Effects of Different Treatments on Fishy Odor of Fish Soups

The odor-active substances in a fish soup cooked with scallions, ginger, and cooking wine were extracted by solid-phase micro-extraction and analyzed by gas chromatography–olfactometry–mass spectrometry. The results of sensory evaluation indicate that the three seasonings—scallions, ginger, and cooking wine—reduced the fishy odor. Further, the effect of cooking wine or scallions was better than ginger. The main odorants of scallions, ginger, and cooking wine that reduced the fishy odor by masking the odor were detected. The main odorants in the scallions-treated sample were isovaleraldehyde, nonanal, alloaromadendrene, and dipropyl disulfide. The main odorants in the ginger-treated sample were sesquiterpenes, olefins, aldehydes, alcohols, and ketones. The main odorants in the cooking wine-treated sample were (E)-2-heptenal, decanal, copaene, and terpinen-4-ol.