Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysis

Ishizaki, Susumu; Tachihara, Toru; Tamura, Hiroshi; Yanai, Tetsuya; Kitahara, Takeshi

doi:10.1002/ffj.1484

Cited by 18 publications

(27 citation statements)

References 26 publications

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“…Thus, it is necessary to consider first the method of extraction before the nature and the state of the food matrix. Indeed, a part of SCVC found in fresh seafood Tachihara et al, 2004Ishizaki et al, 2005 2-(ethylthio)-butane Kubota et al, 1986SDE Cod Loach Morita et al, 2003 Eel Salmon SDE Boiled shrimps Morita et al, 2001 (continued) (3) LRI: Linear Retention Index on capillary columns, RT: Retention Time on capillary columns. When available, the columns type is indicated between brackets.…”

Section: Extraction Methods Of Scvc In Seafoodmentioning

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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Section: Extraction Methods Of Scvc In Seafoodmentioning

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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“…Others have reported that 37% of the total amino acids in shrimp cooking juice were EAA, 33 and in an extract containing odor-active compounds from roasted shrimp, 19% were EAA. 34 …”

Section: Resultsmentioning

confidence: 99%

Biochemical Characterization and Storage Stability of Process Waters from Industrial Shrimp Production

et al. 2021

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Shrimp boiling water (SBW) and shrimp peeling water (SPW), generated during shrimp processing, were characterized in terms of crude composition, volatile compounds, as well as nutritional and potentially toxic elements over a 13 month sampling period. The storage stability of both waters was also evaluated. Results showed that SBW contained on median 14.8 g/L protein and 2.2 g/L total fatty acids with up to 50% comprising eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Astaxanthin esters, which dominated the total astaxanthin, were 2.8 mg/L on median. SPW, on the other hand, contained on median 1.0 g/L of protein, 0.21 g/L of total fatty acids, and 1.2 mg/L astaxanthin esters. For both side-streams, essential amino acids were up to 50% of total amino acids. For SBW and SPW, the most abundant nutritional elements were Na, K, P, Ca, Cu, and Zn. The contents of all potentially toxic elements were below the detection limits, except for As. SBW was more stable at 4 °C compared to SPW as shown, e.g., by thiobarbituric acid reactive substances and relative changes in total volatile basic nitrogen. The extensive compositional mapping of SBW/SPW provides crucial knowledge necessary in the exploitation and value-adding of such side-streams into food or feed products.

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“…We, therefore, wanted to determine the structure of this compound. After careful re-investigation of the GC/ MS data, we proposed the tentative structure 2-methyl-N-(2-methylbutyl)pyrrolidine (1). To confirm this structural proposal, we synthesized the racemate of 1.…”

mentioning

confidence: 80%

“…are methanethiol, 1-pyrroline, N-(2-methylbutyl)pyrrolidine, N-(3-methylbutyl)pyrrolidine, isopropyl methyl disulfide and 3-methylpyridine [1].…”

mentioning

confidence: 99%

Studies on the Volatile Compounds of Roasted Spotted Shrimp

Tachihara¹,

Ishizaki²,

Ishikawa³

et al. 2004

Chemistry & Biodiversity

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The aroma of spotted shrimp (Sergia lucence Hansen) was analyzed upon roasting to determine the components that constitute the characteristic roasted shrimp flavor. Our analyses resulted in the identification of ca. 200 volatiles, including high-impact sulfur and nitrogen compounds. In addition, we synthesized all possible stereoisomers of the pyrrolidine derivatives 1 and 4, and of the imine derivatives 16 and 18-20, which are very characteristic for the aroma. The odor evaluation of these chemicals revealed distinct differences, each possessing different aroma characteristics.

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Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysis

Cited by 18 publications

References 26 publications

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

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

Biochemical Characterization and Storage Stability of Process Waters from Industrial Shrimp Production

Studies on the Volatile Compounds of Roasted Spotted Shrimp

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