Characterization of aroma active volatile components in roasted mullet roe

Area of Science:

• Food Chemistry
• Sensory Science
• Analytical Chemistry

Background:

• Mullet roe is a globally consumed delicacy with a distinctive roasted flavor profile.
• Its nutritional importance is recognized, yet its volatile aroma components remain uncharacterized.
• Understanding these components is key to optimizing processing and product quality.

Purpose of the Study:

• To identify and quantify the key volatile compounds responsible for the aroma of roasted mullet roe.
• To investigate the influence of roasting parameters (time and temperature) on aroma generation.
• To elucidate the primary chemical reactions contributing to the characteristic flavor.

Main Methods:

• Headspace-solid-phase microextraction (HS-SPME) for volatile compound extraction.
• Gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA) for odorant identification.
• Comparative analysis of reaction models (water extract, defatted residue) to simulate roasting.

Main Results:

• Acetic acid, methional, hexanoic acid, and benzeneacetaldehyde were potent odorants in raw mullet roe.
• Roasted mullet roe aroma is primarily attributed to 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 5-methyl-2-phenyl-2-hexenal, and sulfurol.
• Roasting time and temperature significantly influence the generation of these aroma compounds.

Conclusions:

• The Maillard reaction is identified as the principal pathway for flavor generation during mullet roe roasting.
• Specific volatile compounds have been pinpointed as key contributors to the desirable savory, rich, and roasted notes.
• This research provides a foundation for understanding and controlling the flavor development in processed mullet roe.