Characterisation of the key odorants in a squid broth (Illex argentinus)

- The flavour of cooked squid was analysed by gas chromatography-olfactometry.
- The aromatic active compounds were identified by means of GC-GC-O-MS.
- The most important odorants of cooked squid were quantified.
- With the quantitative data, odour activity values were calculated.
- Based on odour activity values, 2-acetyl-1-pyrroline is the key compound.

The characteristic flavour of cooked squid has been studied by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) in order to identify and quantify the compounds responsible for this aroma. Squid meat (Illex argentinus) was boiled in water and the volatile compounds of this soup were isolated with different sample preparation techniques. 2-Acetyl-1-pyrroline was identified for the first time in squid aroma and turned out to be the key odorant. In addition, 3-(methylthio)propanal, 2-furfurylthiol, 2-methyl-3-furanthiol, sotolon, furaneol and butyric acid were also found to be important odorants present in the cooked squid extract.