Comparative Characterization of Aroma Compounds in Silver Carp (), Pacific Whiting (), and Alaska Pollock () Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies.

Aroma compounds in three surimi samples, made from freshwater silver carp () and saltwater Pacific whiting () and Alaska pollock (), were characterized by aroma extract dilution analysis, odor activity value, and odor recombination study. Results demonstrated that the most potent aroma-active compounds in the surimi were hexanal, ()-4-heptenal, ()-4-decenal, (,)-2,6-nonadienal, (,)-2,4-nonadienal, (,)-2,4-decadienal, (,)-2,4-decadienal, (,,)-2,4,6-nonatrienal, (,,)-2,4,7-tridecatrienal, and ()-4,5-epoxy-()-2-decenal, contributing fishy, green, oily, or metallic odors. The other aroma contributors in surimi were 1-octen-3-one, 1-octen-3-ol, dimethyl disulfide, dimethyl trisulfide, and methional. 2-Acetyl-1-pyrroline, giving a typical popcorn note, could also be an important aroma contributor as a result of the high flavor dilution factor. Pacific whiting and Alaska pollock surimi samples both had higher levels of dimethyl trisulfide and methional, whereas the silver carp surimi sample had more (,)-2,4-decadienal. In general, the silver carp surimi sample had more aldehydes contributing stronger "river water, fishy" and "grassy, green" aromas. In contrast, saltwater surimi showed stronger "sea breeze-like" and "sulfur-like" odors.