FORMATION OF ORGANOLEPTIC INDICATORS OF COLD-SMOKED FISH OF «KIPPERS» TYPE USING THE FLAVOR PROFILE METHOD
DOI:
https://doi.org/10.31548/humanhealth.2.2026.83Keywords:
spices, cold smoking, sensory evaluation, profile analysis, flavour, kippersAbstract
The article presents the results of a study on the effect of different types of spices on the formation of flavour in cold-smoked fish. The study examined kippers produced with various spices, including basil, thyme, ground black pepper, paprika, cumin, rosemary, and dried garlic. A sample of cold-smoked fish without spices served as the control.
Sensory evaluation was conducted using a 5-point scale by a trained panel of 8 assessors. At the first stage, a generalized organoleptic evaluation was performed based on appearance, odour, taste, and texture, which allowed the identification of the most promising samples for further investigation. At the second stage, a sensory study was conducted using a flavor spectrum method, with a system of descriptors characterizing taste, aroma, and texture attributes.
The results showed that the use of spices significantly affects the formation of the sensory profile of cold-smoked fish, particularly the intensity and balance of fish, smoky, and spicy components of flavour. The highest overall sensory scores and the most balanced flavor profiles were observed in samples with basil, ground black pepper, and thyme. These samples were characterized by a harmonious combination of flavour components without dominance of individual descriptors, low bitterness, and absence of pronounced signs of lipid oxidation.
It was found that certain spices may disrupt sensory balance due to excessive intensity of specific flavour notes or the development of undesirable attributes such as bitterness and oxidized flavour. The obtained results confirm the feasibility of using basil, ground black pepper, and thyme to achieve optimal flavour formation in cold-smoked fish and can be applied in the development of new fish products with enhanced consumer appeal.
Received: April 10, 2026; Accepted: June 2, 2026; Published: June 22, 2026.
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