Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality

Le résumé fourni par la source

This is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality. Ten aroma attributes were identified and rated by sensory descriptive analysis. 47 and 50 volatile compounds were identified by two aroma extraction methods (SPME, SAFE) combined with GC–MS, respectively. 27 potential key aroma-active compounds were quantitated and further screening through AEDA and OAV calculation. Finally, 21 key aroma active compounds (OAV > 1, FD ≥ 9) were screened, including butanal, hexanal, ( Z )-4-heptenal, ( Z )-2-penten-1-ol, 2-nonanone, nonanal, 1-octen-3-ol, 2-ethyl-1-hexanol, benzaldehyde, acetic acid and other compounds. Recombination and omission tests verified that these compounds played an important role in the overall aroma profile of different caviar samples. The different contribution of key volatile aroma compounds to the overall aroma system of caviar resulted in the difference of caviar flavor quality. • Comprehensive analysis of the aroma composition of different caviar sample. • Odor characteristics of caviar were determined based on GC-O and sensory evaluation. • 21 key volatile flavor compounds were screened by OAV value and FD factor analysis. • Recombination and omission experiments verified the contributions of key volatiles.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.