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Effect of storage time on raw sardine (Sardina pilchardus) flavour and aroma quality.

Author(s) : PROST C., HALLIER A., CARDINAL M., et al.

Type of article: Article

Summary

Qualitative and semi-relative quantitative changes in flavour profiles associated with the storage of raw sardine (Sardina pilchardus) were investigated. A sensory panel generated a list of 20 odorant descriptors of raw sardine. Forty-seven volatile components were identified by gas chromatography-mass spectrometry and were quantified by gas chromatography-flame ionization detector them, 34 were highlighted as potent odorants using an olfactometric method. (E,E)-2,4-octadienal, E-2-penten-1-ol and 2,3-butanedione are the most potent odorants of raw sardine. The odour-active compounds responsible for oxidized flavours increased during storage, whereas sulphur-containing compounds associated with marine odours decreased. These results could explain the increase in rancidity aroma and the decrease in marine/iodized aroma identified by the sensory panellists in stored raw fish.

Details

  • Original title: Effect of storage time on raw sardine (Sardina pilchardus) flavour and aroma quality.
  • Record ID : 2005-0286
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 69 - n. 5
  • Publication date: 2004/06

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