GC-MS-Olfactometric characterization of key odorants in rainbow trout by the application of aroma extract dilution analysis: Understanding locational and seasonal effects

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dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridCENGIZ, NURTEN/0000-0002-6640-4927
dc.contributor.authorCengiz, Nurten
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:07Z
dc.date.available2025-01-06T17:44:07Z
dc.date.issued2023
dc.description.abstractThe effect of seasonal and regional differences of rainbow trout on its aroma and aroma-active profile was investigated. Solvent-assisted flavor evaporation (SAFE) procedure was employed for the aroma extraction while Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) were utilized to assess the aroma-active substances. The olfactometric analysis indicated seasonal and regional differences in the aroma-active compounds contributing to the characteristic odours of the trout samples and the compounds were more intense in autumn and winter. The strongest aroma-actives were hexanal (green), acetoin (buttery, green), limonene (citrus), 2-hexanol (green, pungent) and 1-octen-3-ol (oily, mushroom). The findings of this study can provide useful information for the selection of rainbow trout based on the seasons and locations in terms of marketing and consumer preference.
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Institution of Turkey); [119O604]
dc.description.sponsorshipAcknowledgement We thank TUBITAK (The Scientific and Technological Research Institution of Turkey) for its financial support (Project number: 119O604) . We would also like to acknowledge the rainbow trout farm owners S?leyman Koksalan, Metin Kilincli and Osman Inceogullar? for their help for the supply of the fish samples used in this study.
dc.identifier.doi10.1016/j.foodchem.2022.135137
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid36508872
dc.identifier.scopus2-s2.0-85143833841
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2022.135137
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2941
dc.identifier.volume407
dc.identifier.wosWOS:000895345400002
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectRainbow trout
dc.subjectAroma
dc.subjectAroma -active compounds
dc.subjectSolvent -assisted flavor evaporation (SAFE)
dc.subjectAroma extract dilution analysis (AEDA)
dc.titleGC-MS-Olfactometric characterization of key odorants in rainbow trout by the application of aroma extract dilution analysis: Understanding locational and seasonal effects
dc.typeArticle

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