Headspace volatile components of smoked swordfish (Xiphias gladius) and cod (Gadus morhua) detected by means of solid phase microextraction and gas chromatography–mass spectrometry

A study of the headspace of smoked swordfish and cod was carried out by means of Solid Phase Microextraction followed by gas chromatography–mass spectrometry. The headspace of both smoked fish species contains ketones, aldehydes, alcohols, acids, esters, hydrocarbons, ethers, nitrogen derivatives, phenol, guaiacol, and syringol derivatives, as well as some chlorinated contaminants. The differences found between the headspace of both smoked fish are basically due both to a higher proportion of smoke components in cod than in swordfish, and to specific fish components being present or absent in each fish sample. The high proportion of syringol in both fish samples indicates that smoking was carried out using hardwood. Some smoke components were not detected in the headspace of these smoked fish samples.