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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
G. J. Shaw
Food Technology Department, Massey University, Palmerston North, New Zealand, 3 Crown Research Institute, Palmersto North, New Zealand
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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IDENTIFICATION OF VOLATILE FLAVOUR COMPOUNDS OF HOKI (Macruronus novaezelandiae) AND ORANGE ROUGHY (Hoplostethus atlanticus) OILS Hari Eko Irianto; Carmen C. Fernandez; G. J. Shaw
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 2 (2014): August 2014
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v9i2.105

Abstract

Identification of volatile flavour compounds of hoki (Macruronus novaezelandiae) and orange roughy (Hoplostethus atlanticus) oils has been carried out.  Flavour compounds were extracted by a purging system and collected using a porous polymer Tenax TA trap.  The gas chromatography-mass spectrometry (GC-MS) was used to identify the volatile flavour compounds.  The predominant compounds contributing to the volatile flavour of hoki oil were methyl ethyl benzoate, ethyl benzoate and 1,1-dimethylethyl-2-propionic acid.  Meanwhile, the main volatile flavour components of orange roughy oil were toluene, cyclohexane, 1,1-dimethylethyl-2-methyl propionic acid and tetrachloroethane.  
Co-Authors Carmen C. Fernandez Hari Eko Irianto