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Food Chem

Title:		GC-MS-Olfactometric characterization of key odorants in rainbow trout by the application of aroma extract dilution analysis: Understanding locational and seasonal effects
Author(s):		Cengiz N; Guclu G; Kelebek H; Selli S;
Address:		"Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey. Department of Food Engineering, Faculty of Engineering, Cukurova University, 01130 Adana, Turkey. Department of Food Engineering, Faculty of Engineering, Cukurova University, 01130 Adana, Turkey. Electronic address: sselli@cu.edu.tr"
Journal Title:		Food Chem
Year:		2023
Volume:		20221205
Issue:
Page Number:		135137 -
DOI:		10.1016/j.foodchem.2022.135137
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effect of seasonal and regional differences of rainbow trout on its aroma and aroma-active profile was investigated. Solvent-assisted flavor evaporation (SAFE) procedure was employed for the aroma extraction while Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) were utilized to assess the aroma-active substances. The olfactometric analysis indicated seasonal and regional differences in the aroma-active compounds contributing to the characteristic odours of the trout samples and the compounds were more intense in autumn and winter. The strongest aroma-actives were hexanal (green), acetoin (buttery, green), limonene (citrus), 2-hexanol (green, pungent) and 1-octen-3-ol (oily, mushroom). The findings of this study can provide useful information for the selection of rainbow trout based on the seasons and locations in terms of marketing and consumer preference"
Keywords:		Animals Odorants/analysis Gas Chromatography-Mass Spectrometry Olfactometry *Oncorhynchus mykiss Seasons *Volatile Organic Compounds/analysis Aroma Aroma extract dilution analysis (AEDA) Aroma-active compounds Rainbow trout Solvent-assisted flavor evapora;
Notes:		"MedlineCengiz, Nurten Guclu, Gamze Kelebek, Hasim Selli, Serkan eng England 2022/12/13 Food Chem. 2023 May 1; 407:135137. doi: 10.1016/j.foodchem.2022.135137. Epub 2022 Dec 5"