Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part I: Case of aquaculture water from earthen-ponds farming

Mahmoud, Mohamed A. A.; Buettner, Andrea

doi:10.1016/j.foodchem.2016.05.030

Cited by 39 publications

(49 citation statements)

References 32 publications

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“…One of them is sotolone, which has been reported in lovage extract (Blank and Schieberle, 1993 ) and in fenugreek (Blank et al, 1997 ). The source for this compound in horseradish is unclear; it could be either endogenously generated through biosynthesis by the root itself or absorbed by the horseradish root from surrounding soil; in view of this it is interesting to note that sotolone may indeed stem from different biogenous sources, as it has also been identified in aquaculture water (Mahmoud and Buettner, 2016 ). The second newly discovered compound is 3-isobutyl-2-methoxypyrazine, which has already been described in wasabi (Imazaki, 2012 ), peas and lettuce (Murray and Whitfield, 1975 ).…”

Section: Discussionmentioning

confidence: 99%

Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana)

Kroener

Buettner

2018

Front. Chem.

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Horseradish (Armoracia rusticana) is consumed and valued for the characteristic spicy aroma of its roots in many countries all over the world. In our present study we compare six different horseradish varieties that were grown under comparable conditions, with regard to their aroma profiles, using combined sensory-analytical methods. Horseradish extracts were analyzed through gas chromatography-olfactometry (GC-O) and their aroma-active compounds ranked according to their smell potency using the concept of aroma extract dilution analysis (AEDA). Identification was carried out through comparison of retention indices, odor qualities and mass spectra with those of reference substances. Besides some differences in relative ratios, we observed some main odorants that were common to all varieties such as 3-isopropyl-2-methoxypyrazine and allyl isothiocyanate, but also characteristics for specific varieties such as higher contents for 3-isopropyl-2-methoxypyrazine in variety Nyehemes. Moreover, three odorous compounds were detected that have not been described in horseradish roots before.

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Section: Discussionmentioning

confidence: 99%

Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana)

Kroener

Buettner

2018

Front. Chem.

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“…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%

“…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, ). 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.…”

Section: Methods Of Analysismentioning

confidence: 99%

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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“…In many cases, the raw material itself already contains elevated levels of off-flavors even before undergoing the feed processing procedure. For example, using pig lard to entirely or partially replace fish oil in feed formulae can lead to accumulation of fecal-like and sweat-like smelling compounds skatole and androstenone in fish after feed consumption (Zhou et al, 2015 ; Mahmoud and Buettner, 2016 ). Moreover, compounds with blood-like and metallic odors are increased by using blood as a raw material for feed production (Aladetohun and Sogbesan, 2013 ; Nilsson et al, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

“…Our previous studies reported the aquaculture water odor composition and the potential link between the quality of the water and the respective fish aroma (Mahmoud and Buettner, 2016 , 2017 ). A series of odorants were reported for the first time in cultured fish including, amongst others, 3-methylindole (skatole; odor quality: fecal), 5α-androst-16-en-3-one (androstenone; odor quality: sweat-like), 4-ethyloctanoic acid (odor quality: goat-like), and rotundone (odor quality: black pepper).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2018

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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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Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part I: Case of aquaculture water from earthen-ponds farming

Cited by 39 publications

References 32 publications

Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana)

Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana)

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

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