Identification of Volatile Aroma Compounds from Oxidized Frozen Whitefish (Coregonus clupeaformis)

Abstract

Volatile compds collected on Tenax GC at 21� from oxidized whitefish (Coregonus clupeaformis) were sepd by fused silica capillary GC and identified by MS and retention indexes. The major volatile compds found in oxidized whitefish that were absent in freshly caught whitefish, included (E,z)- and (E,E)-2,4-heptadienal, (E,Z)- and (E,E)-2,4-decadienal, pentanal, (Z-E)- and (E,E)-3,5-octadien-2-one, (Z,E)- and (E,E)-3,5-nonadien-2-one, 3-octen-2-one, 1-penten-3-one, 2,3-pentanedione and 1-pentadecene. Hexanal (40 % total peak area) was the most abundant volatile compd in oxidized whitefish, and much smaller amts were found in fresh whitefish. (Z)-4-heptenal, a compd reported to be responsible for the off-flavor that develops in frozen stored cod (Gadus morhua) was not found in oxidized whitefish.