Dynamic Headspace Analysis of Volatile Aroma Compounds of Fresh and Deteriorated Mackerel(Scomber scombrus).

Abstract

Volatile aroma compounds of mackerel samples (fresh, and frozen then stored for 5 days at 15 +/- 2�C (FR) were analyzed by a dynamic headspace concentrator/GC/MS method. Compounds tentatively identified by MS were confirmed by comparing their MS and GC retention times to those of std. compounds. Out of 65 peaks, 26 different volatile compounds were identified. Among the identified compounds were 4 aldehydes, 3 ketones, 10 alcools, 2 esters, 3 alkanes, 3 sulfur-contg. compounds and an acid. The aldehydes, ketones, alcools, esters and alkanes generally give fresh fish aroma, whereas sulfur-contg. compounds and acids give off-odors in mackerel. Although no sulfur-contg. compounds were found in fresh mackerel, approx. 74 % of the abs. peak area was occupied by dimethyl disulfide alone in FR mackerel.