期刊名称：Pertanika Journal of Social Sciences & Humanities
印刷版ISSN：0128-7702
电子版ISSN：2231-8534
出版年度：2001
卷号：24
期号：2
出版社：Universiti Putra Malaysia
摘要：Trained panelists were used to identify the flavour profile which consists of aroma, flavour and aftertaste of wild black tilapia (Oreochromis mossambica). For the purpose of comparison, 2 marine fish namely Indian mackerel (Rastrelinger kanagurta) and bonito (Euthynnus affins) and catfish (Clarias batrachus), a freshwater fish, were also evaluated. Ten and eight aroma, flavour and aftertaste attributes respectively were recognized in tilapia. However, the presence of kerosine-like attribute could be due to petrochemical contaminants. The presence of strong to moderate earthy attribute is dominantly recognized in its aroma and flavour which are consistently scored higher than that in catfish except for the aftertaste. The presence of geosmin in the tilapia muscle could most probably be in the range of 1.0 to 10.0 µmg1. The earthy aroma may be reduced upon cooking
关键词：aroma; flavour; aftertaste; black tilapia; sensory evaluation; geosmin
