl caprylate (PubChem CID: 7799); Ethyl hexanoate (PubChem CID: 31265); Gas chromatography-mass spectrometry (GCMS); Heptadecane (PubChem CID: 12398); Hexadecane (PubChem CID: 11006); Hexanal (PubChem CID: 6184); Key odor-active compound; Limonene (PubChem CID: 440917); Linalool (PubChem CID: 6549); Mildly salted large yellow croaker (MSLYC); Nonanal (PubChem CID: 31289); Odor activity value (OAV); Omission test; Pentadecane (PubChem CID: 12391); Pentanal (PubChem CID: 8063); Pristane (PubChem CID: 15979); Terpinen-4-ol (PubChem CID: 11230); Tetradecane (PubChem CID: 12389); Tridecane (PubChem CID: 12388); Undecane (PubChem CID: 14257); α-Terpineol (PubChem CID: 17100)
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Perciformes
/
Compostos Orgânicos Voláteis
Limite:
Animals
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2023
Tipo de documento:
Article