Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation

The carbonyl function of volatile aldehydes is discussed from methodological point of view (reactivity and analysis method). From this presentation, an inventory of volatile aldehydes recovered in smoked fishes are carried out. Then, the different pathways possible for the formation of these molecules are explained in order to better understand their occurence in smoked fish aroma. Maillard reactions for the “smoked” aroma and lipid oxidation for “fishy” aroma are the two main pathways of creation of odorant volatile aldehydes. Each odorant aldehyde recovered in smoked fish is characterized by its descriptors, its odour thresholds and its origins are investigated. Volatile aldehydes in smoked fishes are also studied according to the others organoleptic roles that they play in this kind of food matrices especially about their contribution in organoleptic properties of smoked products. Finally, the toxicity of several aldehydes identified in smoked fishes is discussed in order to assess their roles in smoked fish safety.