Static headspace analysis-olfactometry (SHA-O) of odor impact components in salted-dried white herring (Ilisha elongata)

摘要: Abstract The odorous components of salted-dried white herrings from different treatment conditions were determined by static headspace analysis-olfactometry (SHA-O). Fish samples purchased two locations, manufactured methods, for consecutive years, and investigated at (raw steamed). Twenty-seven compounds found among the fish products including alcohols (3), aldehydes (7), miscellaneous (2), ketones other N -containing (4), O (1), S (7). Seven potent 3-methylbutanal (almond-like), methanethiol (decay vegetable-like), dimethyl trisulfide (fried garlic, onion-like), hydrogen sulfide (rotten egg-like), trimethylamine (fishy, oil-like) bis(methylthio)methane garlic/onion-like), ( Z )-4-heptenal (fatty, grease-like) identified. majority them did not have significant difference treatments p  > 0.05). Other less may contribute to odor a due their differences in distribution potency. Statistically, only location method × period interaction major impacts on magnitude odorants