Table 2.
Characteristic odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) by GC-O (n = 6).
| Peak N. | RI | Compound | Odor intensity | Odor description | Sniffing | Concentration |
|---|---|---|---|---|---|---|
|
|
|
|||||
| Period (min) | (ng/g) | |||||
| 4 | 1094 | Hexanal | 1 | Fishy, grassy, leafy, green | 0.14 | 192.7 ± 2.3 |
| 9 | 1289 | Octanal | 3 | Grassy, leafy, green | 0.26 | 36.74 ± 0.60 |
| 10 | 1243 | (Z)-4-Heptenal | 2 | Fishy, grassy, leafy, green | 0.2 | 38.38 ± 0.91 |
| 15 | 1536 | (E)-2-Nonenal | 1 | Fishy, fatty, cucumber, green | 0.23 | 21.81 ± 1.10 |
| 27 | 1159 | 1-Penten-3-ol | 1 | Fishy, grassy | 0.2 | 48.03 ± 1.54 |
| 30 | 1437 | 1-Octen-3-ol | 4 | Fishy, fatty, mushroom, grassy | 0.25 | 50.77 ± 1.59 |
| 43 | 808 | Trimethylamine | 4 | Fishy | 0.1 | 273.85 ± 4.13 |
| 46 | 1233 | 2-Pentylfuran | 1 | Fishy, grassy | 0.13 | 30.40 ± 0.47 |
| 2 | 945 | 2-Methylpropanal | 3 | Nutty, malty, burnt | 0.17 | 11.31 ± 0.31 |
| 6 | 1189 | Heptanal | 1 | Nutty, burnt | 0.07 | 27.55 ± 0.33 |
| 12 | 1429 | (E)-2-Octenal | 3 | Roast, fatty | 0.24 | 23.50 ± 0.89 |
| 16 | 1587 | 2,6-Nonadienal | 3 | Roast, waxy | 0.04 | 17.16 ± 1.32 |
| 34 | 1008 | 2,3-Butanedione | 1 | Sweet, caramel | 0.13 | 1227.58 ± 22.92 |
| 35 | 1074 | 2,3-Pentanedione | 1 | Sweet, caramel, malty, buttery | 0.17 | 233.13 ± 4.17 |
| 44 | 986 | 2-Ethylfuran | 1 | Sweet | 0.04 | 166.31 ± 2.04 |
| 55 | 1975 | 2-Acetylpyrrole | 4 | Nutty, walnut, bread | 0.08 | 46.92 ± 3.29 |
| 7 | 1324 | (E)-2-Heptenal | 3 | Raw fish | 0.19 | 6.74 ± 0.35 |
| 17 | 1591 | (E,E)-2,4-Octadienal | 3 | Cooked meat, sweet | 0.23 | 7.22 ± 0.99 |
| 31 | 1477 | 2-Ethyl-1-hexanol | 3 | Raw fish, green | 0.11 | 32.17 ± 1.16 |
| 49 | 1326 | N,N-dimethylformamide | 3 | Raw fish | 0.14 | 23.01 ± 1.18 |
| 50 | 1473 | 2-Ethyl-1-hexanethiol | 4 | Cooked fish | 0.1 | 7.34 ± 0.46 |
| 52 | 1652 | 2-Acetylthiazole | 4 | Meaty, roast, nutty, sulfur | 0.33 | 45.39 ± 0.59 |
| 53 | 1773 | Dibutylformamide | 4 | Crab meat | 0.08 | 33.68 ± 3.03 |
| 13 | 1495 | 2,4-Heptadienal | 3 | Fatty, hay, fishy | 0.19 | 10.02 ± 0.51 |
| 20 | 2144 | Hexadecanal | 2 | Fatty | 0.12 | 4439.58 ± 47.09 |
| 23 | >2300 | (Z)-13-Octadecenal | 1 | Fatty | 0.18 | 141.93 ± 3.58 |
| 68 | >2300 | n-Hexadecanoic acid | 1 | Fatty | 0.12 | 1491.32 ± 25.08 |
| 11 | 1391 | Nonanal | 3 | Geranium, plastic, marine | 0.04 | 50.05 ± 1.22 |
| 14 | 1531 | Benzaldehyde | 1 | Bitter almond, woody, burnt | 0.01 | 52.63 ± 0.96 |
| 59 | 2300 | 2,4-Bis(1,1-dimethylethyl)-phenol | 1 | Paint | 0.15 | 127.58 ± 5.20 |
| 66 | 1441 | Acetic acid | 3 | Sour | 0.16 | 47.62 ± 0.14 |
1 = very weak odor intensity; 2 = moderate intensity; 3 = strong intensity; and 4 = very strong intensity.
GC–O = gas chromatography–olfactometry; RI = retention index.