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