期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 65, 期 38, 页码 8402-8408出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.7b02756
关键词
Mullus barbatus; red mullet; raw; cooked; aroma-active; AEDA
资金
- Cukurova University Research Fund [FYL-2016-5484]
Raw red mullet (Mullus barbatus) and its cooked samples, obtained from steam and oven cooking, were subjected to aroma and key odorant analysis for the first time using GC-MS-O. The extraction of the aroma compounds was carried out by the direct solvent extraction solvent assisted flavor evaporation (DSE-SAFE) method. Principal component analysis (PCA) was used to determine the relations between cooking processes and fish aroma compounds. By applying the aroma extract dilution analysis (AEDA), 8 and 13 aroma-active compounds were detected in raw and cooked fish samples, respectively. The most prominent differences between raw and cooked fish samples were as follows: 3-hydroxybutan-2-one, 2,3-octadienone, (E,E)-2,4-heptadienal, linalool, gamma-butyrolactone, 1-methylpyrrolidin-2-one, 2H-furan-5-one and pyrrolidin-2-one were only detected in cooked samples while hexanal and 2-phenoxyethanol in only raw fish samples. GC-MS-O results clearly indicated that cooking process results in the development of characteristics and pleasant aroma of red mullet samples due to the lipid oxidation. The most dominant aroma-active compound in the cooked fish samples was the 1-octen-3-ol which is responsible for the mushroom-like odor.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据