Quality of wild and cultured ayu. VI. Odor of ayu and its volatile components.

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Abstract
In order to elucidate the origin and characteristics of the odor of fresh ayu (sweet smelt), the olfactory evaluation and the identification of volatile components of wild ayu, cultured ayu, and sessile algae as a natural diet for wild ayu were carried out. The characteristic odor of wild ayu was more in the viscera and skin, and resembled closely to that of the sessile algae. The main hydrocarbons, alcohols, and aldehydes were identified by GC and/or GC-MS, and it was indicated that 2-trans-6-cis-nonadienal and cis-3-hexenol have played an important role in the occurrence of the odor in the wild ayu. On the other hand, the cultured ayu differed in the pattern of the components and showed the existence of a lot of pristane which seemed to be caused by the lipid in the artificial diet.

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