Flavor development in anchovy (Engraulis encrasicholus) during ripening was investigated by means of aroma extract dilution analysis of samples either commercially processed or ripened on laboratory scale, with and without the addition of microbial inhibitors. Results demonstrated that microbial metabolism contributed no volatiles of sensory significance to the anchovy. The majority of sensorially important volatiles were formed during ripening. Volatiles of importance to anchovy flavor were characterized mainly in two groups: enzymatically generated C8 alcohols and ketones along with (E,Z)-2,6-nonadienal, which contributed plant- and cucumber-like aromas, and autoxi- datively derived C7 to C10 conjugated aldehydes, which imparted fatty and fried fat-like aromas.
- Engraulis encrasicholus
- FD chomatogram