Aroma Extracts from Oyster Crassostrea gigas:  Comparison of Two Extraction Methods

Abstract

The study of the aroma of oysters is of great economic interest in France because it enables their organoleptic quality to be verified. The aim of this study is to optimize the extraction methods of the volatile compounds of oysters Crassostrea gigas in order to obtain an extract with an odor as close as possible to that of the original oysters'. Oyster aroma is rarely studied, and its sensory profile has not been investigated to date. Two extraction methods were studied: vacuum hydrodistillation carried out at 20 degrees C with noncrushed oyster using ultrapure water and dynamic headspace carried out using noncrushed oyster during a 30 min purge. They were compared with regard to their sensory characteristics by a panel of seven judges, all trained in seafood aroma recognition. This study has shown that vacuum hydrodistillation is the better method to obtain an extract closest in aroma to the oyster reference.

Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi

“…The accurate extraction of volatiles is critical in this process, and various extraction methods are used for volatile organic compounds for the whole determination (VOCs) in seafood, such as steam distillation (SD) “purge and trap” (P&T) (Conde‐Hernández, Espinosa‐Victoria, Trejo, & Guerrero‐Beltrán, 2017), dynamic headspace (DHS), simultaneous distillation extraction (SDE) (De Frutos, Sanz, & Martínez‐Castro, 1988; Varlet, Prost, & Serot, 2007), vacuum distillation (VD) (Pennarun & Prost, 2002), and solid‐phase microextraction (SPME) (Oh & Shin, 2017). Solid‐phase microextraction (SPME) is a fast, sensitive, and economical method for sample extraction before gas chromatography analysis in comparison with other well‐established techniques for analyzing volatiles in food.…”

Identification and origin of the character‐impact compounds of raw oyster Crassostrea gigas

“…To date, only Piveteau et al 9 have studied the odorants of oyster extracted by dynamic headspace. A recent study 10 compared two extraction methods: dynamic headspace and vacuum steam distillation. These two methods, using suitably mild conditions, are convenient for raw oysters, which are very sensitive to heat and autoxidation, which could lead to off-flavours.…”

“…This study, based on the odour authenticity of extracts, showed that vacuum steam distillation gave an extract more like raw oysters than dynamic headspace did. 10 Our work was aimed at extracting volatile compounds of oyster C gigas and determining the odouractive compounds. The correlation between the sensory profile and the odour-active compounds could thus be made.…”

Mise en évidence d'un espace sensoriel et caractérisation des marqueurs relatifs à l'arôme des vins issus du cépage Chardonnay.

“…Dans le cas des boissons alcoolisées, le milieu de réincorporation le mieux adapté est un milieu hydroalcoolique (Abbott et al, 1993 c ;Bernet et al, 1999). Pour les extraits de moules ou d'huîtres, l'extrait obtenu est alors dilué dans de l'eau (Le Guen et al, 2001 ;Pennarun, 2002). Dans le cas des matrices riches en lipides, comme le beurre ou le fromage, les extraits sont réincorporés dans des émulsions formées de paraffine et d'eau (Le Quéré et al, 1996 ;Guyot et al, 1996).…”

“…Les notes obtenues pour les trois méthodes d'extraction ne sont pas significativement différentes entre elles mais sont collectivement différentes de la note attribuée au témoin caché, au seuil de 5%. Les notes moyennes des trois extraits, réparties entre 4,5 à 6,6 sur une échelle de 0 à 10, sont du même ordre de grandeur que celles obtenues respectivement par Pennarun (2002) …”