GRADE CLASSIFICATION OF CANNED PINK SALMON WITH STATIC HEADSPACE VOLATILE PATTERNS

Pacific pink salmon (Oncorhynchus gorbuscha) were subjected to refrige rated decomposition prior to canning. Data on 44 volatile compounds ob tained by static headspace gas chromatography were analyzed using mult ivariate statistical methods. Principal component analysis and common factor analysis showed two dimensions were particularly important to d elineate variation between quality grades A, B, and reject. Three type s of discriminant analysis (DA) were carried out on PCA scores as well as three selected volatiles (ethanol, 3-methyl-1-butanol, and 2-methy l-1-propanal). Although all DA produced misclassification rates below 7%, the nonparametric Epanechnikov kernal DA was more reliable followe d by quadratic and linear DA. Use of 3-methyl-1-butanol and 2-methyl-1 -propanal in addition to ethanol improved the detection of initial dec omposition stages.