Volatile compounds in salted dried codfishes from different species
Aroma is one of the first sensorial characteristics affecting the perception of quality of salted dried codfish. In this work, the volatile profile of different commercially available salted dried codfishes was characterized by HS-SPME/GC-IT-MS. Samples of three species (Gadus morhua, Gadus macrocep...
| Published in: | Acta Alimentaria |
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| Main Authors: | , , , |
| Format: | Article in Journal/Newspaper |
| Language: | unknown |
| Published: |
2012
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| Subjects: | |
| Online Access: | http://real.mtak.hu/47685/ http://real.mtak.hu/47685/1/aalim.41.2012.3.9.pdf https://doi.org/10.1556/AAlim.41.2012.3.9 |
| Summary: | Aroma is one of the first sensorial characteristics affecting the perception of quality of salted dried codfish. In this work, the volatile profile of different commercially available salted dried codfishes was characterized by HS-SPME/GC-IT-MS. Samples of three species (Gadus morhua, Gadus macrocephalus and Theragra calchogramma), subjected to two curing processes (Traditional and Yellow curing) for different durations caught in distinct pools, were studied.Thirty compounds were fully characterized and 25 were tentatively identified and comprising several chemical classes (amines, hydrocarbons, esters, chlorinated compounds, aldehydes, aromatic, alcohols, acids, sulphur compounds, ethers, ketones and terpenes), with 26 of them being reported for the first time in codfish. Principal component analysis (PCA) showed major differences for the yellow cured sample and for T. chalcogramma species. Yellow cured codfish presented a higher content of compounds of almost all classes. T. chalcogramma exhibited a high content of terpenes and a low amount of aldehydes. |
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