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Sunday 7 August 2016

Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part I: Case of aquaculture water from earthen-ponds farming

Food Chemistry
Volume 210, 1 November 2016, Pages 623–630

  • a Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestrasse 9, 91054 Erlangen, Germany
  • b Department Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Str. 35, 85354 Freising, Germany
  • c Agricultural Biochemistry Department, Faculty of Agriculture, Ain Shams University, P.O. Box 68, Hadayek Shobra, 11241 Cairo, Egypt
Received 8 March 2016, Revised 3 May 2016, Accepted 4 May 2016, Available online 6 May 2016
doi:10.1016/j.foodchem.2016.05.030
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Highlights

•
First report of odorants by AEDA in Germany rainbow trout aquacultural water.
•
Orthonasal sensory evaluation and instrumental investigation of odour substances.
•
Identification of 47 odour-active constituents in samples.
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Potent odours include furaneol, vanillin, (E)-4,5-epoxy-(E)-2-decenal, and skatole.

Abstract

Comprehensive analyses were accomplished to explore the odorous molecules responsible for off-odour development in earthen-ponds rainbow trout (Oncorhynchus mykiss) aquaculture farming in Germany. In this part of the study, water odorants were extracted using solvent-assisted flavour evaporation (SAFE); then, extracts were analysed by one- and two- dimensional high resolution gas chromatography coupled with olfactometry and mass spectrometry using two columns with different polarity (DB-FFAP and DB-5). Aroma extract dilution analysis (AEDA) of the solvent extract samples revealed 54 odorants, and 47 of them were identified. In this study, a series of compounds is described for the first time in German earthen-ponds rainbow trout aquaculture water including, amongst others, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol), vanillin, (E)-4,5-epoxy-(E)-2-decenal, 4-ethyloctanoic acid, 3-methylindole (skatole), 5α-androst-16-en-3-one (androstenone), and 2-(2-butoxyethoxy) ethanol. Moreover, the sensory experiment indicated that (E)-4,5-epoxy-(E)-2-decenal, (E,E)-2,4-octadienal, and 1-octen-3-one are the main contributors to the metallic, cucumber, and mushroom notes of the samples.

Keywords

  • Aroma extract dilution analysis;
  • Solvent-assisted flavour evaporation;
  • Gas chromatography-olfactometry;
  • Odour-active compounds;
  • Off-odour;
  • Rainbow trout
Corresponding author at: Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestrasse 9, 91054 Erlangen, Germany.
© 2016 Elsevier Ltd. All rights reserved.
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