Research

Analysis of Late Odor in Canned Pink Salmon

Problem: The objective of this research is to identify the chemical compound(s) responsible for the ‘late odor’ characteristics described through expert sensory analysis of heavily watermarked canned salmon. This research builds on our previous study where we characterized the volatiles of canned pink salmon and tested an electronic nose for differentiating product quality grades.

Approach: With the assistance of the Canadian Food Inspection Agency, National Sensory and Chemical Indicators Sector, we will quantify and elucidate the chemical structures of the late-odor compounds using gas chromatography coupled to an olfactometry system. At FITC, we will correlate the results of this analysis of quantification of the volatiles using static headspace analysis coupled to GCMS.
Results: In conclusion, two separate analytical methods were used to determine the chemical structure of the odorants responsible. Neither technique led to the elucidation of the chemical structure of the late-odor odorants.

Publications:
Chantarachoti, J., Oliveira, ACM., Himelbloom, BH., Crapo, CA. & McLachlan, DG. 2006. Portable electronic nose for detection of spoiling Alaska pink salmon (Oncorhynchus gorbuscha). J. Food Sci. 71(5): S414-S421.
Oliveira, ACM., Crapo, CA., Himelbloom, BH., Vorholt, C. & Hoffert, J. 2005. Headspace gas chromatography-mass spectrometry and electronic nose analysis of volatile compounds in canned Alaska pink salmon having various grades of watermarking. J. Food Sci. 70(7): S419-426.
Presentations.
Oliveira, ACM., Crapo, C., Himelbloom, BH., Hoffert, J. & Vorholt, C. 2004. Headspace analysis of volatiles compounds in canned wild Alaska pink salmon at various degrees of watermarking. WEFTA Annual Meeting,  Lubeck, Germany.

Contact person: Dr. Alexandra Oliveira email: acoliveira@alaska.edu