Influence of smoking on the volatiles profile of Arius parkii, Cyprinus carpio and three selected Sciaenidae family fish species

Abstract

The impact of smoking on the volatile components of five fish species via a two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF-MS) was studied. Among these, C. carpio was found to be the most susceptible to deterioration. The experimental results affirmed that: fresh fish flavors are delicate, aroma/odor production via smoking depends on the fish specie involved and that industrial processes with heat application may affect fresh fish odor-active components. It further indicated the possibility of smoking to bring about the contribution of volatile compounds from wood smoke, production of off-flavors and/or increase the levels of some harmful compounds in fish.