Qualitative and semi‐relative quantitative changes in flavor profiles associated with the storage of raw sardine ( Sardina pilchardus ) were investigated. A sensory panel generated a list of 20 odorant descriptors of raw sardine. Forty‐seven volatile components were identified by gas chromatography‐mass spectrometry and were quantified by gas chromatography‐flame ionization detector (GC‐FID). Among them, 34 were highlighted as potent odorants using an olfactometric method. (E,E)‐2,4‐octadienal, E‐2‐penten‐1‐ol and 2,3‐butanedione are the most potent odorants of raw sardine. The odor‐active compounds responsible for oxidized flavors increased during storage, whereas sulfur‐containing compounds associated with marine odors decreased. These results could be related to the increase in rancidity aroma and the decrease in marine/iodized aroma identified by the sensory panelists in stored raw fish.
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Prost et al. (2004) studied this question.
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