Table 3. Volatile compounds in fish snacks made from different surimi identified using the electronic nose (peak area × 10³)

Compounds	RT (RI)	Sensory description	AP (FA)	AP (A)	AP (RA)	TB (FA)	TB (AA)
Propane	14.77 (313)	Odorless	0.11 ± 0.03^b	0.15 ± 0.03^b	0.14 ± 0.02^b	0.25 ± 0.03^a	0.20 ± 0.06^ab
Perfluorohexanes	17.65 (355)	Odorless	9.97 ± 0.96^cd	16.14 ± 1.16^a	12.31 ± 1.04^bc	6.65 ± 0.86^e	8.97 ± 0.35^de
Methyl formate	20.47 (396)	Fruity, plum	1.32 ± 0.84^c	2.34 ± 0.31^ab	2.52 ± 0.38^ab	2.53 ± 0.31^ab	3.30 ± 0.25^a
Acetaldehyde	22.69 (428)	Fresh, fruity, pleasant, pungent	2.85 ± 0.82^abc	4.50 ± 0.64^a	4.47 ± 0.69^a	2.03 ± 0.35^c	2.69 ± 0.17^bc
Ethanol	23.83 (444)	Pungent, strong, sweet, weak	0.45 ± 0.32^bc	1.45 ± 0.30^a	0.76 ± 0.34^b	0.41 ± 0.02^c	0.33 ± 0.08^d
2-Methyl-2-propanol	27.35 (495)	Camphor	0.30 ± 0.01^b	0.48 ± 0.27^b	0.68 ± 0.17^b	1.90 ± 0.25^a	2.05 ± 0.03^a
2-Methylpropanal	28.29 (509)	Burnt, floral, fresh, fruity, green, pungent	0.34 ± 0.05^c	0.65 ± 0.31^bc	0.63 ± 0.17^bc	1.52 ± 0.19^ab	1.95 ± 0.05^a
1-Propanol	31.65 (557)	Fermented, fruity, pungent, musty	0.79 ± 0.05^ab	0.98 ± 0.19^ab	0.98 ± 0.08^ab	0.60 ± 0.05^b	1.06 ± 0.06^ab
1-Hydroxy-2-propanone	38.01 (649)	Caramelized, pungent, sweet	0.18 ± 0.07^c	0.16 ± 0.07^c	0.19 ± 0.12^c	0.63 ± 0.13^b	1.13 ± 0.18^a
Pentan-2-one	40.49 (685)	Acetone, etheral, fruity, sweet, thinner, woody	1.11 ± 0.10^bcd	1.05 ± 0.14^cd	1.33 ± 0.07^ab	1.29 ± 0.07^abc	1.18 ± 0.08^abcd
3-Pentanol	42.39 (712)	Fruity, green, nutty, oily, sweet	0.29 ± 0.01^d	0.29 ± 0.01^d	0.40 ± 0.01^bc	0.40 ± 0.02^bc	0.46 ± 0.02^a
Propanoic acid	43.55 (729)	Acidic, pungent, rancid, soy, vinegar	1.51 ± 0.06^c	1.60 ± 0.02^c	1.87 ± 0.02^b	1.48 ± 0.06^c	2.04 ± 0.03^a
1,1,2-Trichloro-ethane	45.11 (752)	Pleasant, sweet	0.17 ± 0.01^a	0.15 ± 0.02^a	0.20 ± 0.06^a	0.18 ± 0.04^a	0.23 ± 0.00^a
Toluene	47.47 (786)	Caramelized, etheral, fruity, pungent, sweet, synthetic	0.04 ± 0.03^c	0.04 ± 0.04^c	0.12 ± 0.02^b	0.13 ± 0.01^b	0.31 ± 0.02^a
3-Methyl-2-butene-1-thiol	50.97 (836)	Amine, leek, onion, roast, smoky, skunky, sulfurous	0.38 ± 0.07^a	0.36 ± 0.06^a	0.42 ± 0.06^a	0.44 ± 0.03^a	0.37 ± 0.05^a
4-Methyl-octane	53.13 (867)	Odorless	0.14 ± 0.01^a	0.16 ± 0.01^a	0.17 ± 0.03^a	0.15 ± 0.00^a	0.19 ± 0.01^a
Ethylbenzene	54.13 (882)	Floral, sweet	0.38 ± 0.02^a	0.39 ± 0.03^a	0.44 ± 0.02^a	0.38 ± 0.02^a	0.43 ± 0.03^a
Dihydro-2-furanone	55.77 (905)	Caramelized, creamy, fatty, oily, pleasant, sweet	0.11 ± 0.01^d	0.09 ± 0.01^d	0.24 ± 0.01^c	0.31 ± 0.04^b	0.89 ± 0.01^a
Bromobenzene	58.09 (939)	Aromatic	0.50 ± 0.09^ab	0.38 ± 0.17^b	0.68 ± 0.01^ab	0.73 ± 0.05^a	0.76 ± 0.06^a
5-Methyl-4-nonene	62.19 (998)	Odorless	6.32 ± 0.07^b	6.04 ± 0.31^b	7.47 ± 0.25^a	8.42 ± 0.45^a	7.80 ± 0.43^a
2-Ethyl-3,6-dimethylpyrazine	68.16 (1,084)	Burnt, cocoa, earthy, musty, nutty, potato, pungent, roast	6.52 ± 0.25^c	6.37 ± 0.13^c	7.23 ± 0.31^bc	8.62 ± 0.52^a	7.45 ± 0.49^b
Maltol	71.67 (1,140)	Baked, caramelized	0.15 ± 0.01^bc	0.17 ± 0.04^abc	0.16 ± 0.01^bc	0.26 ± 0.03^a	0.18 ± 0.03^abc
2-Methoxy-3-(1-methylpropyl) pyrazine	73.61 (1,172)	Bell pepper, carrot, earthy, green, musty, pepper, pea	0.05 ± 0.00^bc	0.07 ± 0.03^abc	0.07 ± 0.01^abc	0.13 ± 0.02^a	0.08 ± 0.02^abc
Ethyl maltol	75.29 (1,200)	Candy, caramelized, strawberry, sweet	0.11 ± 0.02^c	0.16 ± 0.05^abc	0.17 ± 0.06^abc	0.21 ± 0.03^ab	0.13 ± 0.02^bc
Heptyl butanoate	80.65 (1,301)	Floral, fruity, green, herbaceous, sweet	0.55 ± 0.01^ab	0.55 ± 0.03^abc	0.53 ± 0.03^abcd	0.43 ± 0.02^cd	0.41 ± 0.10^d
Methyl eugenol	85.69 (1,405)	Cinnamon, fresh, carnation, clove, spicy, sweet	0.29 ± 0.08^ab	0.35 ± 0.08^ab	0.29 ± 0.03^ab	0.20 ± 0.03^b	0.23 ± 0.04^b
Propyl decanoate	89.49 (1,489)	Fatty, fruity, green, oily, vegetable, waxy, woody	0.07 ± 0.01^a	0.06 ± 0.01^a	0.04 ± 0.03^a	0.05 ± 0.04^a	0.07 ± 0.02^a
Methyldodecanoate	91.33 (1,531)	Coconut, creamy, fatty, fruity, floral, mushroom	0.55 ± 0.10^a	0.57 ± 0.08^a	0.53 ± 0.08^a	0.68 ± 0.25^a	0.60 ± 0.13^a
Terbacil	104.91 (1,840)	Odorless	1.36 ± 0.13^a	1.25 ± 0.13^a	1.15 ± 0.05^a	1.17 ± 0.16^a	1.30 ± 0.28^a

Different letters indicate significant differences (p < 0.05).
RT, retention time; RI, retention indices; AP, Alaska pollock; TB, threadfin bream.