Changes in Flavor Profiles with Ripening of Anchovy (Engraulis encrasicholus)

Reda Triqui, G. A. Reineccius

Research output: Contribution to journalArticlepeer-review

49 Scopus citations

Abstract

Qualitative and relative quantitative changes in flavor profiles associated with ripening of anchovy (Engraulis encrasicholus) were investigated. Samples of commercially processed anchovies were analyzed by gas chromatography (using either a flame ionization, atomic emission, or mass selective detector) and by sniffing of the GC effluent. Qualitative and quantitative differences in aroma profiles, particularly an increase in the concentrations of 2,4-heptadienal and (E,Z)-3,5-octadien-2-one, were associated with the development of the typical flavor obtained after anchovy ripening. Results are consistent with lipid autoxidation during ripening being primarily responsible for aroma development.

Original languageEnglish (US)
Pages (from-to)1883-1889
Number of pages7
JournalJournal of agricultural and food chemistry
Volume43
Issue number7
DOIs
StatePublished - Jul 1 1995

Keywords

  • (E,Z)-2, 6-nonadienal
  • Anchovy
  • Engraulis encrasicholus
  • flavor
  • ripening, 3-methyl-2, 4-nonanedione

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