Alkyl sulfates as precursors of ascidian flavor in Halocynthia roretzi.

Fujimoto, Kenshiro; Ohtomo, Hideo; Kanazawa, Ayako; Kikuchi, Yumiko; Kaneda, Takashi

doi:10.2331/suisan.48.1327

Cited by 9 publications

(6 citation statements)

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“…( Lee et al, 1993b;Lee et al, 1985), (Lee et al, 1993c;Park et al, 1990;1991), (Oh et al, 1997), (Fujimoto et al, 1982a;1982b;Choi and Ho, 1995), (Lee et al, 1998) , (Lee et al, 1993a), (Lee et al, 1994a,b)…”

Section: 서 론mentioning

confidence: 99%

Development and Characterization of Sea Squirt Halocynthia roretzi Sikhae

Kim¹,

Kim²,

Lee³

et al. 2013

Korean Journal of Fisheries and Aquatic Sciences

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This study was conducted to develop and characterize sea squirt Halocynthia roretzi sikhae. According to the results for pH, total acidity, lactic acid bacteria, amino nitrogen and sensory evaluation of sea squirt sikhae during fermentation for 6 days at 15°C, the optimum fermentation periods were 4 days for sourness-disliking customers and 5 days for sour-disliking customers. No differences in the proximate compositions of sea squirt sikhaes fermented for 4 days (4D) and for 5 days (5D) were found. There was a difference in the eproximate compositions of commercial seasoned sea squirts, 4D and 5D, sea squirt sikhaes. The results of salinity, total acidity, amino nitrogen and sensory evaluation of two kinds of sikhae suggest that the taste was stronger for 5D than for 4D, both of which were superior to commercial seasoned sea squirts. There was, however, no difference in color of 4D, 5D and commercial seasoned sea squirts. The results of E. coli analyses suggest that sea squirt sikhae is a safe food in terms of sanitation.

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Section: 서 론mentioning

confidence: 99%

Development and Characterization of Sea Squirt Halocynthia roretzi Sikhae

Kim¹,

Kim²,

Lee³

et al. 2013

Korean Journal of Fisheries and Aquatic Sciences

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“…. , (Lee et al, 1985;1993b), (Lee et al, 1993c;Park et al, 1990;1991), (Oh et al, 1997), (Choi et al, 1995;Fujimoto et al, 1982a;1982b), (Lee et al, 1998) , (Lee et al, 1993a) (Lee et al, 1994a;) (Choi et al, 1994;1996) , . , , .…”

Section: 서 론mentioning

confidence: 99%

Food Quality and Characterization of Commercial Seasoned Sea Squirt Halocynthia roretzi

Lee¹,

Kim²,

Lee³

et al. 2013

Korean Journal of Fisheries and Aquatic Sciences

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This study investigated the food biochemical characterization of commercial seasoned sea squirt Halocynthia roretzi (CSS). The proximate composition of CSS was 77.2-82.7% moisture, 7.1-9.1% crude protein, 0.3-2.6% crude lipid and 3.5-6.3% ash. Taste compound contents of CSS were 2.3-5.4% salinity (saltiness), 0.42-1.12 g/100 g total acidity (sourness) and 114.9-330.2 mg/100 g amino nitrogen (taste intensity). The Hunter color values of CSS were 23.79-32.50 for lightness, 9.97-20.45 for redness, 14.01-20.96 for yellowness and 64.50-76.63 for color difference. The odor intensity of CSS was 35.0-62.0. According to these results, there were large differences in proximate composition, taste compounds, Hunter color values and odor intensity of CSS. Viable cell counts ranged from 6.20 to 7.69 log (CFU/g), and most of the viable cells comprised of lactic acid-forming bacteria. CSS was not detected in the coliform group.

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“…For removal, an example exists in the marine environment of alkyl sulfates isolated from an ascidian. Fujimoto et al [23] described alkyl sulfates as a precursor of ascidian flavor in Halocynthia roretzi . This ascidian is well known for the peculiar “ascidian” flavor derived from n -alcohols with 8, 9 and 10 carbons being the major components.…”

Section: Introductionmentioning

confidence: 99%

“…This ascidian is well known for the peculiar “ascidian” flavor derived from n -alcohols with 8, 9 and 10 carbons being the major components. The enzyme alkyl sulfohydrolase is responsible for the alcohols’ liberation in the ascidian; the authors also suggested the alkyl sulfates might be secreted in the digestive juice, as a large amount of free alcohols was found in gut contents [23].…”

Section: Introductionmentioning

confidence: 99%

Bioactive Aliphatic Sulfates from Marine Invertebrates

et al. 2019

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The occurrence of sulfated steroids and phenolics in marine organisms is quite widespread, being typically reported from Echinoderms. In contrast, alkane and alkene aliphatic sulfates are considerably rarer with examples being reported from a diverse array of organisms including echinoderms, sponges and ascidians. While no ecological roles for these metabolites have been proposed, they do exhibit a diverse array of biological activities including thrombin inhibition; the ability to induce metamorphosis in larvae; antiproliferative, antibacterial and antifungal properties; and metalloproteinase inhibition. Of particular interest and an avenue for future development is the finding of antifouling properties with low or nontoxic effects to the environment. This review focuses on alkyl sulfates and related sulfamates, their structures and biological activities. Spectroscopic and spectrometric techniques that can be used to recognize the presence of sulfate groups are also discussed, data for which will enhance the ability of researchers to recognize this class of chemically- and biologically-interesting marine natural products.

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Alkyl sulfates as precursors of ascidian flavor in Halocynthia roretzi.

Cited by 9 publications

References 0 publications

Development and Characterization of Sea Squirt Halocynthia roretzi Sikhae

Development and Characterization of Sea Squirt Halocynthia roretzi Sikhae

Food Quality and Characterization of Commercial Seasoned Sea Squirt Halocynthia roretzi

Bioactive Aliphatic Sulfates from Marine Invertebrates

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