Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sourcesChemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources
- Other Titles
- Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources
- Authors
- 정향연; 윤소정; 양나은; 윤문연; 홍성준; 조성민; 김경수; 정은주; 김현욱; 신의철
- Issue Date
- Mar-2024
- Publisher
- 한국식품과학회
- Keywords
- Salmon By-product E-nose GC–MS GC–O
- Citation
- Food Science and Biotechnology, v.33, no.4, pp 855 - 876
- Pages
- 22
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- Food Science and Biotechnology
- Volume
- 33
- Number
- 4
- Start Page
- 855
- End Page
- 876
- URI
- https://scholarworks.gnu.ac.kr/handle/sw.gnu/69934
- ISSN
- 1226-7708
2092-6456
- Abstract
- This study identified the aroma profile of salmon by-product for high utilization of by-products, including hydrolysates of head, frame, and skin were treated with reducing sugars and thermal processing. Electronic nose (E-nose) and gas chromatography-mass spectrometry (GC–MS) coupled with gas chromatography–olfactometry (GC–O) were used to analyzed the aroma profile. A total of 140 and 90 volatile compounds were detected through E-nose and GC–MS respectively, and the main volatile compounds were aldehydes. A total of 23 odor active compounds were recognized using GC–O, and 3-methyl-butanal, heptanal, benzaldehyde, octanal, furfural, and methoxy-phenyl-oxime were identified as the aroma of salmon. Using multivariate analysis, the pattern between the pretreated samples and aroma profiles was confirmed, and there were clear separations among the samples. The results of this study provide the aroma profile of salmon by-products and are expected salmon by-products to be used as a potential food source.
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Collections - 농업생명과학대학 > 식품공학부 > Journal Articles
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- 자연과학대학 > Department of Pharmaceutical Engineering > Journal Articles
- 농업생명과학대학 > 동물생명융합학부 > Journal Articles
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