Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar)

Food Chemistry

Volumn 109, Issue 1, 2008, Pages 184-195

  Jónsdóttir, Rósa ^a   Ólafsdóttir, Gudrún ^b   Chanie, Erik ^c   Haugen, John Erik ^d  

^a Matis ohf Iceland   (Iceland)

^b UNIVERSITY OF ICELAND   (Iceland)

^c Alpha MOS   (France)

^d NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Cold smoked salmon; Electronic nose; Gas chromatography; Quality indicators; Sensory analysis; Volatile compounds

Indexed keywords

1 PENTEN 3 OL; 2 BUTANONE; 3 HYDROXYBUTANONE; 4 PENTENOIC ACID; ACETIC ACID; ALCOHOL; BUTANOL; DECANAL; DECANOIC ACID DERIVATIVE; FURAN; GUAIACOL; HEXANAL; ISOPENTYL ALCOHOL; ISOVALERALDEHYDE; NONANE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; BIOSENSOR; GAS CHROMATOGRAPHY; ICELAND; LIPID DEGRADATION; MICROBIAL METABOLISM; MUSHROOM; NONHUMAN; NORWAY; ODOR; OXIDATION; PARTIAL LEAST SQUARES REGRESSION; POTATO; QUALITY CONTROL; QUANTITATIVE ANALYSIS; SALMON; SENSORY ANALYSIS; SMOKE; TECHNIQUE;

BASIDIOMYCOTA; SALMO SALAR; SOLANUM TUBEROSUM;

EID: 39149118882     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.12.006     Document Type: Article

References (30)

1. Acree, T. & Arn, H. (2004). Flavornet and Human Odour Space, Cornell University, .
2. Cardinal M., Berdague J.L., Dinel V., Knockaert C., and Vallet J.L. Effect of various smoking techniques on the nature of volatile compounds and on the sensory characteristics of salmon meat. Sciences des aliments 17 (1997) 679-696
3. Cardinal M., Cornet J., Sérot T., and Baron R. Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound content. Food Chemistry 96 (2006) 137-146
4. Davidson M., and Cronin F. Medium for the selective enumeration of lactic acid bacteria from foods. Applied Microbiology 26 3 (1973) 439-440
5. Guillén M.D., and Errecalde M.C. Volatile components of raw and smoked black bream (Brama raii) and rainbow trout (Oncorhynchus mykiss) studied by means of solid phase microextraction and gas chromatography/mass spectrometry. Journal of the Science of Food and Agriculture 82 (2002) 945-952
6. Guillén M.D., Errecalde M.C., Salmerón J., and Casas C. Headspace volatile components of smoked swordfish (Xiphias gladius) and cod (Gadus morhua) detected by means of solid phase microextraction and gas chromatography-mass spectrometry. Food Chemistry 94 (2006) 151-156
7. Hansen L.T., Gill T., and Huss H. Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon. Food Research International 28 2 (1995) 123-130
8. Hansen T., Rontved S., and Huss H. Microbiological quality and shelf life of cold-smoked salmon from three different processing plants. Food Microbiology 15 (1998) 137-150
9. Hardy R., McGill A.S., and Gunstone F.D. Lipid and autoxidative changes in cold stored cod (Gadus morhua). Journal of the Science of Food and Agriculture 30 (1979) 999-1006
10. Haugen J., Chanie E., Westad F., Jonsdottir R., Bazzo S., Labreche S., et al. Rapid control of smoked Atlantic salmon quality by electronic nose: Correlation with classical evaluation methods. Sensors and Actuators B 116 (2006) 72-77
11. [ISO] International Organization for Standardization. (1985). Microbiology. General guidance for the enumeration of Enterobacteriacea without resuscitation. MPN technique and colony count technique, 1st ed. 7402. Geneva, Switzerland: International Standard Organisation.
12. [ISO] International Organization for Standardization. (1993). Sensory analysis - general guidance for the selection, training and monitoring of assessors. Part 1: Selected assessors, 8586-1 (pp. 1-10). Geneva, Switzerland: The International Organization for Standardization.
13. [ISO] International Organization for Standardization. (1994). Sensory analysis-identification and selection of descriptors for establishing a sensory profile by a multidimensional approach. 11035. Geneva, Switzerland: The International Organization for Standardization.
14. Joffraud J.J., Leroi F., Roy C., and Berdagué J.L. Characterisation of volatile compounds produced by bacteria isolated from spoilage flora of cold-smoked salmon. International Journal of Food Microbiology 66 (2001) 175-184
15. Josephson D.B., Lindsay R.C., and Stuiber D.A. Variations in the occurrences of enzymically derived volatile aroma compounds in salt- and freshwater fish. Journal of Agricultural and Food Chemistry 32 (1984) 1344-1347
16. Josephson D.B., and Lindsay R.C. c4-heptenal: An influential volatile compound in boiled potato flavour. Journal of Food Science 52 (1987) 328-331
17. Jørgensen L.V., Huss H.H., and Dalgaard P. Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression. Journal of Agricultural and Food Chemistry 49 (2001) 2376-2381
18. Leroi F., Joffraud J.J., Chevalier F., and Cardinal M. Study of the microbial ecology of cold-smoked salmon during storage at 8 °C. International Journal of Food Microbiology 39 (1998) 111-121
19. McGill A.S., Hardy R., Burt J.R., and Gunstone F.D. Hept-cis-4-enal and its contribuino to the off-flavour in cold stored cod. Journal of the Science of Food and Agriculture 25 (1974) 1477-1489
20. Olafsdottir G., Steinke J.A., and Lindsay R.C. Quantitative performance of a simple TENAX-GC adsorption method for use in the analysis of aroma volatiles. Journal of Food Science 50 (1985) 1431-1436
21. Olafsdottir G., Martinsdottir E., Oehlenschläger J., Dalgaard P., Jensen B., Undeland I., et al. Methods to evaluate fish freshness in research and industry. Trends in Food Science and Technology 8 (1997) 258-265
22. Olafsdottir G., Chanie E., Westad F., Jonsdottir R., Thalman C., Bazzo S., et al. Prediction of microbial and sensory quality of cold smoked atlantic salmon (Salmo salar) by electronic nose. Journal of Food Science 70 (2005) S563-S574
23. Olafsdottir G., Jonsdottir R., Lauzon H.L., Luten J., and Kristbergsson K. Characterization of volatile compounds in chilled cod (Gadus morhua) fillets by gas chromatography and detection of quality indicators by an electronic nose. Journal of Agricultural and Food Chemistry 53 (2005) 10140-10147
24. Scholzea B., and Meier D. Characterization of the water-insoluble fraction from pyrolysis oil (pyrolytic lignin). Part I. PY-GC/MS, FTIR, and functional groups. Journal of Analytical and Applied Pyrolysis 60 (2001) 41-54
25. Sérot T., Baron R., Knockaert C., and Vallet J.L. Effect of smoke processes on the content of 10 major phenolic compounds in smoked fillets of herring (Cuplea harengus). Food Chemistry 85 (2004) 111-120
26. Stohr V., Joffraud J.J., Cardinal M., and Leroi F. Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon. Food Research International 34 (2001) 797-806
27. Stone H., and Sidel J.L. Sensory evaluation practices (1985), Academic Press, Inc, Orlando FL p. 311
28. Van den Dool H., and Kratz P.D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. Journal of Chromatography 11 (1963) 463-471
29. Van Spreekens K.J.A. The suitability of Long & Hammer's medium for the enumeration of more fastidious bacteria from fresh fishery products. Archiv fur Lebensmittelhygiene 25 10 (1974) 213-219
30. Varlet V., Knockaert C., Prost C., and Serot T. Comparison of odour-active volatile compounds of fresh and smoked salmon. Journal of the Science of Food and Agriculture 54 (2006) 3391-3401