Determination of Potent Odorants in Ripened Anchovy (Engraulis encrasicholus L.) by Aroma Extract Dilution Analysis and by Gas Chromatography-Olfactometry of Headspace Samples

The potent odorants of ripened anchovy were evaluated by aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCO-H). For AEDA, volatiles were isolated by direct solvent extraction followed by sublimation in vacuo to recover solvent plus volatile constituents. Methional and (Z)-l,5-octadien-3-one were the most potent odorants among eighteen odorants in the flavor dilution range of 10-1000. Eleven odorants were detected by GCO-H of 20 mL headspace samples of ripened anchovy equilibrated at 35°C. Results of GCO-H were in good agreement with those of AEDA in that methional and (Z)-l,5-octadien-3-one were perceived at the small headspace samples of ripened anchovy (1 mL). Based on results of GCO-H, acetaldehyde, 3-methyl-butanal and 3-methylropanal were the most intense odorants among the highly volatile constituents of ripened anchovy.