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Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus)

Authors :
Yifan Zhu
Jing Chen
Xingjie Chen
Dongzhi Chen
Shanggui Deng
Source :
International Journal of Food Properties, Vol 23, Iss 1, Pp 2257-2270 (2020)
Publication Year :
2020
Publisher :
Taylor & Francis Group, 2020.

Abstract

Volatile compounds in fresh and dried eels were investigated. Electronic nose (E-nose), headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS–SPME–GC–MS), and relative odor activity value (ROAV) were applied to distinguish odors between fresh and dried eels. Results showed that E-nose could effectively distinguish the aroma among fresh eels, eels dried under 35°C and 12°C, and different drying methods had a significant influence on nitrogen oxides and methane in volatile compounds of dried eels. Total 37 and 28 volatile compounds detected in dried and fresh eel, respectively, were remarkably different. Relative odor activity values (ROAV) identified hexanal, nonanal, benzaldehyde, octanal, and 1-octen-3-ol as key flavor compounds in both fresh and dried eels. However, a serial of compounds, including 2-ethylfuran, 2,3-octanedione, (E, Z)-2,6-nonadienal, D-limonene, and 2-Zn-pentylfuran, added the sweet and meaty flavor of dried eel and neutralized the original strong grassy and fishy taste of fresh eel, primarily led to the difference in their odors.

Details

Language :
English
ISSN :
10942912 and 15322386
Volume :
23
Issue :
1
Database :
Directory of Open Access Journals
Journal :
International Journal of Food Properties
Publication Type :
Academic Journal
Accession number :
edsdoj.bf01c8b32a1b4259b660536296f1d4ee
Document Type :
article
Full Text :
https://doi.org/10.1080/10942912.2020.1856133