Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Vol 9, No 2 (2014): August 2014

IDENTIFICATION OF VOLATILE FLAVOUR COMPOUNDS OF HOKI (Macruronus novaezelandiae) AND ORANGE ROUGHY (Hoplostethus atlanticus) OILS

Hari Eko Irianto (Research Center for Marine and Fisheries Product Processing and Biotechnology, Indonesia and Research Center for Fisheries Management and Conservation)
Carmen C. Fernandez (Food Technology Department, Massey University, Palmerston North, New Zealand, 3 Crown Research Institute, Palmersto North, New Zealand)
G. J. Shaw (Food Technology Department, Massey University, Palmerston North, New Zealand, 3 Crown Research Institute, Palmersto North, New Zealand)

Article Info

Publish Date
07 Dec 2014

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.  

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Journal Info
Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Website

Abbrev

squalen

Publisher

Pusat Litbang Daya Saing Produk dan Bioteknologi Kelautan dan Perikanan

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

Description

Squalen publishes original and innovative research to provide readers with the latest research, knowledge, emerging technologies, postharvest, processing and preservation, food safety and environment, biotechnology and bio-discovery of marine and fisheries. The key focus of the research should be ...