Sensory and Instrumental Assessments of the Ripening Process of Anchovy (Engraulis encrasicholus)

Sensory and instrumental assessments of anchovy ripening were carried out on samples from the same process at three different ripening stages, in an attempt to establish a relationship between sensory and analytical profiles. Screening of the potent volatiles by aroma extract dilution analysis (AEDA) in the three anchovy samples showed no significant differences between 4 and 8 months of ripening, while the sensory profiles differed in relation to the development of typical ripened aroma notes after 8 months. Results were consistent with a high contribution of highly volatile aldehydes to the desired matured aroma of the final product, as supported by a previous investigation. Ripening at 18°C is recommended for the best control of the process. Static headspace sampling methods can provide a means of objectively assessing the process using compounds, for example, acetaldehyde or 3-methyl butanal as indicator volatiles.