Characterisation of aroma-active and off-odour compounds in German rainbow trout ( Oncorhynchus mykiss ). Part II: Case of fish meat and skin from earthen-ponds farming

Mahmoud, Mohamed A. A.; Buettner, Andrea

doi:10.1016/j.foodchem.2016.09.172

Cited by 63 publications

(79 citation statements)

References 36 publications

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“…These compounds can contribute to the off‐odour and flavour sensation, possibly causing synergistic effects between different off‐odours and off‐flavours (Mahmoud & Buettner, ; Venkateshwarlu et al, ). Liu, Liao, et al () and Mahmoud and Buettner () have confirmed synergetic effects between off‐flavour compounds, such as hexanal or 1‐octen‐3‐ol with mixtures of GSM and MIB. Liu, Liao, et al () concluded that a small amount of hexanal or 1‐octen‐3‐ol can induce more intense off‐flavours from GSM and MIB when co‐existing.…”

Section: Methods Of Analysismentioning

confidence: 86%

“…Excluding vanillin, aldehydes are potent odour compounds and derivatives of fatty acid degradation. For example, Mahmoud and Buettner ( ) reported 54 odourant compounds in aquaculture water and 76 in fish. In addition to MIB and GSM, other substances with earthy and musty odours have been identified, such as nonanoic acid (musty), 8‐heptadecene (earthy) 4‐ethyloctanoic acid (goat‐like) and 3‐methylindole (faecal‐like) (Mahmoud & Buettner, ).…”

Section: Methods Of Analysismentioning

confidence: 99%

“…For example, Mahmoud and Buettner ( ) reported 54 odourant compounds in aquaculture water and 76 in fish. In addition to MIB and GSM, other substances with earthy and musty odours have been identified, such as nonanoic acid (musty), 8‐heptadecene (earthy) 4‐ethyloctanoic acid (goat‐like) and 3‐methylindole (faecal‐like) (Mahmoud & Buettner, ). These compounds can contribute to the off‐odour and flavour sensation, possibly causing synergistic effects between different off‐odours and off‐flavours (Mahmoud & Buettner, ; Venkateshwarlu et al, ).…”

Section: Methods Of Analysismentioning

confidence: 99%

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Controlling of geosmin and 2‐methylisoborneol induced off‐flavours in recirculating aquaculture system farmed fish—A review

Lindholm‐Lehto

Vielma

2018

Aquac Res

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Recirculating aquaculture system (RAS) is an increasingly popular alternative to open aquaculture production systems. However, off-flavours and odours can accumulate in the fish flesh from the circulating water and decrease the fish meat quality. Offflavours are typically caused by geosmin (GSM) and 2-methylisoborneol (MIB) that are lipophilic compounds formed as secondary by-products of bacterial metabolism.Even though GSM and MIB are not toxic, they often are disliked by consumers, and both have very low human sensory detection limits. Multiple methods have been suggested to remove or decrease GSM and MIB in fish, including ozonation, advanced oxidation processes (AOP)s and adsorption removal from water using activated carbon and/or zeolites. So far, purging with fresh water is the only efficient method available to remove the off-flavours. There are multiple analytical methods available for the extraction and separation of GSM and MIB from fish flesh and water. This review discusses the current knowledge of GSM and MIB formation, the challenges faced by RAS farms due to these compounds and process solutions available for their removal. K E Y W O R D S2-methylisoborneol (MIB), geosmin (GSM), off-flavours, purging

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Section: Methods Of Analysismentioning

confidence: 86%

Section: Methods Of Analysismentioning

confidence: 99%

Section: Methods Of Analysismentioning

confidence: 99%

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Controlling of geosmin and 2‐methylisoborneol induced off‐flavours in recirculating aquaculture system farmed fish—A review

Lindholm‐Lehto

Vielma

2018

Aquac Res

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“…For example, lipid sources rich in polyunsaturated fatty acids (PUFA) can result in elevated levels of PUFA-derived volatile aldehydes during feed processing that may result in off-flavor formation in fish fed on these feeds (Turchini et al, 2007 ). Additionally, several pyrazines, having a wide range of odors from roasted-like to distinctive earthy, can arise due to the thermal treatment during feed pellet formation (Mjøs and Solvang, 2006 ; Mahmoud and Buettner, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Odorants in Fish Feeds: A Potential Source of Malodors in Aquaculture

et al. 2018

Self Cite

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Although the microbiota is considered to be the primary source of off-flavors in farmed fish, there is a lack of information about the possible contribution of feeds to fish malodor. For this reason, the current study was designed to perform comprehensive sensory and chemo-analytical characterization of fish feed constituents that can impact the quality of farmed fish, and to determine whether feeds cause malodor accumulation in fish. To this aim, odorants in four commercial fish feeds were extracted using solvent assisted flavor evaporation (SAFE) and characterized by comparative aroma extract dilution analysis (cAEDA) and multi-dimensional gas chromatography-mass spectrometry/olfactometry (MD-GC-MS/O). The odorants in the fish feed samples were correlated with their respective sensory and fatty acid profiles. The cAEDA studies revealed the presence of 81 odorants of which 55 compounds were common to all the samples. Most of these odorants are identified here for the first time in fish feeds, and include skatole, indole, (E,Z,Z)-2,4,7-tridecatrienal, 4-ethyloctanoic acid, and cresols. Additionally, geosmin and 3-isopropyl-2-methoxypyrazine, known for their contribution to fish taint, and other cyanobacterial by-products, dimethyldisulfide and dimethyltrisulfide, were identified in feed samples. The results suggest that fish feed may contribute to fish malodor. Most of these off-flavors were linked to lipid source (fish oil or plant/lard alternatives), unsaturated fatty acids contents, and protein type (plant-based or fishmeal-based sources) in the feed.

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“…Among them, 1-octen-3-ol has often been reported in the odor of aquatic products (Peinado, Miles, & Koutsidis, 2016), with a strong mushroom odor mainly due to the effect of 1,5-lipoxygenase on EPA (20:5n-3) (Guan, Ren, Li, & Mao, 2019). A potential synergistic effect has been suggested between the mixture of hexanal or 1-octen-3-ol and 2-MIB (Maa & Buettner, 2016). Therefore, hexanal or 1-octen-3-ol is directly related to the earthy and moldy of fish.…”

Section: Results Of Mmse-gc-ms-omentioning

confidence: 99%

Volatile components of American silver carp analyzed by electronic nose and MMSE‐GC‐MS‐O

Liu

Bao

2019

J Food Biochem

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We evaluated the characteristic odor substances in Asian carp meat, which are prevalent in the Great Lakes, to provide a foundation for resource utilization and removing its fishy smell. Three Mono Trap RCC18 adsorbents were used to extract samples. Volatile components were analyzed by gas phase‐olfaction‐mass spectrometry. The main odor‐active substances were identified by aroma extraction dilution analysis. The overall odor profile was analyzed by electronic nose. Overall sensory evaluation showed that metallic and grassy in Chinese carp were heavier than those in American. Trimethylamine, ketones, aldehydes, and alcohols were the main odor components in the two species. Flavor dilution factors indicated that hexanal (grassy), 1‐octen‐3‐ol (mushroom‐like), and 2,3‐pentanedione (milky) were important. Trimethylamine, 1‐pentene‐3‐ol, 2,3‐pentanedione, pentanal, 3‐methyl‐1‐butanol, hexanal, 1‐Hexanol, heptanal, 1‐heptanol, 1‐octen‐3‐ol, octanal, 2,3‐pentanedione. D‐limonene, nonanal, decanal, and naphthalene were the main flavor substances. The contents and intensities of volatile substances are generally higher in American than in Chinese silver carp. Practical applications The large numbers of American silver carp are problematic in the Great Lakes. Pollution of the water environment may cause contamination in the fish body and the smell of freshwater fish is heavy and unacceptable. This study focuses on the odor of American silver carp to provide a foundation for later deodorization to increase utilization of the American silver carp.

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Characterisation of aroma-active and off-odour compounds in German rainbow trout ( Oncorhynchus mykiss ). Part II: Case of fish meat and skin from earthen-ponds farming

Cited by 63 publications

References 36 publications

Controlling of geosmin and 2‐methylisoborneol induced off‐flavours in recirculating aquaculture system farmed fish—A review

Controlling of geosmin and 2‐methylisoborneol induced off‐flavours in recirculating aquaculture system farmed fish—A review

Odorants in Fish Feeds: A Potential Source of Malodors in Aquaculture

Volatile components of American silver carp analyzed by electronic nose and MMSE‐GC‐MS‐O

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