Aroma-Active Compounds in Salt-Fermented Anchovy

J., Y.; Lee, G. H.; Cadwallader, Keith R.

doi:10.1021/bk-1997-0674.ch013

Cited by 15 publications

(4 citation statements)

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“…The concentration of most aromatics decreased during the storage period (Table 1). Aromatics have been reported in various fish (13,30,31) and shellfish species (20,21,32). Although the origin of benzene derivatives is uncertain, Hsieh et al (19) reported that these compounds might be transferred to crayfish from environmental pollutants.…”

Section: Resultsmentioning

confidence: 99%

Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry

Alasalvar

Taylor

Shahidi

2005

J. Agric. Food Chem.

148

105

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Cultured and wild sea bream were compared for differences in their volatile components over a 23 day storage period in ice. A total of 60 compounds in cultured and 78 compounds in wild sea bream were tentatively identified (in addition to this, there were 23 unknowns in cultured and 29 unknowns in wild sea bream volatiles). These included aldehydes, ketones, alcohols, aromatics, terpenes, furans, sulfur-containing compounds, an acid, and miscellaneous compounds. Although selection of best fish is a subjective matter, more aldehydes, ketones, aromatics, and terpenes were found in wild sea bream as compared to that of its cultured counterpart. Both sea bream samples exhibited complex volatile profiles over the entire storage period. The combination of several classes of volatile compounds, dependent upon their concentrations and odor thresholds, is responsible for the distinctive and unique flavor of fresh cultured and wild sea bream. Relative concentrations of several compounds (trimethylamine, piperidine, methanethiol, dimethyl disulfide, dimethyl trisulfide, 1-penten-3-ol, 3-methyl-1-butanol, and acetic acid) increased continually throughout the storage period, and these may have the potential to be used as indicators of sea bream quality.

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Section: Resultsmentioning

confidence: 99%

Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry

Alasalvar

Taylor

Shahidi

2005

J. Agric. Food Chem.

148

105

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“…3-Methylbutanol has been described as a product of catabolism of leucine in fish sauce (Udomsil et al 2010). All the six alcohols detected were also found in salted fermented anchovies (Cha et al 1997).…”

Section: Volatile Compoundsmentioning

confidence: 95%

Fatty Acid Profiles and Volatile Compounds Formation During Processing and Ripening of a Traditional Salted Dry Fish Product

Moretti

Vasconi

Caprino

et al. 2016

Journal of Food Processing and Preservation

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The present research aimed to investigate the chemical changes and volatiles formation during processing and ripening of a traditional dry salted fish product prepared from landlocked shad (Alosa fallax lacustris). Proximate and fatty acid composition, thiobarbituric acid reactive substances (TBARS) values, color measurements and volatile compounds were determined in fresh fish and salted samples at 9, 40, 70 and 100 days of maturation. The fatty acid composition changed during ripening, with significant increase of saturated fatty acids and decrease of monounsaturated fatty acids. The total concentration of volatile compounds increased rapidly from fresh fish to dried product, with a maximum peak in correspondence to the drying step. The TBARS values increased from 0.76 μg/g in fresh fish to 10.95 μg/g in dry fish. Lipolytic and proteolytic reactions occurring in salted product, exacerbated by the presence of high amount of salt and ambient ripening temperature, contributed to the development of typical flavors. Practical Applications In Europe there is a growing interest in traditional fish products derived from local species and prepared with ancient recipes. Shad is one of the major species harvested in subalpine lakes and most of captured fish are traditionally subjected to an artisanal processing procedure, to give a dried fish product that is commercialized with the historic name of missoltino. This study describes the quality changes of prepared shad during processing and ripening. The appropriate combination of salt, drying and ripening conditions allows to obtain a product with optimal chemical and sensory properties. This study aims to provide the fish producers with improved criterions to traditional practices, in order to standardize the process and to obtain higher quality product for consumers. Moreover, these results represent a basis for product valorization and could contribute to a better consideration of the product on the market.

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“…Thiolane derivatives have been also detected in processed fishes as salt-fermented herring, anchovy (Cha and Cadwallader, 1995;Cha et al, 1997) and cooked salmon sulfur amino acids enriched (Methven et al, 2007). The other categories of cyclic SCVC as thiazines are not represented by SCVC found in fishes.…”

Section: Scvc In Fishes (Fresh and Processed)mentioning

confidence: 99%

Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence, Odorant Properties and Mechanisms of Formation

Varlet

Fernández

2010

Food sci. technol. int.

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An inventory of the most part of sulfur-containing volatile compounds (SCVCs) present in seafood was carried out. These molecules constitute key compounds to understand and improve seafood quality. According to their nature, concentration and environmental parameters (temperature), they can move the overall seafood odor from desirable to rotten. Sulfury odors can also indicate problems in sanitary quality. Thus, it is essential to monitor the generation of these compounds to better control the organoleptic and sanitary quality of seafood. SCVC were divided in two categories: aliphatic compounds and cyclic compounds. Among cyclic SCVC, several families of compounds can be distinguished as thiophenes, thiazoles and their respective derivatives. The main pathways of formation of SCVC in seafood are investigated in order to better understand their presence in seafood aroma. Microbial mediated enzymatic reactions are mainly implied in the generation of aliphatic SCVC whereas Maillard reactions are involved in the generation of cyclic SCVC. A small part of SCVC could also derive from the environment by direct bioaccumulation of S-containing molecules or precursors. Then, the occurrence of SCVC in seafood is discussed according to the extraction methods, analysis methods sometimes olfactometric methods and the species the state and the average biochemical composition of the seafood matrix in which they were recovered. Finally, among the identified SCVC, the odorant properties of odor-active volatile compounds were investigated. Aromatic notes and odorant thresholds for odorant SCVC of seafood aroma are listed. Both pathways of formation and lists of SCVC linked to their odorant properties constitute important indicators to optimise seafood quality from an organoleptic and sanitary point of view.

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Aroma-Active Compounds in Salt-Fermented Anchovy

Cited by 15 publications

References 0 publications

Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry

Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry

Fatty Acid Profiles and Volatile Compounds Formation During Processing and Ripening of a Traditional Salted Dry Fish Product

Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence, Odorant Properties and Mechanisms of Formation

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