Characterization of aroma active volatile components in roasted mullet roe

Abstract

Mullet roe is a popular global delicacy that derives its unique roasted flavor from several odors, including savory, rich, salty, and fishy attributes. Despite the nutritional significance of mullet roe, studies on their volatile components are yet to be reported. Headspace-solid-phase microextraction coupled with gas chromatography-olfactometry and aroma extract dilution analysis was applied to determine the volatile components of roasted mullet roe. Analysis of roasting time and temperature revealed that both are important parameters on aroma generation. Volatiles, including acetic acid, methional, hexanoic acid, and benzeneacetaldehyde were identified as the most potent odorants of raw mullet roe, while 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 5methyl-2-phenyl-2-hexenal, and sulfurol were the primary odorants in roasted mullet roe. Reaction models using the water extract and defatted residue had the most similar flavor profile to that of roasted mullet roe, with Maillard reaction as the key flavor generator in roasted mullet roe.