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Changes in flavor profiles with ripening of anchovy (Engraulis encrasicholus)
- Triqui, R., Reineccius, G.A.
- Journal of agricultural and food chemistry 1995 v.43 no.7 pp. 1883-1889
- anchovies, Engraulis, ripening, flavor compounds, volatile compounds, odors
- Qualitative and relative quantitative changes in flavor profiles associated with ripening of anchovy (Engraulis encrasicholus) were investigated. Samples of commercially processed anchovies were analyzed by gas chromatography (using either a flame ionization, atomic emission, or mass selective detector) and by sniffing of the GC effluent. Qualitative and quantitative differences in aroma profiles, particularly an increase in the concentrations of 2,4-heptadienal and (E,Z')-3,5-octadien-2-one, were associated with the development of the typical flavor obtained after anchovy ripening. Results are consistent with lipid autoxidation during ripening being primarily responsible for aroma development.