Summary:
Volatile compounds in cold smoked salmon products were identified by gas chromatography to study their suitability for rapid detection as indicators to predict sensory quality evaluated by quantitative descriptive analysis. Smoked salmon odor contributed by guaiacol, boiled potato- and mushroom-like odors characteristic of fish lipid degradation and sweet odors associated with the microbial metabolites 3-methyl-butanal and 3-hydroxybutanone were the most intense odors. Other key volatiles were present in high levels but contributed less to the odors. These included furan-like compounds originating from the smoking, spoilage compounds like ethanol, 3-methyl-1-butanol, 2-butanone, and acetic acid along with oxidatively derived compounds like 1-penten-3-ol, hexanal, nonanal and decanal . Partial least square regression models based on data from storage studies of cold smoked salmon from Iceland and Norway verified that selected key volatile compounds performed better as predictors to explain variation in sensory attributes (smoked, sweet / sour rancid and off odor and flavor) than traditional chemical and microbial variables.