Odukoya, Johnson OluwaseunKayitesi, EugenieMphahlele, Mokgadi PreciousTata, Charlotte MunghoGouado, InocentIkhile, Monisola ItohanNdinteh, Derek Tantoh2025-06-202025-06-202024Johnson Oluwaseun Odukoya, Eugénie Kayitesi, Mokgadi Precious Mphahlele, Charlotte Mungho Tata, Inocent Gouado, Monisola Itohan Ikhile & Derek Tantoh Ndinteh (2024) Influence of Smoking on the Volatiles Profile of Arius parkii, Cyprinus carpio and Three Selected Sciaenidae Family Fish Species, Journal of Culinary Science & Technology, 22:6, 1213-1234, DOI: 10.1080/15428052.2022.2119913.1542-8052 (print)1542-8044 (online)10.1080/15428052.2022.2119913http://hdl.handle.net/2263/102895The impact of smoking on the volatile components of five fish species via a two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF-MS) was studied. Among these, C. carpio was found to be the most susceptible to deterioration. The experimental results affirmed that: fresh fish flavors are delicate, aroma/odor production via smoking depends on the fish specie involved and that industrial processes with heat application may affect fresh fish odor-active components. It further indicated the possibility of smoking to bring about the contribution of volatile compounds from wood smoke, production of off-flavors and/or increase the levels of some harmful compounds in fish.en© 2022 Taylor & Francis. This is an electronic version of an article published in Journal of Culinary Science and Technology, vol. 22, no. 6, pp. 1213-1234, 2024. doi : 10.1080/15428052.2022.2119913. Journal of Culinary Science and Technology is available online at : https://www.tandfonline.com/loi/wcsc20.Arius parkiiCyprinus carpioFish smokingPseudotolithusVolatile compoundsPostprint Article