Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part II: Case of fish meat and skin from earthen-ponds farming

Beitrag in einer Fachzeitschrift
(Originalarbeit)


Details zur Publikation

Autor(en): Mahmoud M, Büttner AK
Zeitschrift: Food Chemistry
Verlag: Elsevier
Jahr der Veröffentlichung: 2017
Band: 232
Seitenbereich: 841-849
ISSN: 0308-8146


Abstract


Odorous molecules in earthen-ponds rainbow trout aquaculture farming in Germany were investigated with a special focus on musty-earthy off-odorants. To this aim, fish meat and skin were extracted using solvent-assisted flavour evaporation (SAFE) and were mildly concentrated; extracts were subsequently analysed by means of one- and two-dimensional high-resolution gas chromatography coupled with mass spectrometry and olfactometry (GC–MS/O and 2D-HRGC-MS/O). Aroma extract dilution analysis (AEDA) of the solvent extracts revealed the presence of 76 odorants of which 75 were successfully identified. Thereby, rotundone (black pepper) is described for the first time as an odour-active substance in fish. Moreover, a series of compounds is described for the first time in German aquaculture rainbow trout fish, including, amongst others, (E,Z,Z)-2,4,7-tridecatrienal, (E)-4,5-epoxy-(E)-2-decenal, 4-ethyloctanoic acid, 3-methylindole (skatole), d-limonene, and indole. The analytical findings were further compared to sensory evaluation of the samples, and previously obtained data on the respective aquacultural water.



FAU-Autoren / FAU-Herausgeber

Büttner, Andrea Prof. Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Mahmoud, Mohamed
Professur für Aromaforschung


Zitierweisen

APA:
Mahmoud, M., & Büttner, A.K. (2017). Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part II: Case of fish meat and skin from earthen-ponds farming. Food Chemistry, 232, 841-849. https://dx.doi.org/10.1016/j.foodchem.2016.09.172

MLA:
Mahmoud, Mohamed, and Andrea Karin Büttner. "Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part II: Case of fish meat and skin from earthen-ponds farming." Food Chemistry 232 (2017): 841-849.

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Zuletzt aktualisiert 2018-11-08 um 02:10