Cengiz, NurtenGüçlü, GamzeKelebek, HaşimSelli, Serkan2025-01-062025-01-0620230308-81461873-707210.1016/j.foodchem.2022.1351372-s2.0-85143833841https://doi.org/10.1016/j.foodchem.2022.135137https://hdl.handle.net/20.500.14669/2941The 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.eninfo:eu-repo/semantics/closedAccessRainbow troutAromaAroma -active compoundsSolvent -assisted flavor evaporation (SAFE)Aroma extract dilution analysis (AEDA)Article36508872Q1407WOS:000895345400002Q1