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J Agric Food Chem

Title:		Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis
Author(s):		Salum P; Guclu G; Selli S;
Address:		"Department of Food Engineering, Faculty of Agriculture, Cukurova University , 01330, Adana, Turkey"
Journal Title:		J Agric Food Chem
Year:		2017
Volume:		20170918
Issue:		38
Page Number:		8402 - 8408
DOI:		10.1021/acs.jafc.7b02756
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"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"
Keywords:		Animals Cooking Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Odorants/*analysis Seafood/*analysis *Smegmamorpha Volatile Organic Compounds/*chemistry Aeda Mullus barbatus aroma-active cooked raw red mullet;
Notes:		"MedlineSalum, Pelin Guclu, Gamze Selli, Serkan eng Comparative Study 2017/09/02 J Agric Food Chem. 2017 Sep 27; 65(38):8402-8408. doi: 10.1021/acs.jafc.7b02756. Epub 2017 Sep 18"