Flavor Development in the Ripening of Anchovy (Engraulis encrasicholus L.)

Reda Triqui; Gary A. Reineccius

doi:10.1021/jf00050a037

Flavor Development in the Ripening of Anchovy (Engraulis encrasicholus L.)

Reda Triqui, Gary A. Reineccius

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

43 Scopus citations

Abstract

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.

Original language	English (US)
Pages (from-to)	453-458
Number of pages	6
Journal	Journal of agricultural and food chemistry
Volume	43
Issue number	2
DOIs	https://doi.org/10.1021/jf00050a037
State	Published - Feb 1 1995

Keywords

(E,Z)-2,6-nonadienal
3-methyl-2,4-nonanedione
AEDA
Anchovy
Engraulis encrasicholus
FD chomatogram
aromagrams
flavor
microbial
ripening

Access

10.1021/jf00050a037

Fingerprint Dive into the research topics of 'Flavor Development in the Ripening of Anchovy (Engraulis encrasicholus L.)'. Together they form a unique fingerprint.

Cite this

@article{7fe8f41e773e4d819282bd43fc8b5ebb,

title = "Flavor Development in the Ripening of Anchovy (Engraulis encrasicholus L.)",

abstract = "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.",

keywords = "(E,Z)-2,6-nonadienal, 3-methyl-2,4-nonanedione, AEDA, Anchovy, Engraulis encrasicholus, FD chomatogram, aromagrams, flavor, microbial, ripening",

author = "Reda Triqui and Reineccius, {Gary A.}",

year = "1995",

month = feb,

day = "1",

doi = "10.1021/jf00050a037",

language = "English (US)",

volume = "43",

pages = "453--458",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "2",

}

TY - JOUR

T1 - Flavor Development in the Ripening of Anchovy (Engraulis encrasicholus L.)

AU - Triqui, Reda

AU - Reineccius, Gary A.

PY - 1995/2/1

Y1 - 1995/2/1

N2 - 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.

AB - 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.

KW - (E,Z)-2,6-nonadienal

KW - 3-methyl-2,4-nonanedione

KW - AEDA

KW - Anchovy

KW - Engraulis encrasicholus

KW - FD chomatogram

KW - aromagrams

KW - flavor

KW - microbial

KW - ripening

UR - http://www.scopus.com/inward/record.url?scp=0001577204&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0001577204&partnerID=8YFLogxK

U2 - 10.1021/jf00050a037

DO - 10.1021/jf00050a037

M3 - Article

AN - SCOPUS:0001577204

VL - 43

SP - 453

EP - 458

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 2

ER -

Flavor Development in the Ripening of Anchovy (Engraulis encrasicholus L.)

Abstract

Keywords

Access

Other files and links

Cite this