Effect of cooking processes on tilapia aroma and potential umami perception

Tilapia is a freshwater fish group with sustainable prospect but suffers off-notes appearing during cooking processes. To promote pleasant odorants by thermal processes, tilapia fillets were cooked in different ways (roasting, microwave-heating, boiling and steaming). Their aroma profiles analysed special focus on umami-enhancing principal component analysis, correlated the heating time, colour, moisture water activity partial least squares regression analysis. Results showed that “green” “earthy” highly process (excess of water, short time), while most had high association roasting (low content, long better Maillard reaction). This study indicated adapted promoting Maillard-derived aromas, aromas meanwhile, reducing off-notes. research helps understanding off-note generation desirable odorants.