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

Authors

  • 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

DOI:

https://doi.org/10.15578/squalen.105

Keywords:

hoki oil, orange roughy oil, purging system, volatile flavour compounds

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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Published

2014-12-07

Issue

Vol. 9 No. 2 (2014): August 2014

Section

Articles

License

Creative Commons License
Squalen Bulletin Marine Fisheries Postharvest Biotechnology by Balitbang Kelautan dan Perikanan is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Based on a work at http://www.bbp4b.litbang.kkp.go.id/squalen-bulletin.