Investigation the aroma and aroma-active compounds in red mullet (Mullus barbatus Linnaneus, 1758) and the effects of different cooking processes on these compounds

In this study, aroma composition and aroma-active compounds of the red mullet fishes provided from Eastern Mediterranean sea were analyzed. Moreover, the effects of two different cooking methods (steam cooking and baking) on the aroma and aroma-active compounds were determined by GC-MS-O technique. The extraction of the aromas was made by solvent assisted flavor extraction (SAFE) method. The aroma extract dilution analysis (AEDA) is used in the determination of aroma-active compounds. Totally, 26 aroma compounds were detected in the fresh red mullet fishes by GC-MS. The most important group of the volatiles was alcohols according to the amount and variety. Furthermore, 27 volatile compounds were determined both in the steam cooked and baked red mullet fishes. The results of olfactometric analysis showed that there were 8 aroma-active compounds in the fresh fishes. Decanal which gives the green odor note was the most significant aroma-active compound in the fresh red mullet samples. The most dominant aroma active compound in the cooked fishes was the 1-octen-3-ol which is the responsible from the mushroom like odor. Additionally, the compounds originated from the fat oxidation caused a remarkable effect on the aroma of the cooked red mullet samples. It is concluded that the aroma of baked fishes was more intense and their AS values of aroma active compounds were higher than steam cooked fishes.