IDENTIFICATION OF VOLATILE FLAVOUR COMPOUNDS OF HOKI (Macruronus novaezelandiae) AND ORANGE ROUGHY (Hoplostethus atlanticus) OILS
Abstract: Identification of
volatile flavour compounds of hoki (Macruronus novaezelandiae) and orange
roughy (Hoplostethus atlanticus) oils has been carried out. Flavour compounds were extracted by a purging
system and collected using a porous polymer Tenax TA trap. The gas chromatography-mass spectrometry
(GC-MS) was used to identify the volatile flavour compounds. The predominant compounds contributing to the
volatile flavour of hoki oil were methyl ethyl benzoate, ethyl benzoate and
1,1-dimethylethyl-2-propionic acid.
Meanwhile, the main volatile flavour components of orange roughy oil
were toluene, cyclohexane, 1,1-dimethylethyl-2-methyl propionic acid and
tetrachloroethane.
Keywords: hoki oil, orange
roughy oil, purging system, volatile flavour compounds
Author: Hari Eko Irianto,
Carmen C. Fernandez, G. J. Shaw
Journal Code: jpperikanangg140040
