Exploration of Key Flavor Compounds in Five Grilled Salmonid Species by Integrating Volatile Profiling and Sensory Evaluation.

ABSTRACT: Background/Objectives: Salmonid species are globally popular and widely consumed in Japan, especially when grilled. Understanding their flavor characteristics from sensory and compositional perspectives is essential to improve the quality of processed salmonid products. However, scientific knowledge in this area remains limited. This study aimed to explore compounds contributing delicious flavor of grilled salmon by performing correlation analysis between sensory evaluation and volatile profiles of five grilled salmonid species. Methods: To characterize each sample, sensory evaluation using paired comparisons and comprehensive analysis of volatile compounds by gas chromatography/mass spectrometry (GC/MS) were conducted. To select compounds strongly associated with the "delici

SUBMITTER: Mori Y 

PROVIDER: S-EPMC12844265 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature