Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (<i>Mullus barbatus</i>) by Aroma Extract Dilution Analysis

Salum, Pelin; Güçlü, Gamze; Selli, Serkan

doi:10.1021/acs.jafc.7b02756

Cited by 76 publications

(45 citation statements)

References 44 publications

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“…The high intensities of aldehydes in the four fish feed samples are in line with these having been reported as the main aroma compounds in aquaculture water, fish meat, fish oils, and meals (Selli et al, 2006 , 2009 ; Mahmoud and Buettner, 2016 , 2017 ; Salum et al, 2017 ), which might indicate that feeds are one of the primary enrichment sources of aldehydes in fish.…”

Section: Resultssupporting

confidence: 81%

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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Section: Resultssupporting

confidence: 81%

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

et al. 2018

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“…Zou et al () found that the oxidation of alcohol compounds caused formation of aldehydes or esters under high‐temperature conditions. Among the alcohol compounds, 1‐octen‐3‐ol was very important in the raw and cooked tuna samples due to the low threshold (1 μg/kg) (Salum et al, ). This compound is generally produced from arachidonic acid and is also the major volatile alcohol in several fish species (Guan, Ren, Li, & Mao, ; Salum et al, ; Zhuang et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Heat used during fish processing exerts a great impact on the quality of products. Heat treatments cause the formation of volatile and nonvolatile compounds through enzymatic or nonenzymatic pathways, including Maillard reaction, Strecker degradation, and lipid oxidation in fish (Moreira, Valente, Castro‐Cunha, Cunha, & Guedes de Pinho, ; Salum, Guclu, & Selli, ). Several studies have been conducted on the quality characteristics of fish species as affect by heat treatment.…”

Section: Introductionmentioning

confidence: 99%

“…Stephen, Jeya Shakila, Jeyasekaran, and Sukumar () evaluated the stability of fatty acids in skipjack tuna ( Katsuwonus pelamis ) meat under different heat processing. Salum et al () characterized the key odorants in raw, oven cooked, and steam cooked red mullet ( Mullus barbatus ) through aroma extract dilution analysis. Nieva‐Echevarría, Goicoechea, Manzanos, and Guillén () studied the effect of different cooking methods on the lipids and volatile profile of farmed and wild sea bass ( Dicentrarchus labrax ).…”

Section: Introductionmentioning

confidence: 99%

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Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

Zhang

Dai

2019

J Food Process Preserv

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Yellowfin tuna is one of the favorite aquatic foods and possesses high economic value due to its unique pleasant flavor and good nutrition quality. Volatile and nonvolatile compounds that affect the flavor quality of tuna fish during canning process were investigated. The volatiles were analyzed by headspace solid‐phase microextraction combined with GC‐MS and the nonvolatiles were characterized by free amino acids, 5′‐nucleotides, and organic acids. Histidine, lysine, inosinic acid, tartaric acid, and succinic acid were the key taste compounds in tuna fish. A total of 7, 9, and 7 aroma‐active compounds were identified in raw, cooked, and canned fish samples, respectively. Decanal, nonanal, octanal, and (E)‐2‐nonenal were the predominant odorants in raw samples. Octanal, nonanal, 2‐pentylfuran, 1‐octen‐3‐ol, hexanal, and 2‐ethylfuran contributed to the characteristic flavor of cooked samples. 2‐Methyl‐3‐furanthiol, octanal, and nonanal were the main aroma‐active compounds detected in the canned samples responsible for the meaty and fatty odor. Practical applications Yellowfin tuna is one of the most commercial fish species for its excellent economic and nutritional value. The tuna fish processing methods are mainly frozen, cooked, smoked, and canned after thermal processing. The flavor components of tuna would vary greatly depending on the processing method. Although quality characteristics are very important for the economic value of tuna, there is scarce information comparing the volatile and nonvolatile compounds in tuna meat during canning process. This research could provide basis data for the process and the quality improvement of tuna products.

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“…Among them, the content of 1‑octen‐3‐ol, also known as C8‐complex low threshold volatiles, increased by 38.4 times compared with raw egg liquid. The production of 1‐octen‐3‐ol was usually attributed to degradation of linoleic acid or arachidonic acid (Edirisinghe, Graham, & Taylor, 2007; Wurzenberger & Grosch, 1982), and it is also often found in some heat‐treated foods, such as cooked red mullet, roasted duck (Liu et al., 2019; Salum, Guclu, & Selli, 2017). The above report at least proved that linoleic and arachidonic acid, which were abundant in egg lipids, might be regarded as precursors to 1‑octen‐3‐ol.…”

Section: Resultsmentioning

confidence: 99%

Comparative analysis of thermal processing on aroma‐active compounds of egg curd

Dong

Zheng

et al. 2020

J Food Process Preserv

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Egg curd is a favorite snack in China. For a better understanding of aroma formation, the changes of volatile compounds during thermal process were analyzed by headspace solid‐phase microextraction and gas chromatography–olfactometry–mass spectrometry. After thermal coagulation, the total concentration of odorants increased by 17 times, in which aldehyde compounds were the most preponderant. Based on aroma extract dilution analysis, eight predominant aroma compounds were identified, most of which were the products of the lipid oxidation and enhanced with the increase of coagulation temperature. After sterilization, total concentration of odorants increased by 7.96‐folds. 13 new odorants generated, seven of them were heterocyclic compounds, which accounted for 78.6% of total volatiles. About 12 aroma‐active compounds were identified as predominant compounds, which were most likely to be generated in Maillard reaction. Hence, most of the key odorants of sterilized egg curd increased with the elevated temperature. Practical applications This research revealed different aroma characters in different thermal processing methods, which would help to better understand and control the critical quality‐determining parameters for egg curd processing.

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Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis

Cited by 76 publications

References 44 publications

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

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

Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

Comparative analysis of thermal processing on aroma‐active compounds of egg curd

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