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 f...

Comparison of odor-active volatile compounds of fresh and smoked salmon.

Volatile components in fresh-picked blue crabmeat and processing byproduct were compared by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry (SDE/GC/MS). Compounds were identified in crabmeat (771 and by-product (80) of which 58 were common to both. Some compounds 154) were identified for the first time in crab. Trimethylamine, four alkanes (C15–C17, C19), and indole were highest (> 50 ng/g)) in crabmeat, while trimethylamine, carbon disulfide, dimethyltrisulfide, two alkanes (C15 and C17), geranylacetone, and 1–dodecanol were highest in by-product. Of compounds from both samples, 23 were higher in by-product and 7 were higher in the meat. Crab processing by-product may be a good source for volatile flavor recovery.

Volatile Components in Blue Crab (Callinectes sapidus) Meat and Processing By-Product

Volatile compounds in snow crab cooker effluent (SCCE) and effluent concentrate (EC) were compared by simultaneous steam distillation-solvent extraction/gas chromatography/mass specirometry (SDE/GC/ MS). Volatile compounds (122) were detected in both samples. Of these, 97 were positively identified, composed mainly of nitrogen-and sulfur-containing compounds, aromatic hydrocarbons, aldehydes, ketones, furans, and alcohols. A total of 101 compounds were detected in the cooker effluent, and 90 were detected in the concentrate. Amounts of sulfur- and nitrogen-containing compounds were 44 and 7.3 times higher, respectively, in EC.

Volatile Flavor Components in Snow Crab Cooker Effluent and Effluent Concentrate

Analysis of saltwater Pacific salmon (Onchorynchus sp.) showed that sufficient concentrations of bromophenols were present in saltwater salmon to provide sea-, brine-, or iodine- like flavor notes, but the compounds were virtually absent in spawning run ocean and prime condition Great Lakes freshwater salmon. Octanol/water partition coefficients revealed that bromophenols would be readily absorbed by fish from the diet. Analysis of marine fish, crustaceans, and molluscs also revealed notable concentrations of bromophenols in all samples. Only sporadic, low concentrations of bromophenols were found in freshwater fish. The data support the hypothesis that simple bromophenols are widely distributed in marine species via the food chain.

Bromophenol Distribution in Salmon and Selected Seafoods of Fresh‐ and Saltwater Origin

Sensory evaluation of claw and lump crabmeats by sniffing indicated no aroma difference (p > 0.05); however, differences (p 0.05). Aroma notes found to have highest intensity in both meats were: meaty/salty/soy sauce [3-(methylthio)-propanal], sweet/fruity, metallic/rubber/gasoline, nutty/popcorn [2-acetyl-l-pyrroline], nutty/popcorn, pine/sweet/hay/dry seaweed, and mushroom/solvent.

Cooked Blue Crab Claw Meat Aroma Compared with Lump Meat

Nineteen alcohols have been identified in a crab extract, two of them being discovered for the first time in a food system: 3,5,5-trimethyl-1-hexanol, and 1-methyl-cycohexanol

I. Flament

Papers

Analysis of boiled crab meat flavour: identification of new alcoholic constituents.