ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Sockeye and pink salmon were canned according to constant and variable temperature retort processes. A total of 102 volatile constituents were detected by gas chromatography-mass spectrometry. Based on principal component analysis (PRIN) applied to the different classes of volatiles, PRIN1 explained 72.2% of variation and was significant (P 〈 0.0001) for species differentiation. PRIN2 and PRIN4 extracted smaller variations (14.5% and 3.1%, respectively) but were significant (P 〈 0.05 and P 〈 0.01, respectively) for differences in retort regimes. However, sensory panelists did not find flavor differences between retort modes. Olfactometry revealed that aldehydes, sulfurs, and ketones constituted the major volatile classes of aroma-impact constituents in canned sockeye salmon.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb15952.x
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