| Title: | Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis |
| Address: | "Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Aroma and aroma-active compounds of wild grey mullet ( Mugil cephalus ) were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by simultaneous distillation and extraction (SDE) was representative of grey mullet odor. A total of 50 aroma compounds were identified and quantified in grey mullet. Aldehydes were qualitatively and quantitatively the most dominant volatiles in grey mullet. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of fish sample. A total of 29 aroma-active compounds were detected in aromatic extract of grey mullet, of which 24 were identified. On the basis of the flavor dilution (FD) factor, the most powerful aroma active compounds identified in the extract were (Z)-4-heptenal and nonanal, which were described as the strong cooked fish and green-fruity odor, respectively" |
| Keywords: | Adult Animals Cooking Female Gas Chromatography-Mass Spectrometry Humans *Indicator Dilution Techniques Male Odorants/analysis Seafood/*analysis *Smegmamorpha Volatile Organic Compounds/*analysis Young Adult; |
| Notes: | "MedlineCayhan, Gonca Gul Selli, Serkan eng Evaluation Study Research Support, Non-U.S. Gov't 2010/12/29 J Agric Food Chem. 2011 Jan 26; 59(2):654-9. doi: 10.1021/jf103471h. Epub 2010 Dec 27" |
