Clarification of fish odor components and suppression by cooking

鱼的气味被认为来自胺，如三甲胺。然而，其他化合物也会产生鱼腥味。本研究采用气相色谱-质谱联用技术（GC-MS）和气相色谱-气味分析技术对鱼腥味成分进行分析，以阐明鱼腥味成分的结构、数量和形成机理。研究了抑制鱼腥味形成的烹调方法。以沙丁鱼为样本鱼。采用固相微萃取法（SPME）捕获新鲜或变质鱼的气味成分。然后，将纤维注入气相色谱，采用气相色谱-质谱联用和气相色谱-嗅觉法分析纤维的气味成分。在变质鱼中，三甲胺仅在鱼样pH值高于9时才被检测到，说明三甲胺不是鱼腥味的关键化合物。气相色谱嗅觉法发现一些羰基化合物和醇有难闻的气味。其中2,3-戊二酮、己醛、1-戊-3-醇为主要化合物。由于这些化合物来源于脂质，人们认为与含有抗氧化成分的食物或调味料一起烹饪可以抑制鱼的气味。

Fish odor is thought to come from amines such as trimethylamine. However, other compounds also contribute to fish odor. In this research, fish odor components were analyzed by gas chromatography -mass spectrometry (GC-MS), and GC-olfactometry in order to clarify the structures, amounts, and formation mechanism of fish odor components. The cooking way to suppress the formation of fish odor was also developed.Sardine was used as the sample fish. The odor components of fresh or deteriorated fish were trapped by solid-phase microextraction (SPME) fiber. Then, the fiber was injected to GC and the odor components were analyzed by GC-MS and GC-olfactometry. In the deteriorated fish, trimethylamine was detected only when the pH of fish sample was higher than 9, suggesting that trimethylamine is not the key compound of fish odor. In GC-olfactometry some carbonyl compounds and alcohols were found to have unpleasant odor. Especially, 2,3-pentanedione, hexanal, 1-penten-3-ol were major. Since these compounds were derived from lipids, it is thought that cooking with foods or seasonings containing antioxidant components can suppress the fish odor.