GC–MS-Olfactometric characterization of key odorants in rainbow trout by the application of aroma extract dilution analysis: Understanding locational and seasonal effects

The effect of seasonal and regional differences of rainbow trout on its aroma and aroma-active profile was investigated. Solvent-assisted flavor evaporation (SAFE) procedure was employed for the aroma extraction while Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) were utilized to assess the aroma-active substances. The olfactometric analysis indicated seasonal and regional differences in the aroma-active compounds contributing to the characteristic odours of the trout samples and the compounds were more intense in autumn and winter. The strongest aroma-actives were hexanal (green), acetoin (buttery, green), limonene (citrus), 2-hexanol (green, pungent) and 1-octen-3-ol (oily, mushroom). The findings of this study can provide useful information for the selection of rainbow trout based on the seasons and locations in terms of marketing and consumer preference.