Varlet Vincent, Knockaert Camille, Prost Carole, Serot Thierry
Laboratoire de Biochimie Alimentaire et Industrielle, Equipe de recherche Qualité Aromatique des Aliments, ENITIAA, Rue de la Géraudière, 44322 Nantes Cédex 3, France.
J Agric Food Chem. 2006 May 3;54(9):3391-401. doi: 10.1021/jf053001p.
The odorant volatile compounds of raw salmon and smoked salmon have been investigated by two gas chromatography-olfactometry methods (frequency detection and odorant intensity) and gas chromatography-mass spectrometry. After simultaneous steam distillation-solvent extraction with diethyl ether and the recovery of the aromatic extract in ethanol, qualitative olfactometric characterization and identification followed by a quantitative assessment of the odorant volatile compounds were carried out. The origin of many odorant compounds of smoked salmon can be attributed to wood smoke. Another part of smoked salmon aroma is due either to the odorant compounds of the raw fish flesh or to an evolution of fish flesh aroma thanks to the smoking process conditions. Forty-nine odorant compounds have been identified in fresh salmon and 74 in smoked salmon. Carbonyl compounds, such as heptanal or (E,Z)-2,6-nonadienal, show a high detection frequency and odorant intensity in unsmoked fish, giving the flesh its typical fishy odor. For smoked salmon, phenolic compounds, such as cresol or guaiacol, and furanic compounds seem to be responsible for the smoked odor.
已通过两种气相色谱 - 嗅觉测定法（频率检测和气味强度）以及气相色谱 - 质谱法对生三文鱼和烟熏三文鱼的挥发性气味化合物进行了研究。在用乙醚进行同时蒸馏 - 溶剂萃取并将芳香提取物回收至乙醇中后，进行了定性嗅觉特征分析和鉴定，随后对挥发性气味化合物进行了定量评估。烟熏三文鱼的许多气味化合物的来源可归因于木烟。烟熏三文鱼香气的另一部分要么归因于生鱼肉的气味化合物，要么归因于由于烟熏工艺条件导致的鱼肉香气演变。在新鲜三文鱼中已鉴定出49种气味化合物，在烟熏三文鱼中鉴定出74种。羰基化合物，如庚醛或（E，Z）-2,6 - 壬二烯醛，在未烟熏的鱼中显示出高检测频率和气味强度，赋予鱼肉典型的鱼腥味。对于烟熏三文鱼，酚类化合物，如甲酚或愈创木酚，以及呋喃类化合物似乎是烟熏气味的来源。
