Influence of Processing on the Volatile Compounds Characterizing the Flavor of Pickled Fish

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Abstract
Fresh Lake Michigan smelt (Osmerus mordax) were processed using a traditional sodium chloride brine (48 hr), vinegar (48 hr), and sugar‐vinegar (final solution) pickling process. Substantial extractions of fresh fish volatile carbonyls and alcohols into brines occurred during processing. Only traces of carbonyls and modest concentrations of alcohols could be detected in finished pickled fish. Model aqueous systems containing selected amino acids and carbonyls in 10% NaCl solutions showed 50–99% reductions of carbonyls after reaction times of only 2.25 hr at 21°C. Model systems containing aqueous 5% acetic acid and selected long‐chain alcohols did not yield measurable (1 ppb) concentrations of corresponding acetate esters when stored at 4°C for up to 2 wk.

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