Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process

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Abstract
Sockeye and pink salmon were canned according to constant and variable temperature retort processes. A total of 102 volatile constituents were detected by gas chromatography‐mass spectrometry. Based on principal component analysis (PRIN) applied to the different classes of volatiles, PRIN1 explained 72.2% of variation and was significant (P < 0.0001) for species differentiation. PRIN2 and PRIN4 extracted smaller variations (14.5% and 3.1%, respectively) but were significant (P < 0.05 and P < 0.01, respectively) for differences in retort regimes. However, sensory panelists did not find flavor differences between retort modes. Olfactometry revealed that aldehydes, sulfurs, and ketones constituted the major volatile classes of aroma‐impact constituents in canned sockeye salmon.