Static headspace analysis-olfactometry (SHA-O) of odor impact components in salted-dried white herring (Ilisha elongata)

The odorous components of salted-dried white herrings from different treatment conditions were determined by static headspace analysis-olfactometry (SHA-O). Fish samples were purchased from two locations, manufactured by two methods, purchased for two consecutive years, and investigated at two conditions (raw and steamed). Twenty-seven odorous compounds were found among the fish products including alcohols (3), aldehydes (7), miscellaneous compounds (2), ketones (3), other N-containing compounds (4), other O-containing compounds (1), and S-containing compounds (7). Seven potent components including 3-methylbutanal (almond-like), methanethiol (decay vegetable-like), dimethyl trisulfide (fried garlic, onion-like), hydrogen sulfide (rotten egg-like), trimethylamine (fishy, fish oil-like) bis(methylthio)methane (fried garlic/onion-like), and (Z)-4-heptenal (fatty, grease-like) were identified. The majority of them did not have significant difference among the different treatments (p > 0.05). Other less potent components may contribute to the odor of a fish due to their differences in distribution and potency. Statistically, only location and method × period interaction have major impacts on the magnitude of the odorants found in salted-dried white herrings (p < 0.05).