The effect of regi̇ons and seasons on the composition of flavors in water and fish and removal of odor compounds by mispe technique

In this study, the aroma substances of the rainbow trout aquaculture water and rainbow trout (Oncorhynchus mykiss) samples taken in four different seasons from the trout farms in Adana, Kahramanmaraş and Mersin provinces in 2018-2020 were determined with the help of HS-SPME-GC-MS; the effects of regional and seasonal differences on these compounds were determined. In general, aldehyde compounds were found to be the dominant volatile compounds in water and fish samples. While the seasons were an effect on the aroma compounds of the water samples, the region was no significant effect on these compounds; It was determined that different seasons and regions had an effect on the aroma compounds of fish samples. In addition, aroma-active compounds responsible for the odor of fish samples were determined by GC-MS-Olfactometry technique. Molecular imprinted polymer (MIP) was synthesized for acetophenone compound, which causes odor defect in water and fish samples. Characterization studies of the polymer were performed with FTIR and SEM devices. The acetophenone compound was successfully removed by molecular imprinted solid phase extraction (MISPE) technique. As a result of MISPE, a recovery of 86.5% was obtained for the acetophenone compound. Keywords: Rainbow trout, Aroma-active compounds, HS-SPME-GC-MS, MISPE