| Abstract
| - The on-line supercritical fluid extraction−supercritical fluid chromatography−gas chromatographymethod was applied to the determination of volatile compounds of raw and baked Baltic herring (Clupeaharengus membras). The analytes were extracted with supercritical carbon dioxide at 45 °C and 10MPa pressure. After extraction, the volatiles and coeluted lipids were separated on-line usingsupercritical fluid chromatography and the volatile fraction was introduced directly into a gaschromatograph. In all, 30 compounds were identified from fish samples with mass spectrometry.The most abundant compounds in the fresh Baltic herrings were heptadecane and 1-heptadecene.When the fish were stored for 3−6 days at 6 °C, the total peak area of the volatiles began to increaseand the proportions of short chain acids (acetic, propanoic, 2-methylpropanoic, and 3-methylbutanoic)also increased. After 8−9 days of storage, 3-methylbutanoic acid comprised about 36 and 40% of allvolatiles in raw and baked herring, respectively. Keywords: Baltic herring; off-flavor; supercritical fluid chromatography; supercritical fluid extraction;volatile compounds
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