Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot

• DOI: 10.1002/ffj.3676
• Publication Date: 2021-09-19T16:49:02Z
• Authors: Man Zhang; Mengfei Chen; Suhui Xing
• Keywords: Crucian carp; Flavour; Decanal; Umami; Water activity; Nonanal; Octanal

Abstract Fish soup was usually prepared in electrical stewpot instead of traditional purple clay due to its convenience nowadays; however, fish at a high temperature for long time resulted flavour deterioration. The profile crucian carp modes (traditional (TS) and commercial ceramic (CS)) low (electrical with modulation (TM 1 ‐TM 6 )) studied by sensory evaluation, gas chromatography‐mass spectrometry (GC‐MS) GC‐MS/olfactometry (GC‐MS/O). Results indicated that TM 2 (heating rate 2.44°C/min, constant 20 min, 90°C, 60 min) had favourable characteristic stronger cooked fatty aroma lower off‐flavour. Twenty‐six odorants were identified GC‐MS/O. Of these, 8 odour‐active compounds presented odour activity values (OAVs) greater than 1, several aldehydes 1‐octen‐3‐ol contributing as important soup. samples exhibited higher OAVs these compared CS other samples. umami‐taste amino acids accounted proportion TS correlation analysis between characteristics through partial least squares regression (PLSR) octanal, decanal significantly positively associated note. Heptanal, (E,E)‐2,4‐decadienal linked (E,E)‐2,4‐Decadienal showed significant negative fishy odour.